This is my first try at making zucchini bread with applesauce, and I have to admit it's a winner. I loved having a breakfast bread for my coffee. I had an extra loaf and took it to church to give to my ladies' group — they loved it too!
Ingredients
- all-purpose flour: 3 cups
- ground cinnamon: 3 tsp
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- ¾ cups white sugar: 1 piece
- vegetable oil: 1 cup
- eggs: 3 piece
- zucchini: 1 cup (shredded)
- applesauce: 1 cup
- vanilla extract: 3 tsp
- pecans: 1 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans.
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Combine flour, cinnamon, salt, baking soda, and baking powder in a bowl and set aside.
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Combine sugar, oil, and eggs in another bowl and mix until blended. Add zucchini, applesauce, and vanilla extract; mix into dry ingredients until well blended. Stir in pecans. Pour evenly into the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool slightly before slicing and serving.
