This might be my new favorite sweet bread! I’m not sure if or how that’s possible considering how much I love pumpkin bread and banana bread, but this zucchini bread is so moist and the balance of sweet and savory is just splendid. I’d never heard of zucchini bread until recently. In fact I never gave much thought to zucchini until spiralizers and zoodles suddenly became a thing. I thought zucchinis were vegetables, but apparently they are summer squash, and botanically they’re fruits!

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Zucchini Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 2 loaves

Ingredients

• 1 tablespoon unsalted butter for greasing loaf pan
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 4 cups grated zucchini about 4 medium zucchinis
• 3 eggs
• 1/2 cup apple sauce unsweetened
• 1/2 cup vegetable oil
• 2 1/4 cups granulated sugar
• 4 teaspoons vanilla extract

Instructions

Prepare the workspace and shred the zucchini

• Prepare a food processor fitted with the grater attachment, and a standing mixer fitted with a metal beater.
• Grease the loaf pans with butter and place them on a baking sheet lined with a Silpat mat or aluminium foil.
  
• Preheat the oven to 350 degrees F.
• Wash and dry the zucchini and chop away the ends. Shred the zucchini in the food processor. Gently squeeze the shredded zucchini if there is a lot of excess water.
  

Prepare the batter

• In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Stir well with a whisk.
  
• In the bowl of a stand mixer, beat the eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
  
• Slowly add the dry ingredients (about 1/3 at a time), mixing as you go. Then beat well to fully combine.
  
• Stir in the shredded zucchini into the batter and mix well with a spatula.
  

Bake

• Pour the batter into the greased loaf pan and bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 60 minutes in a convection oven. The bake time will vary depending on how much shredded zucchini you add to the batter.
  
• Remove from the pans and cool on wire racks.