Classic zucchini bread is a summertime must! Make two loaves to freeze one for later.
I know it’s already back to school time. There’s only a few more days left in August. But let’s make the most of it, and bake up some extra loaves of zucchini bread, OK?
Zucchini bread has been one of my favorite things for as long as I can remember. When I was a child, the idea of eating zucchini on its own was one that filled me with dread. But zucchini bread? Load me up! I don’t quite agree with sneaking veggies into foods for picky eaters, but dang it, zucchini bread is just good stuff.
Now, there’s a lot of recipes for zucchini bread out there — probably one for every person with a squash plant in their garden — but it has been hard for me to find one that works just how I’d like. For the past few years I’ve been making different recipes, trying to find my “best-ever” recipe. I’ve even made zucchini bread pancakes to try a different take!
Along the way I’ve learned that while I sometimes like to add nuts or chocolate, my “best-ever” is simple, not too sweet, and completely addictive. And my sons agree, as the first grader and the toddler both gobbled up their portions and requested more each snack time until we ran out. When you can get kids to eat anything like that, it’s a win.
This zucchini bread features whole wheat flour and applesauce. I love using both of those ingredients in baking, especially for quick breads. Because I don’t like to use too much sugar in the batter or add glazes, applesauce adds a light sweetness and provides for a really great texture.
I always smear my zucchini bread with butter before eating. It doesn’t need it, but I grew up eating it that way, so it just feels right to me. Can’t go wrong with butter in my book!
Still have some zucchini lurking after making this classic zucchini bread? Try making Zucchini Taco Boats with Chicken!
Classic Zucchini Bread
- 2 1/2 cups shredded zucchini , about 2 medium
- 1 cup unsweetened applesauce
- 1/2 cup canola oil
- 3 eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- Preheat the oven to 350°F. Spray 2 loaf pans with cooking spray and line with parchment paper. Set aside.
- In a large bowl, mix together zucchini, applesauce, oil, eggs, vanilla, and sugar.
- In a separate bowl, mix together flours, cinnamon, cardamom baking soda, salt, and baking powder. Add to wet ingredients and stir until just blended.
- Pour batter into pans and bake 50-60 minutes, until a toothpick inserted into the center comes out clean. Let loaves cool in the pans 10 minutes, then remove from pans and let cool completely on a rack.