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5 from 1 vote

Zucchini Bread

Extremely moist and packed with deliciousness, this Easy Zucchini Bread recipe is perfect for breakfast or after school snack!
Prep Time10 minutes
Cook Time1 hour
Passive Time45 minutes
Servings: 1 loaf
Author: Francine Lizotte
Course: Breads & More, Breakfast & Brunch
Cuisine: International
Keyword Baking, Bread, Chocoholic, Easy Recipe, Kids Recipes, Low Sodium/No Sodium, Vegetables

Ingredients

  • 1 tbsp. butter, to grease loaf pan
  • 2 1/4 cups unbleached all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground Himalayan sea salt
  • 1/4 tsp. allspice (substitute cardamom, nutmeg, or ginger)
  • 2 large room temperature free-range eggs, beaten
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil tips & tricks
  • 1/2 cup apple sauce see Recipe
  • 1/2 tbsp. pure vanilla extract
  • 2 cups grated zucchini
  • 1/2 cup toasted walnuts, chopped
  • 3/4 cup semi-sweet chocolate chips

Directions

  • Preheat oven to 350ºF and grease a 9x5-inch loaf pan; set aside.
  • In a large bowl, add flour, baking powder, baking soda, cinnamon, salt and allspice; whisk until mixed.
  • In another bowl, whisk eggs and sugars together. Add oil, apple sauce and vanilla extract; whisk until blended. Stir in zucchini.
  • Add the dry ingredients to the wet ingredients and gently stir until just combined. Fold in chocolate chips and walnuts.
  • Spread batter evenly in the prepared pan and transfer to the preheated oven. Bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
  • Let the bread cool in the loaf pan for 45 minutes before transferring to a wire rack to cool completely.