Zucchini Quick Bread
A moist, flavorful, quick zucchini bread! This is a richly flavored, moist, and simple to make quick bread that uses a fun healthy ingredient--zucchini.
Servings: 2
Calories: 2600kcal
Ingredients
- Cooking spray and flour for preparing baking pans
- 2 1/2 cups all-purpose flour
- 1/2 cup wheat flour Can use all-purpose if you don't have wheat
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 4 tsp ground cinnamon
- 3 cups grated zucchini
- 3 large eggs
- 1/2 cup apple sauce
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 1/2 cup brown sugar
- 1 Tbs vanilla extract
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour two 8”x4” loaf pans.
- In a Kitchen Aid stand mixer bowl, sift together flours, salt, baking soda, baking powder and cinnamon.
- Use paddle attachment, and mix gently to combine.
- Shred zucchini, and make sure your cups are fully packed
- Pour dry ingredients into bowls, then in the Kitchen Aid bowl beat eggs
- Add in applesauce, oil, sugar and vanilla extract. Mix well.
- Slowly add the dry ingredients, then using paddle attachment mix to combine fully.
- Use a rubber scraper to stir in shredded zucchini and chopped nuts.
- Pour half of the batter into each prepared pan.
- Bake for 45 to 60 minutes (took the full 60 minutes for me) or until a toothpick inserted into the center of the loaf comes out cleanly. The more zucchini you use, or the wetter it is, the longer the bake time needed.
- Remove from pans and cool on cooling rack.
- Slice and enjoy!
Nutrition
Calories: 2600kcal | Carbohydrates: 398g | Protein: 35g | Fat: 102g | Saturated Fat: 50g | Cholesterol: 245mg | Sodium: 1926mg | Potassium: 1393mg | Fiber: 15g | Sugar: 242g | Vitamin A: 760IU | Vitamin C: 34.5mg | Calcium: 334mg | Iron: 13.1mg