I absolutely love zucchini bread! Everything about it. The texture, the sweetness, the way you can customize it; everything.
Zucchini Bread is something I had been reluctant to try. I like zucchini, but I was always worried I would hate the way it would taste in bread. I was so wrong. I think I actually like it better than banana bread (shh… don’t tell my sister). This recipe is a bit different than others with its low sugar content, but that can be changed if you prefer a sweeter bread. You can also add things like chocolate chips and coconut flakes like I did in the loaf in this picture. The recipe is also great because it makes two loaves at once so you can eat one now and freeze the other for later. It’s really handy when your schedule doesn’t allow for a lot of time to cook like mine does.
- 3 cups all purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2-3 tsp. cinnamon (2 if adding add-ins, 3 if not)
- 3 cups grated zucchini
- 3 eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil
- 1 3/4 cup sugar
- 4 tsp. vanilla extract
- 1 cup sliced nuts (walnuts, pecans, or almonds)
- 1 cup add-ins (if desired)
- chocolate chips
- coconut flakes
- dried fruit
- Preheat the oven the 350° F and grease two 8 X 4 inch pans.
- In a bowl, mix together dry ingredients: flour, salt, baking soda, baking powder, and cinnamon.
- in another bowl, beat the sugar and coconut oil together until fluffy. Then add applesauce, eggs, and vanilla extract.
- Add flour mixture to the sugar mixture slowly to prevent clumping. Mix well with a spatula.
- Shred zucchini and add he measured amount to the batter.
- Add any of the add-ins you would like. Then divide the batter between the two greased 8 X 4 an bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Recipe Modified from A Family Feast