Prize Winning Zucchini Bread
Discover the ultimate recipe for Prize Winning Zucchini Bread—a moist and tender loaf that perfectly balances sweetness with warm, spiced flavor. Packed with wholesome shredded zucchini, a hint of cinnamon and nutmeg, and a touch of unsweetened applesauce for added richness, this homemade bread is as comforting as it is delicious. Whether you mix in crunchy chopped walnuts for an extra treat or enjoy it plain, each slice is irresistibly soft and bursting with flavor. Ready in just 20 minutes of prep time and baked to golden perfection in under an hour, this easy zucchini bread recipe is ideal for breakfast, snacking, or even dessert. Perfectly spiced and endlessly versatile, it’s your go-to recipe for using up fresh garden zucchini or impressing guests with a crowd-pleasing classic.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 pieces Large eggs
- 0.5 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini
- 0.75 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate medium bowl, beat the eggs, then add the vegetable oil, applesauce, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Gently fold in the shredded zucchini and walnuts (if using). Ensure the zucchini is evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve plain, with butter, or lightly toasted. Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 524.3 g | 191% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 322.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 237 mg | 18% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
