Zucchini Bread with Applesauce
Zucchini bread is a combination of flavors and textures. We are using Mullen's Applesauce
Yield: 4 people
Calories: 202kcal
Materials
- 6 tbsp butter melted
- ¾ cup brown sugar lightly packed
- 1 large egg
- ½ cup Mullen’s applesauce or your favorite type
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup shredded zucchini 1 to 2 medium zucchinis
- Serve with cream cheese
Instructions
- Preheat your oven to 350 degrees F
- Grease an 8x4 loaf pan with nonstick baking spray. I’m using 2 mini pans because they will cook quicker
- In a large bowl, whisk together the melted butter and brown sugar.
- Next add the egg, applesauce, and vanilla. Whisk to combine.
- In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry and mix just until no large lumps remain (don’t overmix).
- Wrap the shredded zucchini in paper towels and squeeze out any excess moisture.
- Add the zucchini to the batter and mix just until it is combined.
- Transfer the batter to the prepared loaf pan and bake for 50 to 55 minutes or 30-35 min for mini pans, or until a toothpick inserted into the center comes out clean.
- Allow the zucchini bread to cool for 10 minutes in the pan and then remove it to a wire rack to cool completely.
- Slice and enjoy. Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for 15 to 20 seconds before serving.
Video
Nutrition
Serving: 1slice | Calories: 202kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 217mg | Potassium: 96.9mg | Fiber: 1g | Sugar: 16g | Vitamin A: 135IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 2mg