Makeover Zucchini Bread
Total TimePrep: 20 min. Bake: 45 min. + cooling
Makes2 loaves (12 slices each)
- 1-1/2 cups sugar
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/3 cup canola oil
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2-1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups shredded zucchini
- 3/4 cup chopped walnuts
- In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts.
- Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts1 slice: 168 calories, 6g fat (1g saturated fat), 18mg cholesterol, 165mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
Jul 15, 2016
This was a nightmare and a waste of money spent for the ingredients. After beating the eggs and oil and when adding the flour mixture, the batter became so thick it started to run up my beaters into the beater slot holes .... not been fun cleaning that out. I kept trying to salvage and added applesauce and finally more eggs before I was able to carry on with the rest of the recipe. It's In the oven now and it doesn't look like it's rising .... it looks pretty gross. I most likely will be burying these babies in the back yard.
Aug 10, 2014
I tried my best and even added a little more applesauce but this is too dry. Won't use again.
May 12, 2014
This turned out great for me!! I also used frozen zucchini but did not have a problem with dryness.
Feb 13, 2014
This recipe is good when it is still warm, but it was dry after it cooled down. The batter was real thick. I used frozen zucchini, that was thawed and drained. Next time will try fresh zucchini and add more applesauce and bake shorter time like other reviewer.
Jul 3, 2012
This bread is moist and delicious and no one realized it was lower in fat. I wrapped the second loaf in plastic wrap and stored it in the refrigerator. Two days later it was still perfect - in fact, even more moist and flavorful than the loaf we ate first. This recipe is a definite keeper that I'll make again and again.
May 10, 2012
This was very moist. I will make it again. I did add 1 Tbsp. more of applesauce and took out 1 Tbsp. of flour because of reading the other reviews. I also baked it in two different size pans. The smaller pan only needed 40 minutes and the larger pan took 45 minutes to bake.
Sep 16, 2010
Finally a makeover zucchini bread recipe that actually tastes good! This bread is moist and sweet just like the original, but without any of the guilt!
Aug 16, 2010
I love this recipe it is so easy to make and my son love's it. I also subsituted the sugar with Splenda cooking sugar.
Aug 5, 2010
This has a wonderful taste like the regular zucchini bread I make-I think it could be baked a tad less or I may even add a bit more applesauce the next time I make it!!
Jul 30, 2010
This recipe had good flavor - sweet and cinnamony. I cooked for 45 min but I think 35-40 would have been better as it was a bit dry. The batter was super thick so I might go a few TBL shy on the flour next time. Still yummy!
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