Andy’s Jalapeño Zucchini Bread

Ingredients

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

Steps

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