Zucchini Bread

There is something truly magical about zucchini bread. This classic recipe passed down from generation to generation, combines the unexpected delight of zucchini with the sweetness and comfort of homemade bread. The result is a loaf that is moist, flavorful, and satisfying. It is perfect for a morning snack, a teatime treat, or a late-night indulgence.

Recipe

Ingredients:

• 2 cups shredded zucchini
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 cups sugar

Directions:

1. Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans.
2. In a large bowl, beat together the shredded zucchini, vegetable oil, applesauce, eggs, and vanilla extract.
3. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
4. Gradually add the dry ingredients to the zucchini mixture and mix until just combined.
5. Divide the batter evenly between the prepared loaf pans.
6. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes

Kcal: 220 kcal | Servings: 24 servings (12 per loaf)