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Perfectly moist, but not overly so. This zucchini bread uses some low-fat tricks but is still plenty decadent!
- Beat eggs until foamy and light, then mix in vanilla, oil, applesauce and sugar. Stir until well blended. Add zucchini and stir.
- In a separate bowl, mix flour, baking soda, baking powder and cinnamon.
- Slowly combine dry ingredients with wet. Separate dough into two 8.5x4 inch pans (greased and floured). Bake at 325 for 60-70 minutes.