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Author Notes: This recipe highlights one of the great methods my mom taught me: substitute applesauce for oil. It doesn't work with every single recipe, but it works beautifully with this bread. I think the use of applesauce makes this more flavorful and, of course, much healthier. I make this bread at least once a week when fresh zucchini is available. It's a dish that resonates with adults and children alike. In fact, this was one of the first solid foods I fed my daughter. Note*: I edited the amount oil in this recipe based on feedback from a Food52 user. I agreed with her assessment and now use less and don't split the batter up between two pans. —Kelsey Banfield
Makes: 1 9x5 loaf
cups All-purpose flour
teaspoons baking soda
teaspoon baking powder
teaspoon coarse salt
cup vegetable oil
cup regular applesauce (NOT sugar-free or low-fat)
cups freshly grated zucchini
teaspoon good vanilla extract
- Preheat oven to 350. Grease one 9x5 loaf pan and set aside.
- Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
- In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
- Carefully pour flour mixture into egg mixture, stirring until completely combined.
- Pour entire mixture into loaf pan. Bake 50-55 minutes, or until middle is set and a cake tester comes out clean.
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You