Make one 8” x 4” loaf
The amazing zucchini loaf is not only delicious but oil-free. You would never know there is no oil as it is so moist. If you love the warming spices of cinnamon and clove and pumpkin spice then you will love this loaf and you can enjoy a dose of healthy zucchini in every slice. This is so beautiful to top with walnuts that crowd the surface. It will not only impress but leave a flavor bomb on anyone’s palate!
Line or spray an 8 x 4” loaf pan with parchment paper or oil spray. I do both.
Shred the zucchini & put it in a nut milk bag or cheese cloth & drain. Set aside (does not need to be peeled)
Using a stand mixer or in a bowl by hand add sugar, applesauce, vanilla & yogurt & mix on speed 2 to combine well.
Now add all dry ingredients to the stand mixer & mix till everything is combined but no more. If mixing by hand, add dry ingredients to a bowl then combine the dry and the wet & stir to well combined. Whatever method you choose be sure not to over mix!
Add drained shredded zucchini to mixer & finally add the walnuts & mix only briefly just to combine. If mixing by hand fold both in till combined.
Pour into loaf pan & top with walnuts if desired.
Bake 350 for 75 minutes. Test with a knife as it should come out clean when done. If not continue cooking 10 more minutes at a time until the knife comes out clean. When I make a double-size loaf I cook for 1 hour and 30 minutes!