|Nutritional Guidelines (per serving)|
|Servings: 1 loaf (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty zucchini bread is made with part applesauce, making it lighter than many other zucchini loaves. Whole wheat flour and some chopped nuts provide extra texture, while the spices and vanilla add flavor.
This recipe makes one loaf, and it is easily scaled up to make two. Zucchini bread freezes well. Make a loaf for now and freeze one for later.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup applesauce
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed, light or dark)
- 2 teaspoons vanilla extract
- 1 cup zucchini (shredded, about 1 medium zucchini)
- 1/2 cup walnuts (or pecans, finely chopped)
Heat oven to 325 F. Grease and flour an 8 1/2-by-4 1/2-inch loaf pan.
Measure the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, and spices into a bowl. In a mixing bowl beat egg with oil, applesauce, sugar, and vanilla extract until well blended. Slowly beat in the flour mixture until blended. Fold in the shredded zucchini and chopped nuts.
Spread batter in the prepared loaf pan and bake in the preheated oven for 45 to 55 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Cool on a rack before slicing.
To freeze, wrap the completely cooled loaf in plastic freezer wrap or foil and then place it in a freezer bag. Freeze for 3 to 4 months.