Zucchini Bread
Prep time
Cook time
Total time
Serves: 2 loaves
  • 3 cups all-purpose flour (or BTMR GFree Flour)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp ground cinnamon
  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup apple sauce
  • 1 cup brown sugar
  • 1¼ cups white sugar
  • 3 tsp vanilla extract
  • 2 cups grated zucchini
  1. Preheat oven to 325F
  2. Grease and flour two 8x4 inch pans
  3. Mix flour, salt, baking powder, baking soda, and cinnamon together in a bowl
  4. In another bowl combine eggs, oil, apple sauce, vanilla and sugar
  5. Add dry ingredients to wet and mix to combine
  6. Stir in the grated zucchini
  7. Devide evenly between the two pans (they will only be about half full)
  8. Bake for 45-60 minutes or until a toothpick (or knife) inserted into the middle comes out clean
  9. Allow to cool in pan for 20 minutes, then remove from pan and eat or allow to cool completely before wrapping it up
Instead of apple sauce you can double the oil. Or you can use other purees in its place like pear sauce or pumpkin puree.
You can use all white sugar but I really enjoy the flavor and moist texture of the brown sugar.
Feel free to add a cup of walnuts of chocolate chips when mixing in the zucchini
Recipe by Back To My Roots at http://backtomyroots.ca/zucchini-bread/