Applesauce is a chameleon of sorts, standing in for binding agents like eggs, oil or butter when we’re in a pinch, or when we simply prefer it. This easy substitution often results in moister baked goods with a lovely natural sweetness, making the case for using applesauce all of the time.
As sweet breads go, zucchini bread offers something not-too-sweet, striking an ideal balance between cinnamon-sugariness and the deep, rich flavors of vanilla and nutrient-rich zucchini. It’s a nice use of extra zucchini and a clever way to sneak some vitamins and minerals into a dessert-like treat.
With this recipe, you can add 1/2 cup chopped walnuts, raisins or chocolate chips to the batter if desired.
Zucchini Applesauce Bread
| Yield |
|---|
| Serves 4-6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 45 min | 55 min |
Ingredients
- 1 cup zucchini, shredded and drained (about 1 medium zucchini)
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
Method
- Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan with cooking spray and set aside.
- Mix the zucchini, applesauce, vegetable oil, sugar and vanilla extract in a large bowl until combined. Stir in the flour, baking powder, baking soda, cinnamon and salt until just combined.
- Spread the batter into the prepared loaf pan. Bake for 15 minutes, then reduce heat to 325°F and bake until a toothpick inserted into the center of the loaf comes out clean, an additional 25-30 minutes.
- Let the bread cool for at least 10 minutes before transferring to a wire rack to cool and serve.
- Recipe and video: Dish Works
