Dense, delicious, and moist zucchini bread recipe that's easy to make. Uses fresh or frozen shredded zucchini. Goes perfectly with a bowl of soup or a salad!
Keyword moist zucchini bread recipe
Prep Time 20minutes
Cook Time 30minutes
Total Time 1hour50minutes
Servings 5small loaves
Author Ann Drake
1teaspoonpure vanilla extract
1cupfinely chopped nuts(optional)
1Tablespoonfresh grated lemon peel(optional)
Preheat oven to 350 degrees F.
In a large bowl beat together the sugar, oil/applesauce, eggs, and vanilla.
In a separate bowl whisk together flour, cinnamon, baking powder, baking soda, and salt
Add flour mixture to sugar mixture in two increments.
Fold in zucchini, nuts, and lemon peel.
Pour into prepared loaf pans and bake.
Mini loaves: 20 min.
Small loaves: 30-35 min.
Large loaf: 55-60 min.
I prepare my baking pans with Baker's Joy.Pan measurements: mini: 2 1/2 x 4 in. small: 3 x 5 1/2 in. large: 5 x 9 in.Revised healthier substitutions:Substitute 1/2 cup unsweetened applesauce for 1/2 cup of the canola oil.Replace 1 cup of the white sugar with 1 cup of brown sugar.