Super Moist Zucchini Bread

Super Moist Zucchini Bread

19 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
mcdonaldstkd
Recipe by  mcdonaldstkd

“This zucchini bread is moist and easy to put together! These get eaten fast so watch out! Add some mashed bananas, shredded carrots, or raisins as well. Top with a crumble or frosting!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 8x4-inch loaves

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
  2. Place the zucchini in a strainer and set aside to drain into a bowl or sink.
  3. Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
  4. Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Share It

Reviews (19)

Rate This Recipe
gram
16

gram

To previous reviewers, the 25 mins was for muffins. If you read directions again, they say one hour for bread.

JENNIJEMINI
13

JENNIJEMINI

I really enjoyed this recipe. Unlike many recipes with sugar in them, it comes out more like a "bread" rather than "cake." It was delicious topped with just a little powdered sugar. Like other reviewers, I only used 1 tablespoon of both cinnamon and vanilla.

Kaley_Rae
12

Kaley_Rae

Poor recipe was rayed one * so I had to try it out!! I don't jnow any quick bread or bread that takes "25 minutes" so I kept an eye an a toothpick on it. UPDATE:: After said an done, this recipe was quite good for a low sugar, low fat recipe. I couldn't bring myself to use 3 TBLS of cinnamon an vanilla or measure my zucchini, per se, but it wasn't as flavorful as I was hoping. Thought the texture was *great* really tried to drain every drop out. Also had the delight in using homemade, reduced sugar, applesauce. It's unfortunate that the first reviewer had to start it off with such a downcast appearance. Def deserving of more than 1 star!! ~thank you for sharing

More Reviews

Similar Recipes

Kingman's Vegan Zucchini Bread
(74)

Kingman's Vegan Zucchini Bread

Zucchini Bread with Cinnamon Sugar Topping
(51)

Zucchini Bread with Cinnamon Sugar Topping

Caley's Classic Zucchini Bread
(41)

Caley's Classic Zucchini Bread

My Kid's Favorite Zucchini Bread
(28)

My Kid's Favorite Zucchini Bread

Ellen's Lemon Zucchini Bread
(32)

Ellen's Lemon Zucchini Bread

Vegan Zucchini Bread
(14)

Vegan Zucchini Bread

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 15.2 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Kingman's Vegan Zucchini Bread

>

next recipe:

Zucchini Bread with Truvia(R) Baking Blend