Zucchini Bread with Applesauce: A Deliciously Easy Delight
This Zucchini Bread with Applesauce is a moist and tender delight, perfect for a quick breakfast or snack. Its warm cinnamon and sweet flavor make it an irresistible treat that's incredibly easy to prepare.
Equipment
- 8x4 inch loaf pan
- large bowl
- separate bowl
- whisk
- paper towels
- wire rack
Ingredients
- 6 tablespoons butter melted
- ¾ cup light brown sugar packed
- 1 large egg
- ½ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup shredded zucchini (1 to 2 medium zucchinis)
Optional Add-ins
- coarse sugar for topping
- nutmeg
- chocolate chips
- nuts
- dried fruit
- shredded carrots substitute for some zucchini
Instructions
- Preheat your oven to 350°F and grease an 8x4 inch loaf pan.
- In a large bowl, whisk together the melted butter and brown sugar. Then, add the egg, applesauce, and vanilla extract, whisking until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Gently combine the wet and dry ingredients, mixing just until no large flour lumps remain. Be careful not to overmix the batter.
- Squeeze excess moisture from the shredded zucchini using paper towels, then fold it into the batter.
- Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Muffin Variation
- For muffins, bake at 350°F for 20-25 minutes.
Notes
Use fresh zucchini for the best texture and flavor. Shred zucchini using the largest holes on a box grater. Grease the pan thoroughly to prevent sticking and avoid overmixing the batter to prevent a tough texture. Store cooled slices in an airtight container on the counter for up to 3 days. For muffins, bake at 350°F for 20-25 minutes.