Easy Applesauce Zucchini Bread Recipe

Introduction

Easy Applesauce Zucchini Bread is a moist, flavorful treat that combines the freshness of zucchini with the natural sweetness of applesauce. Perfect for a cozy snack or breakfast, this bread is simple to make and deliciously satisfying.

Ingredients

• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups grated zucchini (about 2 medium zucchinis)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a medium bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth.
3. Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Step 4: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to prevent gummy texture.
5. Step 5: Squeeze excess moisture from the grated zucchini using paper towels, then fold it into the batter.
6. Step 6: Pour the batter into a greased loaf pan (about 9.25″ x 5.25″).
7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Make sure the zucchini is finely grated to avoid large chunks in your bread.
• Don’t overmix the batter when combining wet and dry ingredients to keep your bread tender.
• If using a smaller loaf pan, fill it only three-quarters full and bake any extra batter as muffins at 350°F for about 20 minutes.
• Add chopped nuts or raisins for extra texture and flavor.
• Substitute vegetable oil with melted coconut oil for a slight coconut aroma.

Storage

Store the zucchini bread tightly wrapped at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to one week. To reheat, warm slices briefly in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, but be sure to thaw and thoroughly squeeze out all excess moisture before adding it to the batter to avoid soggy bread.

Can I make this zucchini bread vegan?

To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil. Also, ensure your sugars are vegan-friendly.

Easy Applesauce Zucchini Bread Recipe

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★★★★★

4.7 from 73 reviews

This Easy Applesauce Zucchini Bread is a moist, flavorful loaf combining the sweetness of applesauce and the freshness of grated zucchini. Perfect for a quick breakfast or snack, it’s filled with warm cinnamon spice and a tender crumb, and uses simple pantry ingredients for a wholesome homemade treat.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Dry Ingredients

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

Produce

• 2 cups grated zucchini (about 2 medium zucchinis)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the bread.
2. Mix Wet Ingredients: In a medium-sized mixing bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, unsweetened applesauce, and vanilla extract until well combined and smooth.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening and spices.
4. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients bowl until just combined, being careful not to overmix the batter to avoid a gummy texture.
5. Prepare Zucchini: Squeeze the grated zucchini with paper towels to remove excess moisture and blot thoroughly to ensure the bread doesn’t become soggy.
6. Fold in Zucchini: Carefully fold the prepared zucchini into the batter until evenly distributed.
7. Pour into Pan: Grease a 9.25″ x 5.25″ loaf pan and pour the batter into it, smoothing the top with a spatula.
8. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.

Notes

• Be sure the zucchini is finely grated to avoid large chunks in the bread, ensuring a consistent texture.
• Do not overmix the batter when folding in the wet ingredients and zucchini to prevent a gummy loaf.
• I use a 9.25″ x 5.25″ loaf pan; if using a pan significantly smaller, fill it only 3/4 full and consider baking the extra batter as muffins, which will take about 20 minutes to bake.

Keywords: zucchini bread, applesauce bread, easy zucchini bread, cinnamon zucchini bread, quick bread, moist bread, homemade zucchini bread