Can I substitute applesauce for oil in baking recipes? What is the correct ratio?

The recipes best suited for substituting applesauce in place of oil are recipes for quick breads, muffins, and other moist, cake-like baked goods. These products -- unlike cookies, which require the addition of butter for flavor and texture -- can effectively be made using applesauce without much sacrifice in taste.

If this is your first time making a low-fat version of a baking recipe, you may want to substitute only half the amount of oil with applesauce. Otherwise, substituting all of the oil with applesauce using a 1-to-1 ratio is perfectly acceptable.

When adding the liquid ingredients to the dry ingredients, do not over mix, as reduced-fat recipes have more of a tendency to become tough when baked. Baked goods made with applesauce may be slightly moister and denser than original oil-based recipes, but remember to bake until just done (when a toothpick inserted near the center of the product comes out clean). Dry, over-baked goods are never appetizing.