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Moist, delicately spiced zucchini bread is a must-have for summer baking. This heart-healthy version uses ingredients like applesauce and olive oil to cut fat without sacrificing flavor. Allow the bread to slightly cool in the pan before slicing and serving.
Recipe yields 14 servings
Preheat oven to 350°. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray. Into a medium bowl, sift flours, cinnamon, baking soda, baking powder and salt. In a large bowl, beat sugar, applesauce, oil, eggs and vanilla. Mix in zucchini. Add dry ingredients and walnuts and stir well.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack for 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely.