This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.
Original recipe makes 2 8×4-inch loaves
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 ripe bananas
1/2 cup applesauce
1/2 cup vegetable oil
1 1/4 cups brown sugar
1 cup white sugar
1 tablespoon vanilla extract
1 tablespoon lemon juice
3 1/2 cups grated zucchini
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PREP
20 mins
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COOK
1 hr
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READY IN
1 hr 40 mins
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8×4-inch loaf pans.
- Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
- Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
Nutrition
Calories: 350 kcal
Carbohydrates: 63.1 g
Cholesterol: 0 mg
Fat: 9.6 g
Fiber: 2.2 g
Protein: 3.9 g
Sodium: 389 mg