Description
This fluffy, moist zucchini bread is made with unsweetened applesauce, whole wheat flour, and half the sugar! It’s quick to make and extra wholesome, with all the flavor of my original recipe.
Ingredients
- 1 ¼ cups grated zucchini (2 small or 1 medium zucchini)
- 2 large eggs
- ½ cup (4oz) unsweetened apple sauce
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) maple syrup
- 2 tablespoons (30ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (95g) granulated sugar
- 1 ½ cups (180g) whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon (3.75g) baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Generously grease a 9-inch loaf pan and set aside. Line the pan with parchment paper if desired.
- Prepare the zucchini using a large cheese grater. Grate the zucchini with the skin on. Use a paper towel to squeeze out extra water in the zucchini and fluff with a fork.
- Combine the wet ingredients: eggs, apple sauce, oil, maple syrup, milk, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
- Combine the remaining dry ingredients in a large mixing bowl and whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine.
- Fold in the zucchini using a spatula and finish mixing the batter by hand. Pour the batter into the prepared pan.
- Bake at 350°F for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
- Add 3/4 cups chocolate chips or 1/2 cup chopped nuts.
- Baking times will vary depending on the type of pan and true oven temperature. Mine is ready at exactly 60 minutes, but I suggest 55-65 minutes as a range.
- To turn this into muffins, bake at 375°F for 15-20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 158
- Sugar: 13.9 g
- Sodium: 196.9 mg
- Fat: 4.2 g
- Carbohydrates: 28 g
- Fiber: 2.2 g
- Protein: 3.8 g
- Cholesterol: 37.3 mg