Andys Jalapeno Zucchini Bread Recipe

Andys Jalapeno Zucchini Bread Recipe

  • 3 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon powdered jalapeno pepper
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 2 fresh jalapeno peppers, chopped with seeds
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5x3-inch loaf pans.
  2. Whisk flour, white sugar, brown sugar, cinnamon, salt, baking soda, baking powder, and powdered jalapeno pepper together in a bowl. Add vegetable oil, applesauce, and eggs to flour mixture; beat until until batter is smooth. Fold zucchini and fresh jalapenos into batter. Pour batter into prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Transfer to a wire rack to cool.
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