Ingredients
Scale
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅔ cup canola or vegetable oil
- ¾ cup packed light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs at room temperature
- ¼ cup unsweetened applesauce (60 grams)
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups shredded zucchini (190 grams; about 1 large zucchini)
- 1 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick cooking spray, then line the pan with parchment paper for easier removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, whisk together the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the shredded zucchini and optionally, the chopped walnuts. Pour the mixture into the prepared loaf pan.
- Bake for 55 to 70 minutes or until a toothpick inserted into the center comes out clean. If necessary, cover loosely with foil during the last 15 to 20 minutes of baking.
- Remove from the oven, cool in the pan for 20 minutes, then carefully transfer to a wire rack to cool completely before slicing.
Notes
Make sure to wring out excess moisture from the shredded zucchini for a better texture.
This bread can be stored at room temperature in an airtight container for several days, or refrigerated for longer freshness.
Feel free to substitute chopped nuts with chocolate chips for a sweeter variation.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.