Description
Moist and flavorful zucchini bread made with cinnamon, applesauce, fresh zucchini, and pecans. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- Butter and flour for preparing baking pans
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 teaspoons ground cinnamon
- 3 1/2 cups grated zucchini
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup vegetable oil
- 2 1/4 cups granulated sugar
- 4 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and prepare two 8×4-inch loaf pans with butter and flour
- Sift together flour, salt, baking soda, baking powder, and cinnamon
- Beat eggs, applesauce, oil, sugar, and vanilla until smooth
- Gradually mix dry ingredients into wet ingredients
- Fold in grated zucchini and chopped pecans
- Divide batter evenly between prepared pans
- Bake for 45 to 60 minutes until a toothpick comes out clean
- Cool briefly in pans then transfer to wire racks to cool completely
Notes
- Do not squeeze moisture from zucchini
- Toast pecans for additional flavor
- Store at room temperature for up to 3 days
- Freeze for up to 3 months
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24
- Sodium: 190
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 35