Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
24
Yield:
2 (9×5-inch) loaf pans
Ingredients
Directions
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9×5-inch loaf pans.
Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell
Whisk flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot together in a bowl until evenly blended; set aside.
Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell
Whisk applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth. Fold in flour mixture and shredded zucchini until moistened.
Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell
Divide batter between the prepared loaf pans.
Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool briefly in the pans before removing to cool completely on a wire rack.
Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell
Nutrition Facts (per serving)
200
Calories
8g
Fat
32g
Carbs
2g
Protein
