Classic Zucchini Bread
Ingredients
-
3
cups
white whole wheat flour
-
½
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
½
teaspoon
nutmeg
-
2
teaspoons
ground cinnamon
-
¼
teaspoon
ground cloves
-
1
cup
unsweetened applesauce
-
2
large
fresh eggs
-
1
tablespoon
vanilla extract
-
2
cups
light-brown sugar, packed
-
3
cups
grated zucchini, packed
-
1
cup
walnuts, coarsely chopped
Instructions
- Preheat the oven to 350º F (180º C) and grease ramekins with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.
- In another large bowl, whisk together the applesauce, eggs, and vanilla until well mixed, then add the brown sugar and mix until smooth.
- Stir in the grated zucchini and then add the flour mixture, stirring until just combined.
- Fold in the chopped walnuts.
- Divide the batter evenly among the ramekins, filling each one three-quarters full.
- Bake for 20 minutes or until a cake tester comes out clean, rotating the tins halfway through.
- Let the ramekins cool on a wire rack before turning out and serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
332
Total fat
8g
Total carbohydrates
62g
Total protein
7g
Sodium
327mg
Cholesterol
27mg
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