- Yield : 2 loaves
- Servings : 24 slices
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
Total Cost (minus sundries): $4.50 for 2 loaves
If I had a garden, I would tell you a story about how it’s zucchini season and my garden is overflowing with zucchini and I don’t know what to do with it all. However, that’s not the case. I don’t have a garden. And there isn’t an abundance of zucchini in my home. But it IS the season and therefore its super cheap at the store. So go get some and whip up a couple of loaves of this bread.
One quick note on the oil: Yes, there is a lot of oil in this recipe. But keep in mind that this recipe makes 2 loaves. That’s 24 slices of bread. This is also a dessert. So eat in moderation! Yes, if you eat the whole loaf in one setting, like I do, then yes, you are consuming an awful lot of oil. But pace yourself and you’ll be fine.
Also, I repeat, 2 loaves! That means you are supposed to keep one for yourself and give the other one to a friend. Like me. I’ll take it off your hands.
- 3/4 Cup Applesauce
- 1 Cup Vegetable Oil
- 2 Cups Sugar
- 2 Cups Zucchini, grated
- 1 Teaspoon Vanilla
- 3 Cups Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Tablespoon Cinnamon
- (Optional) add-ins - raisins, walnuts, chocolate chips, etc
Mix together the applesauce, oil, sugar, zucchini and vanilla in a bowl.
Mix together the other ingredients in a second bowl.
Add the second bowl to the first bowl and mix.
Pour into two greased loaf pans and bake on 350 until an inserted toothpick comes out clean, about 50 - 55 minutes.
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