Zucchini bread is a classic quick bread that’s loved for its moist crumb, mild sweetness, and sneaky dose of veggies. This version swaps out much of the oil for applesauce, resulting in a lighter, kid-friendly loaf that’s still incredibly flavorful. It’s perfect for breakfast, snack time, or even a lunchbox treat, and it’s a great way to use up summer’s bounty of zucchini.
Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup unsweetened applesauce (120g)
- 1/4 cup vegetable oil (60ml)
- 2/3 cup granulated sugar (135g)
- 1/4 cup light brown sugar, packed (50g)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups grated zucchini, squeezed dry (about 1 medium zucchini, 180g)
- 1/2 cup mini chocolate chips or raisins (optional)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk the eggs until lightly beaten. Add the applesauce, oil, granulated sugar, brown sugar, and vanilla extract. Whisk until fully combined and smooth.
- Prepare zucchini: Grate the zucchini on the coarse side of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towel and squeeze out as much excess moisture as possible. This prevents soggy bread.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Do not overmix; a few small streaks of flour are okay.
- Fold in zucchini: Gently fold in the grated, squeezed zucchini and optional chocolate chips or raisins, if using. Mix just until evenly distributed.
- Fill the pan: Spread the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes.
- Cool: Remove bread from the oven and set the pan on a wire rack. Cool in the pan for 10–15 minutes, then carefully lift out and cool completely on the rack before slicing.
Tips
- Substitutions: Whole wheat flour can be swapped for half of the all-purpose flour for extra fiber. You can use coconut oil instead of vegetable oil for subtle flavor.
- Don’t skip squeezing the zucchini! Too much moisture will make the bread dense and gummy. Squeeze firmly for best results.
- Mix-ins: Mini chocolate chips, chopped walnuts, or dried cranberries are all delicious. For picky eaters, stick with plain or mini chocolate chips.
- Mini loaves or muffins: This recipe works beautifully as muffins (bake 18–22 minutes) or in mini loaf pans (check at 30–35 minutes).
Serving Suggestions
- Serve slices warm or at room temperature, plain or spread with a little butter or cream cheese.
- Pack individual slices in lunchboxes; they hold up well and stay moist.
- For a fun breakfast, serve with yogurt and fresh berries on the side.
- Make French toast with day-old zucchini bread for a special weekend treat.
Variations
- Dairy-free: This recipe is already dairy-free if you use dairy-free chocolate chips or omit them.
- Gluten-free: Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Check for doneness a few minutes early, as gluten-free loaves may bake faster.
- Spice it up: Add 1/2 teaspoon ground ginger or a pinch of cloves for extra warmth.
- Fruit twist: Fold in 1/2 cup grated apple or pear for extra sweetness and flavor.
- Lower sugar: Reduce the sugar by 1/4 cup if you prefer a less sweet bread, especially if adding chocolate chips.
Storage and Reheating
- Room temperature: Store cooled zucchini bread tightly wrapped or in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Bring to room temperature or warm slices briefly in the microwave (10–15 seconds) before serving.
- Freezer: Zucchini bread freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave slices straight from the freezer in 20-second bursts.
Frequently Asked Questions
- Can I make this zucchini bread without eggs?
Yes, you can substitute each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The bread will be slightly more dense but still moist and tasty. - Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin is thin and softens as it bakes. Plus, keeping the peel adds color and nutrients to the bread. - Why is my zucchini bread gummy or dense?
This usually happens if the zucchini wasn’t squeezed dry enough, or if the batter was overmixed. Be sure to squeeze out as much liquid as possible from the grated zucchini and mix the batter just until combined. - Can I double the recipe?
Absolutely. Simply double all ingredients and divide between two loaf pans. Baking time may vary slightly, so check both loaves for doneness with a toothpick. - How do I grate zucchini for bread?
Use the coarse side of a box grater or a food processor with a shredding blade. Grate the zucchini just before using so it doesn’t release too much moisture while sitting. - Is this bread sweet enough for dessert?
This zucchini bread is mildly sweet, perfect for breakfast or snack. If you’d like it more dessert-like, add an extra 1/4 cup sugar or a simple glaze on top.
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