Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tbsp ground cinnamon
  • 0.5 tsp sea salt
  • 2 large eggs
  • 0.5 cup light brown sugar (100g)
  • 0.25 cup granulated sugar (50g)
  • 0.25 cup unsweetened applesauce (60g)
  • 0.25 cup neutral oil (60ml)
  • 1 tbsp pure vanilla extract
  • 1.5 cups grated zucchini (225g)

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your loaf pan thoroughly with oil or butter, or line it with parchment paper for an easy lift. Note: Parchment slings prevent the edges from sticking.
  2. In a medium bowl, whisk together the 1.5 cups all purpose flour (190g), baking soda, baking powder, 1 tbsp cinnamon, and sea salt. Ensure no clumps of soda remain to avoid bitter bites.
  3. In a separate large bowl, beat the 2 large eggs with both the 0.5 cup brown sugar (100g) and 0.25 cup granulated sugar (50g). Whisk until the mixture looks pale and slightly frothy.
  4. Slowly pour in the 0.25 cup neutral oil (60ml), 0.25 cup unsweetened applesauce (60g), and 1 tbsp pure vanilla extract. Note: This creates a stable base for the zucchini.
  5. Stir the 1.5 cups grated zucchini (225g) into the wet mixture. The zucchini will start releasing juice almost immediately, which is exactly what we want.
  6. Add the dry ingredients to the wet mixture. Use a spatula to fold gently. Stop as soon as the last streak of flour disappears to prevent a tough texture.
  7. Pour the batter into your prepared pan. Bake for 60 minutes. Wait until a toothpick comes out clean or with just a few moist crumbs.
  8. Let the bread rest in the pan for 10 minutes. Then, move it to a wire rack to cool completely. Cutting it too early will cause the steam to escape and make the bread dry.