Ingredients for Cindy's Best Zucchini Bread
- 2 large eggs
- Granulated Sugar
- Applesauce
- Molasses
- 1 teaspoon vanilla extract
- 8 ounces (225g) cream cheese
- All Purpose Flour
- 1 teaspoon baking soda
- Baking Powder
- Cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- Walnuts
- 2 cups (200g) grated zucchini
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How to Make Cindy's Best Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour two 5x9 inch loaf pans.
- In a large bowl, beat 8 ounces (225g) of cream cheese until fluffy.
- Add 1 ½ cups (300g) granulated sugar and 1 teaspoon vanilla extract.
- Add 2 large eggs one at a time, beating until smooth (about 2-3 minutes).
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
- Lightly toast ½ cup (60g) chopped walnuts in a dry skillet over low heat. Let cool completely.
- Gently fold in 2 cups (200g) grated zucchini and the cooled walnuts.
- Divide batter evenly between prepared loaf pans.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes.
- Turn out onto a wire rack to cool completely.
- Enjoy your incredibly moist and delicious zucchini bread!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
40g
Fat
9g
Carbs
6g
