Prep 15 mins
Cook 1 hr
This is my mom's zucchini bread, which I have made low-fat. Sadly, it's not low-calorie. Loaves disappear almost as soon as they are cool enough to eat in our house, which is saying a lot when you have a picky 2-year-old and 50-year-old.
- 3 large eggs
- 1⁄2 cup vegetable oil
- 1⁄2 cup applesauce, unsweetened
- 2 cups zucchini, shredded
- 1 3⁄4 cups white sugar
- 2 teaspoons baking soda
- 1⁄4 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 cups flour
- Pre-heat the oven to 350°F.
- Grease and flour two loaf pans, or spray with baking spray with flour.
- Strain the zucchini.
- In a large separate bowl, beat together the eggs, sugar, oil and applesauce.
- Add all of the other ingredients to the bowl (baking soda, baking powder, cinnamon, salt, vanilla, and flour) and mix by hand. The batter will be cake-like.
- Add the zucchini to the bowl and mix by hand.
- Pour into the prepared loaf pans.
- Bake for 45 to 60 minutes at 350 F, or until a knife inserted comes out clean.
Great lower fat recipe for this bread!!! I have always made the full fat version and wasn't sure if I would like the less fat recipe and I can say that I really did, really didn't notice the difference!! I only made 1/2 of the recipe and did cut back on the sugar to about 1/2 of the amount, just to try it out. The only thing I did different was to add chopped pecans to the recipe (besides the sugar), my favorite. I had it for breakfast, with which I added some cream cheese for the spread and protein. Thanks so much for sharing. Made for Pick A Chef Event Fall 2011!!