Zucchini Bread Recipe
This flavorful and tender Zucchini Bread, enriched with walnuts, a hint of cinnamon, and a splash of vanilla, is lightened up with applesauce, making it an ideal choice for breakfast or a delightful snack.
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- cooking spray
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup chopped walnuts
- 1 large egg
- 2 tablespoons melted butter
- 1 cup apple sauce
- 1 ½ cups shredded zucchini
- 2/3 cup brown sugar
- 3/4 teaspoon baking soda
- 1 cup white whole-wheat flour
Instructions
- 1
Begin by setting your oven to 325°F (163°C). Prepare a 9×5-inch loaf pan by applying a light coat of cooking spray.
- 2
In a spacious mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Stir thoroughly to ensure even distribution.
- 3
Incorporate 1/2 cup of walnuts into the mixture, folding them in gently until they are evenly dispersed.
- 4
In a separate medium bowl, whisk together the egg, vanilla extract, melted butter, applesauce, and grated zucchini until well blended.
- 5
Gradually pour the wet ingredients into the dry mixture, stirring gently just until the ingredients are combined and no dry flour remains.
- 6
Transfer the batter into the prepared loaf pan and sprinkle the remaining walnuts on top for added crunch.
- 7
Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and free of batter.
- 8
Allow the bread to cool in the pan for approximately 10 minutes. Carefully remove the loaf from the pan and let it cool completely on a wire rack before slicing.
Nutrition Information
Notes & Tips
- 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.