Zucchini bread is kind of the bread that you forget is really good until you make it and you’re like WHY DON’T I MAKE THIS MORE OFTEN. It also comes in handy when you buy zucchini to make for dinner and then decide to order out for 3 days that week and you still have that zucchini that you need to make. Bake it instead!
When we were in Wisconsin my cousin stopped at a road side vegetable stand and bought the largest zucchini I have ever seen. It was honestly at least 2 feet long. Of course by the end of the weekend no one had attempted to make said zucchini so my mom suggested we make this recipe. It’s really good + I promise your kids will love it, too!
Easy Zucchini Bread Recipe
Ingredients: *this will make 2 small 9×5 loaves!
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
2.5 cups sugar
3 tsp vanilla extract
2 cups grated zucchini
Preheat your oven to 325 and butter your loaf pans! Pat your grated zucchini dry and let sit on paper towels for about 15 minutes to drain a bit.
Mix together the flour, salt, baking powder, baking soda and cinnamon.
Beat your eggs, oil, apple sauce, vanilla and sugar together in a separate bowl (I recommend using a stand mixer!). Add dry ingredients to the creamed mixture and combine. Add your zucchini, mix and pour batter into your pans!
Bake for 45-60 minutes depending on your oven (use a toothpick in the middle to check if it’s done!). Cool for 20 minutes before removing.
This ruffled loaf pan is the sweetest compliment to all of the fall baked good on the horizon! I also love our casserole dish in the same pretty ruffles. You can browse our other baking essentials like these nesting bowls, these mini loaf pans (wouldn’t these be so cute for hosting a shower or girlfriend brunch?!), stackable measuring cups with no handles to get caught in the drawer and these understated measuring spoons!
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