Description
This healthy zucchini bread with applesauce is a soft, moist, quick bread naturally sweetened with warm cinnamon and fresh zucchini in every bite. Using applesauce as a partial oil substitute keeps the bread tender and healthier, making it a perfect choice for breakfast, snacking, or a light dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup or honey
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups grated zucchini, lightly squeezed
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the eggs, unsweetened applesauce, maple syrup or honey, vegetable or coconut oil, and vanilla extract thoroughly to form a smooth mixture.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients and gently stir with a spatula or spoon until just combined, being careful not to overmix to keep the bread tender.
- Fold in Zucchini and Nuts: Carefully fold in the grated zucchini and optional chopped walnuts or pecans until evenly distributed throughout the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, indicating the bread is cooked through.
- Cool: Allow the bread to cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Lightly squeeze excess moisture from the grated zucchini but avoid wringing it entirely to maintain moisture balance.
- For enhanced flavor, consider adding an extra 1/2 teaspoon of vanilla extract or a bit of lemon zest to the batter.
- Chocolate chips can be mixed in for a sweeter variation of the bread.
- Store the zucchini bread covered at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
- The bread freezes well and can be stored in the freezer for up to 3 months wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
