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Healthier Mom's Zucchini Bread

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Healthier Mom's Zucchini Bread
Submitted by:
Makes: 16 servings adjust
A healthier version of Mom's Zucchini Bread from that incorporates many of the suggestions from the comments. Makes 2 4x8 loaves.



Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 4x8-inch loaf pans.


  • 3 cups All-Purpose Flour, can substitute half for white whole-wheat flour
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 3 teaspoons Ground Cinnamon

Step 2

Place flour(s), salt, baking soda, baking powder and cinnamon into a bowl. Stir to combine.


  • 3 Eggs
  • 12 cup Unsweetened Applesauce, or 1/2 cup low-fat milk
  • 12 cup Vegetable Oil
  • 2 cups White Sugar, may cut this back to 1 1/2 cups next time
  • 3 teaspoons Pure Vanilla Extract

Step 3

Using a mixer, beat eggs, applesauce (or milk), vegetable oil, sugar and vanilla extract together.

Step 4

Add flour mixture to the wet mixture in mixing bowl and mix until combined.


  • 3 cups Zucchini, grated including liquid. do not drain.

Step 5

Using a spatula, stir in the zucchini.


  • 1 cup Walnuts, chopped. or substitute 1 cup semi-sweet chocolate chips.

Step 6

In a small bowl, toss the walnuts or chocolate chips with a little flour to coat. It will keep them from sinking to the bottom of the loaf. Add walnuts or chocolate chips to zucchini mixture. Stir to combine.

Step 7

Pour batter evenly into the two prepared loaf pans.

Step 8

Bake in preheated oven until toothpick inserted in the center of bread comes out clean, 40-60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.
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