Low Nickel Sweet Zucchini Bread
Nothing says the end of summer like homemade low nickel sweet zucchini bread! This bread recipe will literally melt in your mouth.
Ingredients
- 1 1/2 cups white flour I prefer white bread flour or unbleached white flour
- 1 tsp baking soda
- 1 tsp baking powder, you can made the substitute noted in post
- 1/4 tsp ground cinnamon
- 1/2 cup sugar
- 2 large eggs beaten
- 1/4 cup canola or olive oil
- 1/4 cup applesauce
- 1 tsp vanilla
- 2 cups shredded zucchini
Instructions
- Grate 2 cups of zucchini so it’s prepared and set aside.
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a large bowl and in a separate smaller bowl, mix the wet ingredients, excluding the zucchini.
- Pour your wet ingredients in with your dry ingredients. Once everything is combined, add the 2 cups of grated zucchini and mix all the ingredients together.
- Once everything is combined, I spray two bread pans with olive oil and sprinkle it with flour on all sides. Pour the mixture into either one bread pan for a large loaf of zucchini bread, or two bread pans for two medium sized loaves.
- Bake the bread for 45-50 minutes. It should pass the toothpick test, where when you place a toothpick into the bread it should come out clean.
- Lastly let your zucchini bread cool for 5-10 minutes and enjoy!
Notes
If you make two loaves of zucchini bread and freeze it, don't use aluminum foil. Instead, I'd suggest using a freezer Tupperware container or freezer specific Ziploc bag.