Zucchini bread is a classic way to turn an abundance of summer squash into a delicious, moist quick bread. Swapping applesauce for some or all of the oil not only lightens the loaf but also adds natural sweetness and keeps it tender. This recipe is perfect for breakfast, snacks, or a healthier dessert, and it comes together easily with everyday pantry ingredients.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchini, unpeeled)
- 1 3/4 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)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar (or coconut sugar)
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- 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.
- Prepare the zucchini: Wash and trim the ends off the zucchini. Grate using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture over the sink. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- Mix wet ingredients: In a large bowl, whisk the eggs, applesauce, oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly frothy.
- Combine wet and dry: Add the dry ingredients to the wet mixture and gently stir with a spatula or wooden spoon just until a few streaks of flour remain. Do not overmix.
- Add zucchini and mix-ins: Fold in the grated, squeezed zucchini, and if using, the nuts and raisins or chocolate chips. Stir until evenly distributed and no dry spots remain.
- Transfer to 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, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
- Cool: Remove from oven and let the bread cool in the pan for 10–15 minutes. Then lift it out and transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can swap whole wheat flour for up to half the all-purpose flour. For a dairy-free loaf, use coconut oil and dairy-free chocolate chips.
- Don’t skip squeezing the zucchini: Too much moisture will make the bread dense or gummy. Squeeze well, but don’t dry it out completely.
- Mix gently: Overmixing the batter can lead to tough bread. Stir just until the flour disappears.
- Check for doneness: All ovens are different. Start checking at 50 minutes, and use a toothpick or cake tester to check for moist crumbs (not raw batter).
Serving Suggestions
- Enjoy slices warm with a pat of butter or a drizzle of honey for breakfast or brunch.
- Serve with cream cheese or nut butter for a more filling snack.
- Pair with coffee or cold brew for a simple afternoon treat.
- For dessert, top with a scoop of vanilla ice cream or a dusting of powdered sugar.
Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
- Vegan: Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested 5 minutes) in place of eggs, and choose a plant-based oil.
- Extra fruit: Add 1/2 cup grated apple or carrot with the zucchini for more flavor and moisture.
- Spiced: Increase the cinnamon to 2 teaspoons, add a pinch of ground cloves, or stir in orange zest for a warming twist.
- Muffins: Divide batter among lined muffin tins and bake at 350°F for 20–24 minutes, or until a toothpick comes out clean.
Storage and Reheating
- Room temperature: Store cooled zucchini bread tightly wrapped or in an airtight container for up to 2 days.
- Refrigerator: For longer freshness, refrigerate for up to 5–6 days. Let come to room temperature or microwave individual slices for 10–15 seconds before serving.
- Freezer: Wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: To warm, microwave a slice for 10–20 seconds or toast lightly for a crisp edge.
Frequently Asked Questions
- Can I use only applesauce and omit all the oil?
Yes, you can replace the oil entirely with applesauce for an even lighter loaf. The bread will be slightly less rich and a bit denser, but still moist and flavorful. Using at least a small amount of oil (2–3 tablespoons) helps with texture and shelf life, but it’s not required. - Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin is thin and tender, and it adds color and nutrients to the bread. Just wash well before grating. - How do I keep zucchini bread from being soggy in the middle?
The most common cause is too much water in the zucchini. Be sure to squeeze out as much excess liquid as possible before adding to the batter, and measure the grated, squeezed zucchini. Also, check that your baking powder and soda are fresh, and bake until a toothpick comes out clean. - Can I reduce the sugar?
Yes, you can reduce the granulated sugar to 1/2 cup or even a bit less, especially if you add raisins or chocolate chips. The applesauce provides natural sweetness, but reducing sugar may make the bread less tender and more muffin-like in texture. - What’s the best way to grate zucchini for bread?
Use the large holes of a box grater for the best texture. A food processor with a shredding disc also works well, especially if you’re making multiple loaves. Avoid pre-packaged grated zucchini, as it’s often too dry and coarse for baking. - Why use both baking soda and baking powder?
This combination ensures the bread rises well and gets a nice dome. Baking soda reacts with the acidity in applesauce and brown sugar, while baking powder gives an extra lift for a lighter crumb.
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