Zucchini bread is a classic quick bread that’s moist, tender, and a great way to use up extra summer squash. By adding applesauce and Greek yogurt, you can make this beloved treat even healthier and extra soft—without sacrificing flavor or texture. Applesauce brings natural sweetness and moisture while Greek yogurt adds protein and a slight tang, all while reducing the need for extra oil or butter. This recipe is perfect for beginners and experienced bakers alike, and delivers a delicious, lighter loaf that’s great for breakfast, snacks, or even dessert.
What You’ll Need
- 2 cups grated zucchini (about 2 medium zucchini)
- 1/2 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt (whole or 2% for best results)
- 2 large eggs
- 2/3 cup granulated sugar (or brown sugar for deeper flavor)
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips or raisins (optional)
- 9×5-inch loaf pan
- Parchment paper or nonstick spray
- Mixing bowls, whisk, and spatula
- Grater or food processor for zucchini
- Wire rack for cooling
Step-by-Step
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well with nonstick spray to prevent sticking.
- Grate the Zucchini: Wash and dry the zucchini. Grate it using a box grater or the shredding attachment of a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent soggy bread.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar, applesauce, Greek yogurt, oil, and vanilla until smooth and well combined.
- Add Zucchini: Gently fold the squeezed, grated zucchini into the wet mixture until evenly distributed.
- Combine Dry Ingredients: In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- Combine Wet and Dry: Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.
- Add Mix-ins: Gently fold in nuts, chocolate chips, or raisins if desired.
- Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place the pan in the center of the oven and bake for 50–60 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool: Remove the bread from the oven. Let it cool in the pan for 10–15 minutes, then use the parchment to lift it out (or loosen with a knife) and transfer to a wire rack to cool completely before slicing.
- Serve and Store: Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.
Common Mistakes
- Not Squeezing Zucchini: Leaving too much moisture in the grated zucchini can make the bread soggy or cause it not to bake through. Always squeeze well.
- Overmixing Batter: Overmixing after adding the flour can result in tough, dense bread. Stir just until the flour disappears.
- Using Cold Ingredients: Cold eggs, yogurt, or applesauce can cause the batter to mix unevenly. Let them come to room temperature first for best results.
- Incorrect Pan Size: Using a smaller pan can cause overflow, while a larger pan can lead to a flatter loaf. Stick to a 9×5-inch pan.
- Underbaking or Overbaking: Not checking doneness can lead to raw centers or dry edges. Test with a toothpick at the recommended time.
- Skipping Parchment or Grease: Forgetting to line or grease the pan can make it difficult to remove the loaf without breaking.
Tips
- Customize Your Mix-Ins: Add your favorite nuts, dried fruit, or chocolate chips. For a healthier touch, try sunflower seeds or pumpkin seeds.
- Make Muffins: This batter works well for muffins—just divide into a lined muffin tin and bake at 350°F for 18–22 minutes.
- Use Whole Wheat Flour: For a heartier loaf, substitute up to half of the all-purpose flour with whole wheat.
- Spice it Up: Add a pinch of cloves or ginger for extra warmth and flavor.
- Sweeten Naturally: You can reduce the sugar slightly if your applesauce is sweetened or if you prefer a less sweet loaf.
- Serve Warm: Slightly warm slices in the microwave or toaster for an irresistible treat, especially with a little butter or nut butter.
- Double the Batch: This bread freezes beautifully. Make two loaves—one for now, one for later.
Troubleshooting
- Bread is too dense or heavy: Most likely caused by overmixing or using too much flour. Always spoon the flour into your measuring cup and level off, rather than scooping directly from the bag. Mix the batter gently and only until combined.
- Bread is soggy or underbaked in the center: This usually happens if the zucchini wasn’t drained well, or if the bread needs more baking time. Be sure to squeeze the zucchini thoroughly and check for doneness at the center with a toothpick. If the top is browning too quickly but the center isn’t done, tent the loaf loosely with foil and continue baking.
- Bread sticks to the pan: Lining with parchment and greasing the pan well helps prevent sticking. If you forgot, run a thin knife around the edges and let the bread cool longer before trying to remove it.
- Bread sinks in the middle: Too much moisture, underbaking, or opening the oven door too often can cause sinking. Always use the middle rack and avoid peeking until close to the end of baking.
- Bread is dry: Overbaking or not enough moisture from the zucchini, applesauce, or yogurt can lead to dryness. Use fresh zucchini and don’t overbake. If your bread always turns out dry, try adding an extra tablespoon of applesauce or yogurt next time.
Frequently Asked Questions
- Can I use frozen zucchini?
- Yes, thaw the grated zucchini and squeeze out all excess moisture before using. The texture may be a bit softer, but it works well in quick breads.
- What type of Greek yogurt should I use?
- Plain, unsweetened Greek yogurt is best. Whole milk or 2% gives a richer texture, but nonfat works if you prefer a lighter loaf.
- Can I make this bread gluten-free?
- Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Results may vary slightly, so check for doneness as baking times can shift.
- How do I store zucchini bread?
- Let it cool completely, then wrap tightly in plastic or foil. Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Can I reduce the sugar?
- Yes, you can cut the sugar to 1/2 cup or even slightly less, especially if your applesauce is sweetened. The bread will be less sweet but still moist.
- Why did my bread come out gummy?
- Gummy bread is usually due to excess moisture, underbaking, or not squeezing the zucchini well enough. Always squeeze the zucchini thoroughly and bake until a toothpick comes out clean.
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Easy Zucchini Bread with Applesauce and Greek Yogurt Recipe