Zucchini Applesauce Bread

By Kelsey Banfield
September 14, 2009
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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.Kelsey Banfield

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.

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