Zucchini Bread Recipe

I just love zucchini. They are so versatile easy to incorporate into many dishes. A few times a week, I will slice one really thin and bake up some zucchini chips. They are super enak and a healthy alternative to potato chips. I have also made zucchini tots by mixing shredded zucchini with egg, cheese and breadcrumbs. My kids however, are not lovers of zucchini or any vegetable for that matter. If I want them to eat vegetables I have to make sure they are presented in creative ways. This Zucchini Bread Recipe uses 2 1/2 cups of shredded zucchini but my kids don't notice it because it works so well with this bread recipe. So whether you love veggies or avoid them, give this moist and delicious zucchini bread a try and then check out our other family friendly recipes.

Ingredients to make 2 loaves of zucchini bread:

3 cups of flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla
2 1/2 cups of shredded zucchini

Preheat panggangan to 325 degrees and spray two loaf pans.

Combine flour, baking soda, salt, baking powder and cinnamon in a large bowl.

In another large bowl, beat together eggs, oil, applesauce, vanilla and white and brown sugars.

Pour the dry ingredients into the bowl with the wet ingredients and mix thoroughly until a batter forms.

Add the shredded zucchini to the batter. Shredding zucchini is not a kid job so be sure to handle it yourself. I use this grater to make shredding the zucchini easy.

Mix the zucchini into the batter until it is evenly distributed.

Divide batter among 2 loaf pans and bake at 325 degrees for 55 minutes.

After the zucchini bread comes out of the oven, remove from pans and place on cooling racks to cool.

Even my veggie avoiding kids gobbled up this zucchini bread! You don't taste the zucchini at all. My kids knew it was in there because they helped to make it, but if you wanted to make this zucchini bread recipe yourself and not tell them, I will keep it a secret.

I love this bread fresh out of the panggangan with some butter slatthered on it, but it keeps well for 3-4 days wrapped in foil and left on the counter. You can also freeze the extra to enjoy on those busy mornings. This batter works well for muffins too though you would need to adjust the cooking time. I would keep an eye on them and remove from the panggangan when a toothpick inserted in a muffin comes out clean.