Zucchini Bread

  • 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


Step 1

Mix together the applesauce, oil, sugar, zucchini and vanilla in a bowl.

Step 2

Mix together the other ingredients in a second bowl.

Step 3

Add the second bowl to the first bowl and mix.

Step 4

Pour into two greased loaf pans and bake on 350 until an inserted toothpick comes out clean, about 50 - 55 minutes.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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