Andy's Jalapeño Zucchini Bread

Andy's Jalapeño Zucchini Bread

Give your zucchini bread just the right amount of spicy kick with this recipe for jalapeño zucchini bread made with a combination of applesauce and oil.

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
269 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5x3-inch loaf pans.
Step 2
Whisk together flour, sugars, cinnamon, salt, baking soda, baking powder, and powdered jalapeño pepper in a large bowl until well combined. Add eggs, oil, applesauce, and vanilla to flour mixture; beat until batter is smooth. Fold in zucchini and fresh jalapeños until incorporated. Pour batter into the prepared loaf pans.
Step 3
Bake in the preheated oven until a toothpick inserted into the centers of bread comes out clean, about 1 hour. Transfer to a wire rack to cool completely.

Ingredients

  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 2 fresh jalapeno peppers, chopped with seeds
  • 0.5 cup vegetable oil
  • 0.25 teaspoon baking powder
  • 0.5 cup applesauce
  • 3.5 teaspoons ground cinnamon
  • 0.25 teaspoon powdered jalapeno pepper

Categories

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