Small Batch Zucchini Bread
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A moist little zucchini bread with cinnamon, baked in a 5-inch dish. Makes four slices and freezes well.
Ingredients
- ¾ cup grated zucchini not drained or squeezed
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- ¼ cup unsweetened applesauce (or ¼ cup pumpkin purée, or 4 tbsp melted butter)
- 2 tbsp vegetable oil
- 1 large egg
- ½ tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
Equipment
- mixing bowl
Directions
- Heat the oven to 350°F and grease a 5-inch square baking dish.
- Grate the zucchini and measure ¾ cup. Don’t squeeze or drain it; the moisture goes into the bread.
- In a bowl, stir the zucchini, both sugars, applesauce (or pumpkin or melted butter), oil, egg, and vanilla until combined.
- Add the flour, baking powder, baking soda, cinnamon, and salt. Stir just until the flour disappears. The batter will be fairly thick.
- Spread the batter in the dish and bake for about 30 minutes, until the top is set and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then move it to a wire rack to cool the rest of the way.
Notes
Use just one of the applesauce, pumpkin, or melted butter, not all three.
To freeze, wrap the cooled bread well and put it in a freezer bag for up to 3 months. Thaw it at room temperature.
Nutrition
Serving: 106g | Calories: 255kcal | Carbohydrates: 40g | Protein: 4.9g | Fat: 8.7g | Saturated Fat: 1.6g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 285mg | Potassium: 131mg | Fiber: 1.1g | Sugar: 21g | Vitamin A: 143IU | Vitamin C: 7.4mg | Calcium: 42mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 slices; ¾ cup grated zucchini (the first choice counted), ¼ cup unsweetened applesauce (or ¼ cup pumpkin purée (the first choice counted). Brands and portions vary, so use it only as an approximation.