Zucchini Bread Recipe

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely shredded zucchini moisture removed* (~1 large zucchini)
• ½ cup packed light brown sugar
• 3 tablespoons unsalted butter (room temperature)
• 1/4 cup maple syrup
• 1 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup plain (unsweetened almond milk (or oat milk)*)

Steps

1. 1

   First, preheat the oven to 350ºF and line a standard loaf pan with parchment paper.

2. 2

   Add the flour, baking soda, and salt to a bowl and whisk the ingredients together. Set aside.

3. 3

   Using a stand mixer, add the brown sugar, butter, and maple syrup to the mixing bowl and mix on medium/high speed until light and fluffy.

4. 4

   Add the applesauce and eggs and mix again until combined.

5. 5

   Next, add the almond milk and mix.

6. 6

   Slowly add the dry ingredients (including the zucchini) to the wet ingredients and mix to combine.

7. 7

   Pour the batter into the lined loaf pan and bake for 30 minutes.

8. 8

   Rotate the loaf pan to 180º and bake for another 20-30 minutes or until the toothpick comes out almost clean (it will continue to cook in the pan).

9. 9

   Let cool for a few minutes before running the edges along the outside of the bread and pan (if needed) and gently pull up on the parchment paper. Transfer the bread to a cooling rack for 15-20 minutes before slicing.