Zucchini Bread Recipe
You must keep this basic zucchini bread in your back pocket at all times! It's made with basic ingredients such as shredded zucchini, flour, brown sugar, and butter.
Servings: 8
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely shredded zucchini moisture removed* ~1 large zucchini
Wet Ingredients
- ½ cup packed light brown sugar
- 3 tablespoons unsalted butter room temperature
- 1/4 cup maple syrup
- 1 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup plain unsweetened almond milk (or oat milk)*
Instructions
- First, preheat the oven to 350ºF and line a standard loaf pan with parchment paper.
- Add the flour, baking soda, and salt to a bowl and whisk the ingredients together. Set aside.
- Using a stand mixer, add the brown sugar, butter, and maple syrup to the mixing bowl and mix on medium/high speed until light and fluffy.
- Add the applesauce and eggs and mix again until combined.
- Next, add the almond milk and mix.
- Slowly add the dry ingredients (including the zucchini) to the wet ingredients and mix to combine.
- Pour the batter into the lined loaf pan and bake for 30 minutes.
- Rotate the loaf pan to 180º and bake for another 20-30 minutes or until the toothpick comes out almost clean (it will continue to cook in the pan).
- Let cool for a few minutes before running the edges along the outside of the bread and pan (if needed) and gently pull up on the parchment paper. Transfer the bread to a cooling rack for 15-20 minutes before slicing.
Video
Notes
- 1 cup of mashed ripe banana can be used as a substitute for the applesauce.
- For a crunchy top, top the zucchini bread with 2-4 tablespoons of turbinado sugar before baking.
- The bake time may vary depending on what oven is used and the elevation you are baking at.
- This recipe was updated on June 23, 2023. Get the original recipe HERE.
Nutrition
Calories: 244kcal | Carbohydrates: 45g | Protein: 5g | Fat: 5g | Fiber: 4g | Sugar: 26g