Super Moist Zucchini Bread

Doesn’t it seem like everyone and their brother has a recipe for Zucchini bread? Well this zucchini bread recipe is super moist because it’s packed with zucchini, carrots, applesauce and raisins. I like to add thin layer of cream cheese when I slice my zucchini bread. How about you? Do you go plain Jane or lather it up too?

Ingredients

3 large eggs
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 applesauce
2 cups grated zucchini
1/2 cup grated carrots
1 teaspoon vanilla
3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup seedless raisins {optional}
1/2 cup chopped walnuts {optional}

 Directions

Preheat oven to 350 degrees.

Grease 2 loaf pans or a 4-loaf mini pan like the one above. In a large bowl combine the eggs, sugar, oil and applesauce until nice and smooth. Add in the zucchini, carrots and vanilla and stir until well mixed.

Add the flour, cinnamon, salt, baking powder, baking soda, and walnuts stirring  until just combined.

Pour zucchini bread batter into pans. Bake 50 to 60 minutes for regular sized loaves or 30 – 35 minutes for mini loaves or until a toothpick inserted in the center of each loaf comes out clean.

Cool loaves 5 minutes in the pans, then turn out onto a rack and cool completely.

Eat right away or wrap and toss in the freezer for an easy breakfast on another day.