Zucchini Applesauce Bread
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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 teaspoon baking soda
- 3/4 teaspoons 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 cup sugar
- 2 cups freshly grated zucchini
- 1 teaspoon good vanilla extract
- Preheat oven to 350. Grease one 9x5 loaf pan and set aside.
- Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
- In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
- Carefully pour flour mixture into egg mixture, stirring until completely combined.
- Pour entire mixture into loaf pan. Bake 50-55 minutes, or until middle is set and a cake tester comes out clean.
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
Tags: baking, bread, dairy-free, freezes well, Healthy, kid-friendly, seasonal, Summer, travels well, Vegetarian
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9 months 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?
11 months ago Crunchymamaof4
Mmmmm... I added 1/2 cup shredded carrot and reduced sugar :) My boys LOVED it!!
almost 2 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!
almost 2 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?
about 2 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.
almost 3 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.
over 3 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.
over 3 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!
over 3 years ago maclover
Steps 2 and 3 are identical. Are there important details for the real step 3?
over 3 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!
over 3 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!