How to make the best ever zucchini bread recipe with applesauce. This is a great way to use extra zucchini, and the loaves freeze very well.

You may have had zucchini bread, but you've never had this zucchini bread! This recipe was passed down to me from my grandmother.

Everyone asked her to bring it to a pot luck, and now everyone asks me to take it to parties and picnics.

If you've never had zucchini bread, I must command you to drop everything, pick a zucchini from your garden, and make this right now. Don't have a garden? Here in about 2 weeks, your neighbors will have so many zucchini that they will leave zucchini on your door step and run.

Don't worry, you can't taste the zucchini at all. It melts and becomes rich deliciousness.

The Best Ever Zucchini Bread Recipe With Applesauce

Name: The Best Ever Zucchini Bread Recipe With Applesauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 eggs; 2 cups sugar; 2 cups grated zucchini; 3 cups flour; 1 tablespoon baking soda; 1/2 teaspoon baking powder; 1 cup oil or applesauce; 2 tablespoons vanilla extract (make your own vanilla extract); 1 teaspoon salt; 2 tablespoons cinnamon

Before we get to this best ever zucchini bread recipe with applesauce, I want to explain something. My grandmother was an amazing cook.

She enjoyed cooking, and she inspired many of my recipes, like my old fashioned canned dill pickles. She knew how to cook.

That said, this recipe makes zero sense. You beat the eggs, then add the sugar and oil/applesauce. Ok, so far we are good.

But then you add the flour and zucchini and mix and then add the rest of the dry ingredients.

The first time I made it, I had to call her to make sure it was right. She assured me that it was.

So this is how I make it. I do not know if it works if you add all of the dry ingredients together at the same time.

It probably does, but my grandmother has been gone for over 15 years, and I'm going to keep making it her way.

Applesauce or Oil

My grandmother's original recipe calls for oil, but I always use applesauce. I make Instant Pot applesauce and do not add any sweetener for baking.

This bread is very cinnamon-y. I use my Kitchen Aid mixer, so it comes out almost like a cake for me. I used my silicon bread loaves, and it did push the sides out.

How to Store Zucchini Bread

Storing this zucchini bread recipe with applesauce won't be a problem because it will be gone quick! You can wrap it or place it in a plastic container with a lid for two to three days.

I do not slice it before I put it in a container because that can cause the slices to dry out.

You can also store it in the fridge for up to a week.

How to Freeze Zucchini Bread

This moist zucchini bread recipe freezes very well! I make several batches and freeze loaves for later.

Wrap it with foil or plastic wrap and place in a freezer bag. Thaw at room temperature for a few hours when you want a loaf.

How to Freeze Shredded Zucchini

Summer time wasn't enough for this awesome recipe, so I figured out how to freeze zucchini. Just shred zucchini, skin and all, and freeze it. I freeze it in 2 cup portions because of this recipe, but you can freeze it how you want.

When it thaws, it will get watery. Be sure to add that water to the recipe, and you'll never know that it was frozen.

How to Make Zucchini Bread Muffins

This recipe also makes excellent zucchini bread muffins. If I'm planning on freezing it, I make these so they thaw quicker.

To make muffins, bake at 425 degrees Fahrenheit for 5 minutes. Then turn down the temperature to 350 degrees and bake for 14 minutes Keep an eye on them because ovens can vary.

The Best Moist Zucchini Bread Recipe Ingredients

3 eggs
2 cups sugar
2 cups grated zucchini
3 cups flour
1 tablespoon baking soda
1/2 teaspoon baking powder
1 cup oil or applesauce
2 tablespoons vanilla extract (make your own vanilla extract)
1 teaspoon salt
2 tablespoons cinnamon

Directions

Step #1

Preheat oven to 350 degrees Fahrenheit. Grease two loaf pans.

Start by beating 3 eggs in your mixer or by hand. There are eggs from my girls. See those big, dark yolks? You won't find those in any store!

Oops. I broke a yolk. Or three.

Step #2

Then add 2 cups of sugar and 1 cup of oil or applesauce. You can use both applesauce and oil, just as long as they add up to 1 cup.

I used all applesauce because I have it leftover from last year when I canned it. Mix until combined.

Step #3

Now you'll add the star of the show, 2 cups of shredded zucchini. Also add 3 cups of flour and mix until combined.

Step #4

Once that is mixed in, you'll add 1 tablespoon baking soda, 1/2 teaspoon baking powder, 2 tablespoons vanilla, 1 teaspoon salt, and 2 tablespoons cinnamon. Then beat for 2 minutes on medium.

Step #5

Grease and flour two loaf pans. Pour half of the mixture in to each pan.

Bake for an hour at 350 degrees, but check it after 45 minutes.

I always put the loaf pans on a cookie sheet. If I don't, the bottom can get a teensy bit hard. This also contains any spillover and prevents a huge mess. These really do rise if you use a mixer, so I really do suggest using the cookie sheet.

This tastes amazing on its own, but sometimes I spread some butter on top. Not margarine. A bread this good needs the real thing. Store bought butter is good, but this homemade butter in a Kitchaid mixer is to die for.

For more recipes like this zucchini bread recipe with applesauce, check out these recipes:

zucchini bread, bread, quick bread

Desserts

American

Yield: 24

Author: Cari @ Koti Beth