Zucchini Bread
Ingredients
1 ½ cups julienned zucchini, lightly packed (do not drain liquid)
1 cup granulated sugar
¼ cup packed light brown sugar
½ cup unsweetened applesauce
⅓ cup vegetable oil (or your preferred cooking oil)
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
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Instructions
Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray.
Using your Mandoline, julienne the zucchini and set aside.
In a large bowl, combine the julienned zucchini, granulated sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
Add the flour, baking powder, baking soda, and salt. Stir just until no dry flour remains—avoid overmixing.
Pour the batter into the prepared loaf pan. Bake for 50 to 54 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Store covered in the refrigerator.
Serve warm or chilled with honey butter or Greek yogurt for a sweet start to the day!
