# Zucchini Bread · sallysbakingaddiction.com

Zucchini Bread · sallysbakingaddiction.com takes 1 hr 5 min (10 min prep, 55 min cooking) and serves 1.

Recipe by sallysbakingaddiction.com · original: https://sallysbakingaddiction.com/zucchini-bread/  
Cuisine: American · Dish: Desserts & baking  
On Meez: https://meezenplace.app/recipes/zucchini-bread-recipe (with step-by-step Cook Mode)

This zucchini bread recipe yields 1 9x5-inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer's favorite vegetable!

## Ingredients (serves 1)

- 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- ½ cup (100g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- ¼ cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
- 2 large eggs, at room temperature
- ¼ teaspoon ground nutmeg
- optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)

## Steps

1. Preheat the oven to 350°F (177°C)
2. Grease a 9×5-inch loaf pan
3. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined; set aside
4. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined
5. Whisk in the zucchini
6. Pour the wet ingredients into the dry ingredients and gently stir or whisk until just combined; do not overmix
7. Fold in any optional add-ins like chocolate chips or nuts
8. Spread the batter evenly into the prepared loaf pan
9. Bake, loosely covering with aluminum foil halfway through if desired to prevent heavy browning, until a toothpick inserted in the center comes out mostly clean with zero raw batter
10. Remove the bread from the oven and set on a wire rack
11. Cool in pan before removing from pan
12. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled
13. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week

## Good to know

### Swaps

- No applesauce? Use an equal amount of sour cream or Greek yogurt instead.
- No vegetable oil? Substitute melted coconut oil in the same amount.