Even if you don’t have your own garden, take advantage of the low price of fruits and vegetables while they are in season. Zucchini is about to be abundant where I live so I plan to eat a lot of it fresh but also freeze some for later.
Here is my favorite zucchini bread recipe. It freezes fantastically and this recipe makes two loaves so enjoy one now and save the other for winter!
Yummy Zucchini Bread
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 eggs
- 1 cup apple sauce
- 2 cups white sugar
- 1/4 cup of light brown sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini – drain off excess water but do not wring
Directions
*Flour and grease two 8 x 4 inch pans. Preheat oven to 325 degrees.
*Sift flour, salt, baking powder, baking soda, cinnamon, and nutmeg together.
*Beat eggs, apple sauce, vanilla, and sugars together in a bowl. Add sifted ingredients to the mixture, and beat well. Stir in zucchini.
*Divide batter equally between pans. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove from pan and completely cool.
*Wrap in parchment paper and then aluminum foil. Place in gallon freezer bag and label with contents and date.
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