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Zucchini Bread Breakfast

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Zucchini Bread Breakfast

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Course: Breakfast
Cuisine: American
Keyword: bread, dairy free, vegetarian, zucchini, Zucchini Bread
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 10 servings
Calories: 319kcal


  • 2 medium zucchini
  • 3/4 cup sugar, turbinado
  • 1/2 cup canola oil
  • 1/2 cup applesauce, unsweetened
  • 3 large egg
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cup flour, whole wheat
  • 1 cup flour, all-purpose


  • Preheat oven to 350 degrees; prepare bread pan with cooking spray or a small amount of butter.
  • Shred zucchini, (enough for 2 cups) set aside.
  • Mix sugar, oil, applesauce, eggs, and vanilla.
  • Add dry ingredients and zucchini to mixture.
  • Fill 1 loaf pan 3/4 of the way full. If there is extra, you can fill a muffin pan as well.  Bake for 45 minutes, or until center is cooked through.
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Calories: 319kcal | Carbohydrates: 45g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 388mg | Fiber: 4g | Sugar: 17g

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