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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it. Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons baking powder |
1 tablespoon ground cinnamon |
2 ripe bananas |
1/2 cup applesauce |
1/2 cup vegetable oil |
1 1/4 cups brown sugar |
1 cup white sugar |
1 tablespoon vanilla extract |
1 tablespoon lemon juice |
3 1/2 cups grated zucchini |
Directions:
1. Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
2. Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
3. Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
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