Apple Sauce Zucchini Bread- No Sugar Recipe

Apple Sauce Zucchini Bread- No Sugar Recipe

I have a deep love for Zucchini! And although I can kill cilantro faster than I can plant it, I can grow a boatload of zucchini without hardly trying! I don’t grow tons of zucchini plants but the few that I grow produce enough to keep my little family well fed.

Have you ever grown zucchini? It is amazing the amount of food one zucchini plant can produce. Growing up I lived in a small town. The only time people felt the need to lock their car doors was during the summer. If you didn’t it often would result in finding bags of zucchini in your car after church. You can only give so much away to the neighbors!

We eat tons of zucchini during the summer months and share it with our friends and neighbors, but we also save a generous amount to enjoy the rest of the year. We shred and freeze it in quart bags so that its easy to thaw and use in recipes such as this one.

This recipe makes two loafs. Only making one is a waste of time for me. If I only make only one or two my kids gobble them up and I might not even get any. (Thanks monkeys!)

Applesauce Zucchini Bread 

Ingredients

  • 3 1/2 cups flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1 beaten egg
  • 3/4 cup honey
  • 2 cups shredded zucchini
  • 1/2 cup home bottled applesauce

I like to take my loaf pans and wipe them down with shortening. I used to spray them with spray oil but the bread always got stuck, so now a thin coating of shortening does the trick. I just put a dollop of shortening on a paper towel and wipe all around the inside of the loaf pan and make sure to get the corners coated well.

Next I use my Bosch electric mixer to mix together the egg, zucchini, applesauce and honey. I mix it on high for about 1 minute to get the honey well distributed. Then in a separate bowl I mix together all of the remaining ingredients

Mix the dry and wet ingredients together until combined and then pour into the two greased loaf pans. Using a silicone spatula I scrape out the remaining batter from the mixing bowl. Then pop them in the oven on the middle rack and bake at 375 for 55- 60 minutes. You can use the toothpick test to tell when they are done.

Let them cool and when ready slice, butter and enjoy!



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