This no oil zucchini bread recipe delivers all the moistness and flavor you expect from classic zucchini bread, but without added oils or butter. Instead, it relies on natural moisture from zucchini and applesauce for a healthier twist that’s still soft, tender, and satisfying. It’s perfect for breakfast, snacks, or even dessert and is a great way to use up an abundance of fresh summer zucchini.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup (120g) unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 2 cups (packed, about 240g) grated zucchini (do not drain or squeeze dry)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a medium bowl, beat the eggs. Add the applesauce and vanilla extract, whisking until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in the grated zucchini. The batter will become looser as you mix, thanks to the moisture in the zucchini.
- If using, fold in the chopped nuts and/or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Remove from the oven and let the bread cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Substitute applesauce: If you don’t have applesauce, mashed ripe banana or plain Greek yogurt can be used in equal measure. Both add moisture and a subtle flavor twist.
- Don’t squeeze the zucchini: For a moist loaf, use the zucchini as is after grating. The natural juice is key for texture since there’s no oil.
- Whole wheat option: You can swap up to half the all-purpose flour for whole wheat flour. The bread will be slightly denser and nuttier.
- Mix-ins: Nuts, seeds, dried cranberries, or chocolate chips can be added for texture and flavor. For a lower-sugar version, reduce chocolate chips or skip them entirely.
Serving Suggestions
- Enjoy slices warm or at room temperature, plain or with a light spread of nut butter or cream cheese.
- Pair with coffee or tea for a satisfying breakfast or afternoon snack.
- Turn it into a dessert by serving with a dusting of powdered sugar or a dollop of Greek yogurt and fresh berries.
- Cube leftovers and toast them for a crunchy addition to yogurt parfaits.
Variations
- Gluten-Free: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Check that your baking powder and other mix-ins are certified gluten-free.
- Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) and ensure chocolate chips are dairy-free.
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and swap 2 teaspoons of the vanilla extract for lemon juice for a bright, citrusy twist.
- Spiced: Increase cinnamon to 2 teaspoons and add 1/4 teaspoon ground ginger for a more pronounced spice flavor.
- Lower Sugar: Reduce sugar to 3/4 cup, especially if adding sweet mix-ins like chocolate chips or using extra ripe bananas.
Storage and Reheating
Room Temperature: Store cooled zucchini bread in an airtight container or wrapped tightly in foil for up to 3 days. It stays moist thanks to the zucchini and applesauce.
Refrigerator: For longer storage (up to 1 week), refrigerate the bread in a sealed container. Bring to room temperature or gently warm in the microwave (10–15 seconds per slice) before enjoying for best texture.
Freezer: Zucchini bread freezes well. Wrap the whole loaf or individual slices tightly in plastic wrap and then foil, or place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat, microwave a slice for 15–20 seconds.
Frequently Asked Questions
- Can I use yellow squash instead of zucchini?
- Yes, yellow summer squash works just as well as zucchini in this recipe. The flavor and moisture content are similar, so substitute in equal amounts. The bread may have a slightly lighter color but will taste nearly identical.
- Does no oil zucchini bread taste dry?
- No, this bread is surprisingly moist! The grated zucchini and applesauce work together to provide plenty of natural moisture, so you won’t miss the oil. Just make sure not to overbake, as that’s the most common cause of dryness.
- Should I peel the zucchini before grating?
- There’s no need to peel zucchini for this recipe. The skin is thin, contains nutrients, and adds a nice speckled appearance to the bread. Just wash and trim the ends before grating.
- What’s the best way to grate zucchini?
- A standard box grater works perfectly for grating zucchini. Use the medium or large holes for best texture. You can also use a food processor with a shredding disc for large batches. Avoid pureeing, as that can make the bread gummy.
- Can I make muffins with this batter?
- Absolutely. Simply divide the batter among greased or lined muffin tins (about 2/3 full). Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Muffins will be slightly more delicate, so let them cool a few minutes before removing from the pan.
- Why did my zucchini bread sink in the middle?
- This can happen if the bread is underbaked, if there is too much moisture (not enough flour), or if the oven door is opened too early. Check your oven temperature with an oven thermometer, measure ingredients accurately, and avoid opening the oven until the last 5–10 minutes of baking time.
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