It’s almost the end of the season, but there is still an abundance of zucchini here in Texas. So, instead of using the zucchini as a side dish with dinner – which is my usual go-to idea for zucchini – I decided to make an old favorite… zucchini bread!
My mom has been making this recipe for ages, and last year, I was planning to make it and realized that I could easily cut out a LOT of the fat by replacing some of the oil with applesauce. I wasn’t sure if that would work, but it worked beautifully! And the bread is just as tasty and just as moist as when I used oil!
So, I made this again a few days ago, and it was every bit as tasty as I remembered! We had a few slices this weekend for breakfast, but it also works great as an afternoon snack! Enjoy! 🙂
Adapted from Mom’s recipe from Diane Corts
Makes 36 servings
2 eggs, beaten
2 cups sugar
1/2 cup canola or sunflower oil
1/2 cup unsweetened applesauce
2 cups grated zucchini
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups flour
Preheat oven to 350.
Mix eggs, sugar, oil, and applesauce in a large mixing bowl. Shred zucchini, then stir in zucchini and vanilla.
In a medium bowl, combine baking powder, baking soda, salt, cinnamon, and flour.
Add dry ingredients to wet ingredients, stirring just until combined (do not over-mix).
Pour batter into either 2 large loaf pans or 6 mini loaf pans. Place in oven. Bake large loaves for 1 hour, mini loaves for 45 minutes.
Cool on wire rack until completely cooled. Wrap any leftovers and refigerate or freeze.
Serving Size: Makes 2 large loaves (18 slices each) or 6 mini loaves (6 slices each)
**Note** This freezes well! Make it when you have lots of extra zucchini and freeze for later!
Total Fat: 3.4 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 2.1 g
Monounsaturated Fat: 0.7 g
Cholesterol: 10.3 mg
Sodium: 117.7 mg
Potassium: 52.1 mg
Total Carbohydrate: 20.1 g
Dietary Fiber: 0.5 g
Sugars: 11.7 g
Protein: 1.5 g