Super-Moist Zucchini Bread
Courtesy of Mr. Food Test Kitchen 9 Servings • 75 Min. Cook Time| Ingredients |
|---|
| 1 c. sugar |
| 1/2 c. applesauce |
| 1/2 c. vegetable oil |
| 2 eggs |
| 2 tsp. vanilla extract |
| 2 1/2 c. all-purpose flour |
| 1 tsp. baking soda |
| 1/2 tsp. baking powder |
| 2 tsp. ground cinnamon |
| 1/2 tsp. salt |
| 2 c. shredded zucchini |
| 1 c. sweetened dried cranberries |
Directions:
1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
2. In a large bowl with an electric mixer on medium speed, beat sugar, applesauce, oil, eggs, and vanilla until well blended.
3. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Gradually add flour mixture to egg mixture and continue beating just until blended. With a spoon, stir in zucchini and dried cranberries. Pour into loaf pan.
4. Bake 75 to 80 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 20 minutes, then remove to a wire rack to cool completely.
Recipe and Image from the Mr. Food Test Kitchen
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