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Zucchini Bread Recipe

4.89 from 36 votes

This moist and delicious Zucchini Bread recipe with walnuts, cinnamon, and vanilla, is made lighter with applesauce, perfect for breakfast or snack.

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Yield: 16 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients

cooking spray
1 cup all-purpose flour (I used unbleached)
1 cup white whole-wheat flour (regular whole-wheat flour would work*)
2/3 cup brown sugar (not packed)
1 tablespoon cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
3/4 cup chopped walnuts
1 large egg (beaten)
2 tablespoons melted butter (or dairy-free butter)
1 cup apple sauce
1 ½ cups shredded zucchini (not packed, not squeezed (from about 1 1/4 large))

Instructions

Preheat oven to 325°F. Spray a 9x5-inch loaf pan with cooking spray.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Mix well.
Add 1/2 cup walnuts and gently mix to combine.
In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.
Add to the flour mixture and stir until just blended.
Pour batter into the prepared 9x5-inch loaf pan and top with remaining nuts.
Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

Video

Notes

If you prefer to use all purpose only, use 2 cups and omit the whole wheat.

To make it gluten-free, use gluten-free flour such as Cup4Cup.

See notes above on how to store, freeze and variations.

Nutrition

Serving: 1slice, Calories: 144kcal, Carbohydrates: 21g, Protein: 3.5g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 15.5mg, Sodium: 125mg, Fiber: 2g, Sugar: 8g

- WW Points: 5

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