zucchini applesauce bread recipe

Written ByJenny Smyth Posted on
zucchini applesauce bread recipe
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The Best zucchini applesauce bread recipe

I’m so excited to share with you my favorite zucchini applesauce bread recipe. This moist and flavorful bread is perfect for any occasion, whether you’re looking for a healthy breakfast option or a delicious snack for your kids.

I’ve been making this recipe for years, and it’s always a hit with my family. The addition of zucchini and applesauce not only adds moisture but also provides a boost of nutrients.

Plus, the aroma of freshly baked bread wafting from the oven is just the best. I love that this recipe is easy to make and requires minimal ingredients, making it perfect for busy weeknights or weekend brunches.

My kids can’t get enough of it, and I’m sure yours will love it too. One of the things I appreciate most about this recipe is how versatile it is.

You can slice it up for sandwiches or toast, or use it as a base for cinnamon rolls or French toast. The possibilities are endless!

As a busy mom, I appreciate recipes that are not only delicious but also easy to prepare and require minimal cleanup. This zucchini applesauce bread recipe checks all those boxes and more.

Zucchini Applesauce Bread

Zucchini Applesauce Bread

4.7 from 1855 votes

A moist and tender quick bread that combines shredded zucchini with unsweetened applesauce for natural sweetness. This easy one-bowl recipe makes a perfect breakfast or snack, and it freezes well for later.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 210 kcal

🥘Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Wet Ingredients

1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Optional Add-Ins

1/2 cup chopped walnuts or pecans
1/4 cup raisins or dried cranberries

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until evenly combined.
4Set the dry mixture aside.
5Shred the zucchini using a box grater or food processor.
6Place the shreds in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible—you should have about 1 cup of squeezed zucchini.
7In a large bowl, whisk together the applesauce, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
8Stir in the squeezed zucchini.
9Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until just combined—do not overmix.
10If using nuts or dried fruit, fold them in at this point.
11Scrape the batter into the prepared loaf pan and spread it evenly.
12Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
13Let the bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
14Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

🔧Equipment

9×5-inch loaf pan
Mixing bowls (1 large, 1 medium)
Whisk
Rubber spatula
Box grater or food processor with grating disc
Clean kitchen towel or paper towels
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 210 kcal🧈Total Fat: 9g💛Saturated Fat: 1.5g❤️Cholesterol: 35mg🧂Sodium: 280mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 4g

📝Notes

For a lighter version, substitute half the oil with additional applesauce. Squeezing the zucchini well is essential to avoid a soggy loaf. The bread is even better the next day as flavors meld.

Watch Video Of How Zucchini Applesauce Bread Works

This zucchini applesauce bread recipe is always a good idea for any occasion. It’s perfect for family gatherings, potlucks, or even just a quick breakfast on-the-go.

The best part? It’s incredibly easy to make and requires minimal ingredients.

Simply mix everything together, pour into a loaf pan, and bake until golden brown. You’ll be rewarded with a deliciously moist and flavorful loaf that’s sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Zucchini Applesauce Bread

1.

Q: Can I substitute the applesauce with another ingredient?
A: While applesauce adds moisture and flavor to the bread, you can substitute it with mashed bananas or pureed pumpkin if you prefer. Just keep in mind that the flavor profile will change slightly.

2.

Q: How do I know if my zucchini is ripe?
A: Choose a zucchini that’s heavy for its size and has a dark green color. Avoid any with soft spots or bruises.

3.

Q: Can I make this recipe gluten-free?
A: Yes, simply replace the all-purpose flour with a gluten-free flour blend and proceed with the rest of the recipe as instructed.

4.

Q: Why does this recipe call for both baking powder and baking soda?
A: The baking powder helps the bread rise, while the baking soda helps control the pH level in the dough, resulting in a better texture.

5.

Q: Can I freeze this bread for later use?
A: Yes, wrap the cooled bread tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 2 months. When you’re ready to serve, simply thaw at room temperature or reheat in the oven.

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