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Zucchini Bread Recipe
This moist and delicious Zucchini Bread recipe with walnuts, cinnamon, and vanilla, is made lighter with applesauce, perfect for breakfast or snack.
Ingredients
- cooking spray
- 1 cup all-purpose flour (I used unbleached)
- 1 cup white whole-wheat flour (regular whole-wheat flour would work*)
- 2/3 cup brown sugar (not packed)
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup chopped walnuts
- 1 large egg (beaten)
- 2 tablespoons melted butter (or dairy-free butter)
- 1 cup apple sauce
- 1 ½ cups shredded zucchini (not packed, not squeezed (from about 1 1/4 large))
Instructions
- Preheat oven to 325°F. Spray a 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Mix well.
- Add 1/2 cup walnuts and gently mix to combine.
- In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.
- Add to the flour mixture and stir until just blended.
- Pour batter into the prepared 9x5-inch loaf pan and top with remaining nuts.
- Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
Video
Notes
If you prefer to use all purpose only, use 2 cups and omit the whole wheat.
To make it gluten-free, use gluten-free flour such as Cup4Cup.
See notes above on how to store, freeze and variations.
Nutrition
Serving: 1slice, Calories: 144kcal, Carbohydrates: 21g, Protein: 3.5g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 15.5mg, Sodium: 125mg, Fiber: 2g, Sugar: 8g
- WW Points: 5