Super Moist Zucchini Bread |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
|
This zucchini bread is moist and easy to put together! These get eaten fast so watch out! Add some mashed bananas, shredded carrots, or raisins as well. Top with a crumble or frosting! Ingredients:
3 cups grated zucchini |
3 cups all-purpose flour |
3 tablespoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 cup unsweetened applesauce |
3 tablespoons vanilla extract |
3 eggs |
3 tablespoons butter, melted |
1 cup chopped walnuts (optional) |
Directions:
1. Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
2. Place the zucchini in a strainer and set aside to drain into a bowl or sink.
3. Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
4. Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
|
|