Zucchini Applesauce Bread

By • September 14, 2009 • 12 Comments

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Author Notes: This recipe highlights one of the great methods my mom taught me: substitute applesauce for oil. It doesn't work with every single recipe, but it works beautifully with this bread. I think the use of applesauce makes this more flavorful and, of course, much healthier. I make this bread at least once a week when fresh zucchini is available. It's a dish that resonates with adults and children alike. In fact, this was one of the first solid foods I fed my daughter. Note*: I edited the amount oil in this recipe based on feedback from a Food52 user. I agreed with her assessment and now use less and don't split the batter up between two pans.KelseyTheNaptimeChef

Makes 1 9x5 loaf

  • 2 cups All-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 3 1/2 teaspoons cinnamon
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup regular applesauce (NOT sugar-free or low-fat)
  • 1 1/2 cups sugar
  • 2 cups freshly grated zucchini
  • 1 teaspoon good vanilla extract
  1. Preheat oven to 350. Grease one 9x5 loaf pan and set aside.
  2. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
  3. In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
  4. Carefully pour flour mixture into egg mixture, stirring until completely combined.
  5. Pour entire mixture into loaf pan. Bake 50-55 minutes, or until middle is set and a cake tester comes out clean.
Jump to Comments (12)

Tags: baking, bread, dairy-free, freezes well, Healthy, kid-friendly, seasonal, Summer, travels well, Vegetarian

Comments (12) Questions (1)

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17 days ago Kelsey Figone

I made this recipe tonight (in a midnight baking destressathon) for the second time. The first time I followed the recipe ingredients exactly, although I baked it as muffins rather than a loaf. My roommie and her mother devoured them all within a few days (despite the mother being "gluten-free"). This second time, I made them as muffins again, but added a grated carrot, reduced the sugar, and substituted half of the AP flour for quinoa flour. I also added a sprinkling of cardamom, mostly because it's my favorite spice. We'll see how long it takes to finish this second batch.

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about 2 years ago shortnsweet

have a loaf of this in the oven now-it smells divine, but each time i check it i've had to scoop the overflow off the bottom of my oven. any idea what i might have done wrong?

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about 2 years ago Crunchymamaof4

Mmmmm... I added 1/2 cup shredded carrot and reduced sugar :) My boys LOVED it!!

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about 3 years ago lauraaford

I just made a double batch of the bread and I used 3 cups of shredded zucchini and 1 cup shredded kale and it came out amazing! I also added a dash of nutmeg to the mix and it tastes great!

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over 3 years ago dietitian-nutritionist

I would like to replace part of the 1 1/2 cups of sugar with another ingredient, and since applesauce is already replacing part of the oil, what do you suggest?

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over 3 years ago AEC

So good! I used natural (sugar-free) applesauce because that was on hand. Also shredded (rather than grated) half of the zucchini to add a little texture. Love all the cinnamon in this. I did have to increase the baking time, but that may just be my unpredictable oven.

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about 4 years ago mommy of twins

I made a few tweeks to this recipe and it came out great. I substituted whole wheat flour and used organic cane sugar. My twins refuse to eat anything green so I am hoping this bread will do the trick! I'll let you know.

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over 4 years ago maclover

I made this recipe again recently with a few adjustments, and it turned out well. I added 1 tsp vanilla (since it doesn't specify in the ingredients) and 1/4 cup vegetable oil instead of 1/2 cup. I baked the whole batter in a single 9x5 loaf pan for 55-60 minutes. Wrapping the loaf in foil after cooling helps soften crunchy outer edges from defunct ovens like mine.

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over 4 years ago KelseyTheNaptimeChef

I am so glad to hear this. I can see how reducing the oil would work since it is such a moist bread and you made one large loaf. Wrapping the loaf in foil when necessary is a great tip too - we are all at the mercy of our ovens!

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about 5 years ago maclover

Steps 2 and 3 are identical. Are there important details for the real step 3?

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about 5 years ago KelseyTheNaptimeChef

Hi! Thanks for letting me know, that is strange that is was duplicated. I've edited the recipe and it should be all set!

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about 5 years ago KelseyTheNaptimeChef

Hi! Thanks for letting me know, that is strange that is was duplicated. I've edited the recipe and it should be all set!