Zucchini Bread with Applesauce

🧂 Ingredients

• 6 tbsp butter

  melted
• ¾ cup brown sugar

  lightly packed
• 1 large egg
• ½ cup Mullen’s applesauce

  or your favorite type
• 1 tsp pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup shredded zucchini

  1 to 2 medium zucchinis
• Serve with cream cheese

Instructions

• 1 Preheat your oven to 350 degrees F
• 2 Grease an 8×4 loaf pan with nonstick baking spray. I’m using 2 mini pans because
  they will cook quicker
• 3 In a large bowl, whisk together the melted butter and brown sugar.
• 4 Next add the egg, applesauce, and vanilla. Whisk to combine.
• 5 In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda,
  and salt.
• 6 Add the wet ingredients to the dry and mix just until no large lumps remain
  (don’t overmix).
• 7 Wrap the shredded zucchini in paper towels and squeeze out any excess moisture.
• 8 Add the zucchini to the batter and mix just until it is combined.
• 9 Transfer the batter to the prepared loaf pan and bake for 50 to 55 minutes or
  30-35 min for mini pans, or until a toothpick inserted into the center comes out
  clean.
• 10 Allow the zucchini bread to cool for 10 minutes in the pan and then remove it to
  a wire rack to cool completely.
• 11 Slice and enjoy. Store any leftovers in an airtight container in the fridge for
  up to three days. Reheat in the microwave for 15 to 20 seconds before serving.

Nutrition Info