Ingredients for Zucchini Loaf
- 2 large eggs
- Applesauce
- Raw Zucchini
- ¾ cup granulated sugar + 1 tablespoon for topping
- 2 teaspoons baking powder
- Baking Soda
- 1 teaspoon ground cinnamon + ½ teaspoon for topping
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- Whole Wheat Flour
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How to Make Zucchini Loaf
- Shred 3 medium zucchini (approximately 3 cups) and place in a colander. Gently press out excess moisture using your hands or paper towels.
- In a large bowl, beat 2 large eggs, ¾ cup granulated sugar, and ½ cup unsweetened applesauce until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 teaspoon vanilla extract, and ½ cup chopped walnuts or pecans (optional).
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Add the squeezed zucchini to the batter and stir until evenly distributed.
- Beat the mixture with an electric mixer for about 30 seconds on medium speed to ensure everything is well incorporated.
- Grease and flour three 9x5 inch loaf pans. Divide the batter evenly among the pans.
- Sprinkle the tops of the loaves generously with a mixture of 1 tablespoon granulated sugar and ½ teaspoon ground cinnamon.
- Bake at 350°F (175°C) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. For non-convection ovens, bake for 45 minutes.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
60g
Fat
3g
Carbs
8g
