Happy New Year! It’s hard to believe the holidays are over but I have to admit I am happy about it. It has been a whirlwind two weeks. I overindulged like everyone else and am ready to start eating healthy again. So in honor of my newfound healthy eating I decided to make zucchini bread.
My zucchini bread recipe isn’t your average heavy, oily, sugary and too sweet type. It is a toned down version that lets the zucchini be the star of the show. One of the best parts of this bread is its sweet crisp top. Make extra loaves to freeze and have it later in the week for after school snacks. Enjoy and have a great week!
ZUCCHINI BREAD
3 T. Water
1/2 c. vegetable oil
½ c. unsweetened applesauce
2 c. granulated sugar
1 tsp. vanilla
2 c. finely chopped and unpeeled zucchini
3 c. unbleached all purpose flour
3 tsp. cinnamon
2 tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
Preheat oven to 350 degrees and spray two 8 inch loaf pans with dairy free baking spray.
In a mixer fitted with the paddle attachment combine the water, vegetable oil, sugar and vanilla. Stir in the zucchini and mix well.
In a medium bowl combine the flour, cinnamon, salt, baking soda and baking powder with a wire whisk. Stir the dry ingredients into the zucchini mixture until just combined. Pour into prepared pans and bake 50-60 minutes or until cake tester comes out clean.
Cool completely before slicing.
when do you add the applesauce?
when do you add the applesauce?
I just made your zucchini bread recipe from your cookbook and it’s WONDERFUL!!! I only had enough zucchini to make one load and my boys have already eaten half of it. As a little “bonus” they sprinkled the top of it with confectioners sugar. Thanks so much for a great recipe. I’ve been searching forever for a zucchini bread recipe that actually turns out without dairy, eggs and nuts!
Oh, I love the powdered sugar idea Sheri! Yum!
Kelly–this recipe is out of this world! Most zucchini breads are soggy; in addition to being delicious, yours is the perfect consistency.
I sometimes stir in a cup of mini chocolate chips before baking.
I have 5 loaves in my freezer–we get a ton of zucchini from our CSA and this is my favorite way to use it. It freezes really well.
This was a great recipe! I was recently diagnosed with egg and legume allergies (how can I go my entire life without knowing, I have no idea). I went in because 1-I have terrible eczema and get hives frequently (during my last pregnancy I couldn’t sleep at all for how badly my legs itched every night; and even now I have a hard time sleeping without Benadryl for itching) and two– I had a huge reaction to something I ate about 1 1/2 months ago, but had no clue what it was….my entire body was covered in hives! I thought I developed a peanut allergy in high school and haven’t had peanuts since then if I could help it for reading labels, but wanted it comfirmed by an allergist. Lo and behold, I come out with a not-so-big reaction to peanuts, but big reactions to eggs, peas, and a few other legumes. This past month has been so tough and emotional, trying to come to terms and find recipes and info to substitute eggs, and experimenting with my old favorite baking recipes. Most of those were failures so I’ve been really frustrating. This recipe turned out perfect! I’m so excited to try more of your recipes.
awesome rachell! thanks!
This recipe is delicious, and I agree they are the perfect consistency and not at all heavy or soggy as some zucchini bread can be. Instead of using bread pans, I made muffins and baked them for 20 minutes. It yielded 18 regular sized muffins. My 4 yr old gobbled them up!
LOVE the muffin idea kim! glad your kiddos loved it!
Mmmm. I made this last night ~ very pleased with the results! Instead of using ALL all-purpose flour, I used half coconut flour. Also used olive oil. We are soooo happy with this bread. The coconut flour really added some sweetness to it! It’s a dessert
I just added the applesauce into the zucchini/sugar/oil/etc mixture before I added all the dry ingredients. Worked just fine
Thank you!
Fabulous tips for this recipe…thanks!
Thanks sooooo much for providing a zucchini bread recipe that doesn’t have nuts !! I love my vege patch and this year have run out of ideas of what to do with the loads of Zucchini. Due to my nut allergy i had gotten frustrated trying to find a recipes without nuts ! I was about to give up and then found yours – thanks !