Zucchini Applesauce Bread Recipes

Steps:

• Preheat oven to 350. Grease one 9 x 5 inch loaf pans. OR, one 12-cup muffin tin.
• Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
• In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
• Carefully pour flour mixture into egg mixture, stirring until completely combined.
• Pour entire mixture into loaf pans, making sure there is an even amount of batter in each. OR, if making muffins, fill muffin tins ¾ full.
• For Zucchini Bread bake for 40 minutes. OR, for muffins bake for 20 minutes.
• You will know when the bread or muffins are down when the centers are set and spring back when they are lightly touched.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans.
• Combine flour, cinnamon, salt, baking soda, and baking powder in a bowl and set aside.
• Combine eggs, sugar, and oil in another bowl and mix until blended. Add zucchini, applesauce, and vanilla extract. Mix into dry ingredients until well blended; stir in pecans. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool slightly before slicing and serving.

Steps:

• 1Oven at 350°F
• 2Spray bread pan with non-stick cooking spray.
• 3Mix banana and zucchini. Add egg and applesauce.
• 4 In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, and salt
• 5Add dry ingredients to wet ingredients, stirring until just combined.
• 6Bake about 45 minutes.
• 7Let rest for 5 minutes, and then cool on rack.
• 8 make glaze by heating in microwave for about 15 seconds.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.