Cinnamon Zucchini Bread Recipe

4.5 4 5
Cinnamon Zucchini Bread Recipe
Cinnamon Zucchini Bread Recipe photo by Taste of Home
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Cinnamon Zucchini Bread Recipe

Read Reviews
4.5 4 5
Publisher Photo
“The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt.” —Kathie Meyer, Round Rock, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1-1/4 cups shredded peeled zucchini
  • 1/2 cup raisins

Directions

In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
Originally published as Cinnamon Zucchini Bread in Country Woman August/September 2008, p32

Nutritional Facts

1 slice: 174 calories, 5g fat (0 saturated fat), 0 cholesterol, 170mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 3/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1-1/4 cups shredded peeled zucchini
  • 1/2 cup raisins
  1. In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins.
  2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
Originally published as Cinnamon Zucchini Bread in Country Woman August/September 2008, p32

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menicki User ID: 87508 219625
Reviewed Feb. 3, 2015

"I use 2 whole eggs instead of just the egg whites, and mine turns out great, not dry at all."

MY REVIEW
aimnichole User ID: 2378091 174640
Reviewed Sep. 26, 2010

"While this bread initially seemed a little dry, I agree with abbie that over time it became more moist. I added 1/2 cup quick cooking oats and it was fabulous!"

MY REVIEW
abbie2005 User ID: 5306017 179536
Reviewed Aug. 5, 2010

"This bread is the best zucchini bread I have ever made! I used my homemade, very low sugar applesauce and reduced the amount of sugar it called for by even more, and it turned out wonderfully! It gets moister as it gets older too."

MY REVIEW
sbuffman User ID: 1497756 210067
Reviewed Oct. 24, 2008

"I made this bread and it was good, but a little dry."

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