Classic Zucchini Bread

zucchini bread in mint green ramekins on a white counter behind a split zucchini bread muffin in front

The classics are classics for a reason, and this Zucchini Bread is no different. It’s an easy, healthy bread recipe that will have your friends and family asking for seconds.

Print this recipe
Classic Zucchini Bread

Prep Time

15 min

Cook Time

20 min

Total Time

35 minutes

Yield

12 servings

Ingredients

3 cups white whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 cup unsweetened applesauce
2 fresh large eggs
1 tablespoon vanilla extract
2 cups light-brown sugar, packed
3 cups grated zucchini, packed
1 cup walnuts, coarsely chopped

Instructions

  1. Preheat oven to 350º F / 180º F. Grease ramekins with non-stick cooking spray.
  2. In a large bowl, whisk together the first seven ingredients. In a separate large bowl, whisk together applesauce, eggs, and vanilla and mix well, whisk in brown sugar and mix until smooth.
  3. Add zucchini, stirring to incorporate; add flour mixture and stir until just combined. Stir in walnuts.
  4. Divide batter evenly between ramekins, filling each one three-quarters full.
  5. Bake for 20 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking.
  6. Transfer tins to a wire rack; let cool completely before turning out. Serve.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *