CookGo
recipe image

Andy's Jalapeño Zucchini Bread

Cost $8, save $5

Source: Recommended by CookGo

  • 60 Min
  • 16 Servings
  • $8

INGREDIENTS

  • Dry Ingredients

    • 3 cups all-purpose flour
    • 1 cup white sugar
    • 1 cup brown sugar
    • 🧂 3 ½ teaspoons ground cinnamon
    • 🧂 1 teaspoon salt
    • 🧂 1 teaspoon baking soda
    • 🧂 ¼ teaspoon baking powder
    • ¼ teaspoon powdered jalapeño pepper

  • Wet Ingredients

    • 🥚 3 large eggs
    • ½ cup vegetable oil
    • ½ cup applesauce
    • 2 teaspoons vanilla extract
    • 2 cups shredded zucchini

STEPS

1

Preheat the oven to 350°F (175°C). Grease two 9x5x3-inch loaf pans.

2

In a large bowl, whisk together the dry ingredients: flour, sugars, cinnamon, salt, baking soda, baking powder, and powdered jalapeño pepper until well combined.

3

Add eggs, vegetable oil, applesauce, and vanilla extract to the dry mixture. Beat until the batter is smooth.

4

Fold in the shredded zucchini and mix until fully incorporated.

5

Pour the batter evenly into the greased loaf pans.

6

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.

7

Transfer to a wire rack and allow the bread to cool completely before serving.

NUTRIENTS

Per 1 serving

🔥

269

Calories

  • 4g
    Protein
  • 46g
    Carbs
  • 8g
    Fats

💡 Tips

Adding fresh jalapeños instead of powdered jalapeño pepper can enhance the flavor and heat of the bread.Walnuts or raisins can be folded into the batter for added texture and sweetness.Store the cooled bread in an airtight container for up to 3 days or freeze for longer storage.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.