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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 mini loaves 317g Recipe makes 5 mini loaves) |
||
| Calories 927 | ||
| Calories from Fat 263 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.3g | 45% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 12.9g | ||
| Polyunsaturated Fat 9.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 126mg | 42% | |
| Sodium 979mg | 40% | |
| Potassium 526mg | 15% | |
| Total Carbohydrate 153.9g | 51% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 83.0g | ||
| Protein 17.7g | 35% | |
Ingredients
- 3 eggs
- 3/4 cup applesauce
- 1/4 cup oil
- 2 cups granulated sugar
- 1 tablespoon vanilla
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon clove
- 1/2 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon baking powder
- 2 cups zucchini, peel if desired, grated
- 1 cup nuts, chopped, if desired
Directions
1
Preheat oven to 350 degrees. Cream together eggs, oil and applesauce. Add sugar and vanilla.2
Add dry ingredients and mix well.3
Stir in zucchini.4
Grease and flour loaf pans.5
Large loaf pans bake for 50 minutes or until a toothpick comes out clean.6
Small loaf pans bake approx. 25-30 minutes or until a toothpick comes out clean.7
Remove from oven to cooling racks and let cool until slightly warm before removing.8
Because this is a moist bread it freezes very well.
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Featured Reviews for This Recipe
From: Chef #813895
On Aug 18, 2008
This was also my first time making zucchini bread (We have been really lucky in the garden this summer!) so I was looking for a winner, this is it! I made one loaf and 24 mini muffins with the recipe. My kids absolutely couldn't have enough of them! Me too! Thank You!
From: Chef #586028
On Aug 12, 2008
I've never made zucchini bread, so I cant say this is the best zucchini bread. What I can say is that this is one of the best loafs or cakes I've ever made. 1 1/2 of this recipe made 2 large loafs, and it took quite a bit longer than the 50 minutes suggested to cook, so watch out.
From: Xtabi Chef
On Aug 16, 2007
Outstanding, as stated. I doubled it and it made three large loaves. In my opinion, I thought the cloves overpowered some of the other spices. I left out cloves in my second batch, and thought it was the best zucchini bread I ever ate!
From: s'kat
On Jan 21, 2002
This was a wonderful recipe! I reduced by half the amount of sugar, and added chopped-up apples to the loaf- in a word, fantastic!
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