While no one can be sure, it’s believed the history of the Classic Zucchini Bread dates back to the 30’s, when people were just trying to figure out what to do with the abundance of summer squash sprouting from their gardens. And thank goodness they came up with this tender, moist bread so we’ll always know how to take the vegetable to new heights! Classic Zucchini Bread is infused with warm cinnamon and floral vanilla, accenting the subtle sweetness of the mild zucchini flavor. Grab your butter (or not) and get ready to enjoy each yummy slice to the fullest!
Ingredients
- 1 1/2 cups zucchini, grated and lightly packed (do not drain liquid)
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil or preferred cooking oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×5-inch loaf pan with cooking spray.
Step 3 –In a large bowl, add the grated zucchini, the granulated sugar, the brown sugar, the applesauce, the oil, the eggs, and the vanilla and whisk until well-combined.
Step 4 –In a separate bowl, stir the flour, the baking powder, the baking soda, the salt, and the cinnamon together.
Step 5 –Add the dry ingredients mixture to the wet ingredients mixture and stir just until no dry flour remains, trying not to over-mix.
Step 6 –Pour the batter into the prepared loaf pan.
Step 7 –Bake until a toothpick inserted into the center of the bread comes out with moist crumbs on it, about 50 to 54 minutes.
Step 8 –Cool the bread in the pan for 10 minutes.
Step 9 –Remove the cake from the pan and transfer it to a wire cooling rack to cool completely before slicing.
Step 10 –Serve.
