This is my first try at making this applesauce zucchini bread and I have to admit, it’s a winner. I loved having a breakfast bread for my coffee. I had an extra loaf and took it into church to give to my ladies group…they loved too!
Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans.
Combine flour, cinnamon, salt, baking soda, and baking powder in a bowl and set aside.
Combine eggs, sugar, and oil in another bowl and mix until blended. Add zucchini, applesauce, and vanilla extract. Mix into dry ingredients until well blended; stir in pecans. Pour evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool slightly before slicing and serving.
Per Serving: 415 calories; protein 5g; carbohydrates 49.4g; fat 22.7g; cholesterol 39.9mg; sodium 290.3mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.