Name: Zucchini Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups grated zucchini* (about 1 lb.) ($1.49); 2 large eggs ($0.33); 1/2 cup granulated sugar ($0.20); 1/2 cup dark brown sugar ($0.28); 1/3 cup sweetened applesauce ($0.18); 1/4 cup cooking oil ($0.16); 1 tsp vanilla extract ($0.50); 2 cups all-purpose flour ($0.40); 1 tsp baking powder ($0.06); 1/2 tsp baking soda ($0.02); 1/2 tsp salt ($0.04); 1 tsp cinnamon ($0.10); 1/2 cup chopped walnuts (optional) ($1.20)

This Zucchini Bread recipe is super moist, flavorful, and the best way to use up extra zucchini during the summer or all year round!

Ingredients

2 cups grated zucchini* (about 1 lb.) ($1.49)

2 large eggs ($0.33)

1/2 cup granulated sugar ($0.20)

1/2 cup dark brown sugar ($0.28)

1/3 cup sweetened applesauce ($0.18)

1/4 cup cooking oil ($0.16)

1 tsp vanilla extract ($0.50)

2 cups all-purpose flour ($0.40)

1 tsp baking powder ($0.06)

1/2 tsp baking soda ($0.02)

1/2 tsp salt ($0.04)

1 tsp cinnamon ($0.10)

1/2 cup chopped walnuts (optional) ($1.20)

Instructions

1 Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate the zucchini and set it to the side. You’ll need roughly 2 cups of grated zucchini.

2 In a large mixing bowl, whisk together the eggs, white sugar, brown sugar, applesauce, oil, and vanilla extract until well combined.

3 Add the grated zucchini to the bowl and stir until well combined.

4 Now in a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.

5 Pour the flour mixture into the bowl of wet ingredients and stir them together until just combined. Be careful not to overmix at this point.

6 Add the chopped walnuts to the bowl and gently fold them into the batter until just combined.

7 Grease a 8.5"x4.5" loaf pan with butter, then add the batter evenly into the pan.

8 Bake the zucchini bread in the preheated oven for 60 minutes or until it's deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).

9 Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!