Zucchini Bread


This low-fat quickbread is a great way to use the seasonal abundance of zucchini. Loaves can be well-wrapped and frozen for winter eating.

Prep Time

90 minutes

Cook Time

30 minutes


1 Servings


2 teaspoons vanilla extract
3 egg
1 cup sugar, cane
3⁄4 cup applesauce
3 cups flour
1 tablespoon baking soda
1 tablespoon cinnamon, ground
2 teaspoons nutmeg, ground
1 teaspoon baking powder
2 cups zucchini


Preheat oven to 350.  Stir first five ingredients together.  Add dry ingredients and stir well.  Pour batter into 9x9 (greased and floured) baking pan.  Bake for 50-60 minutes or until bread tests done with a toothpick.