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Recipe | Zucchini Bread

It's June in the South which means that zucchini is everywhere. Y'all, I've already Forrest Gump-ed my way through this bounty of summer squash and I'm to the point I'm giving it away. Dearest Appling neighbors, if you find a bag of zucchini on your doorstep, it probably came from me.

One of my favorite recipes is zucchini bread. It tastes very similar to banana bread, it's simple to make, and it'll get a couple of those zukes off your counter!


  • 2 cups zucchini, grated

  • 2 tsp vanilla

  • 1/2 cup applesauce

  • 1/4 cup vegetable oil

  • 2 cups sugar

  • 2 eggs

  • 3 cups all-purpose flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/4 tsp baking powder

  • 1 tbsp cinnamon

  • 1/2 tsp nutmeg


  1. Preheat oven to 350.

  2. In a small mixing bowl, add grated zucchini, vanilla, applesauce, vegetable oil, sugar, and eggs. Whisk until smooth.

  3. In a separate bowl, add flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Whisk until blended.

  4. Pour dry ingredients into the bowl of wet ingredients and mix until blended together.

  5. Pour batter into an oiled 9x5 loaf pan.

  6. Bake on center oven rack 65-70 minutes, until a toothpick comes out clean.

  7. For a moist crust, wrap the loaf in plastic wrap to cool immediately.

  8. This loaf will keep in the fridge for several days (if it lasts that long!)

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