Zucchini Bread

This is a moist and flavorful zucchini bread recipe, perfect for breakfast or a snack.

Prep : 10 Total : 25 minutes

2.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
0.5 cup vegetable oil
0.5 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups grated zucchini about 2 medium zucchinis, squeezed to remove excess moisture

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, applesauce, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the grated zucchini.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

This zucchini bread stays moist for several days when stored in an airtight container at room temperature.