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Super Moist Zucchini Bread

Super Moist Zucchini Bread

This isn’t a political blog and I’m not going to get political. I will say though that I’m in a bit of shock still and don’t really feel like blogging or pretending to be my usually cheery self… but I promised you this recipe and also #25 of my 40 Before 40 list is to rededicate myself to the blog, so here I am. Dedicated, but still SMH. 

OK! I mentioned this bread in my recent review of Nocciolata hazelnut and cocoa spread, and it really is divine. A delicious way to make your kitchen smell amazing and your tummy happy. Especially with a chocolate spread on it. 

Put this on your menu and bake some up this weekend. You wont regret it, and if you’re feeling like I am, maybe it’ll cheer you up a little bit too.


Vegan Zucchini Bread
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  1. 3 cups shredded zucchini (2-3 medium)
  2. 1 2/3 cups sugar
  3. 2/3 cup apple sauce
  4. 2 teaspoons vanilla
  5. 4 Follow Your Heart eggs
  6. 3 cups AP flour
  7. 2 teaspoons baking soda
  8. 1 teaspoon salt
  9. 1 teaspoon cinnamon
  10. 1 teaspoon ground cloves
  11. 1/2 teaspoon baking powder
  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  2. In large bowl, stir zucchini, sugar, apple sauce, vanilla and eggs until well mixed. Stir in remaining ingredients.
  3. Divide batter evenly between 8-inch pans or pour into 9-inch pan. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  4. I recommend serving warm schmeared with something chocolatey!
Adapted from Betty Crocker
Adapted from Betty Crocker
That Was Vegan? http://www.thatwasvegan.com/

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{ 1 comment… add one }
  • Jennifer December 9, 2016, 12:58 pm

    I wouldn’t of thought to use that spread on zucchini bread but it seems like a brilliant idea!

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