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Zucchini Bread

 Zucchini Bread
My zucchini bread is filled with great cinnamon flavor. It makes two loaves—have one now and give the second one to a neighbor or freeze for later. —Britt-Marie Knoblock, Lisle, Illinois
24 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 1/2 cup plus 2 tablespoons orange juice
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 4-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 1 cup chopped pecans

Directions

  • Preheat oven to 350°. In a bowl, combine orange juice, oil,
  • applesauce, eggs and vanilla. In a large bowl, combine flour, sugar,
  • cinnamon, baking powder, salt and baking soda; mix well. Add orange
  • juice mixture; stir until just combined. Fold in zucchini and
  • pecans.
  • Pour into two 8x4-in. loaf pans coated with cooking spray. Bake 60-65
  • minutes or until a toothpick inserted in center comes out clean.
  • Yield: 2 loaves (12 slices each).

2 of 2

Zucchini Bread (continued)

Nutritional Facts: 1 slice equals 214 calories, 9 g fat (1 g saturated fat), 26 mg cholesterol, 156 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.