Zucchini Bread
Minutes Prep Time: 15
Minutes Total Time: 90
Servings: 24
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 90
Servings: 24
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
3 eggs
1/2 cup canola oil
1 tablespoon vanilla extract
2 medium zucchini, shredded, squeezed dry (2 med = about 3 cups)
1/2 cup sweetened applesauce
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 22 g | 7% |
Cholesterol | 23 mg | 8% |
Total Fat | 6 g | 9% |
Iron | 1 mg | 5% |
Calories | 147 kcal | 7% |
Sodium | 141 mg | 6% |
Protein | 3 g | 5% |
Saturated Fat | 1 g | 3% |
Sugars | 9 g | 1% |
Vitamin C | 2 mg | 3% |
Preheat oven to 350°. Spray two 9x5-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; set aside.
Mix sugar and eggs together in large bowl with electric mixer on medium speed for 2 minutes. Gradually add oil and vanilla; mix for 1 minute. Stir in zucchini and applesauce with a spoon. Add flour mixture; mix until evenly moistened; do not over mix. Divide batter between 2 prepared pans.
Bake 35 to 40 minutes, or until wooden pick inserted into center of loaves comes out clean. Cool in pan on wire rack 10 minutes, then remove bread from pan and cool completely. Using serrated knife, cut each loaf into 12 slices to serve.
Zucchini Bread