Easy Zucchini Bread with Applesauce Recipe
This Easy Zucchini Bread with Applesauce is a moist and flavorful quick bread that combines the subtle sweetness of applesauce with the fresh taste of shredded zucchini. Perfect for a healthy snack or breakfast, this recipe uses simple ingredients and requires minimal prep time. The addition of cinnamon adds a warm spice note, making it a delicious treat that’s both comforting and nutritious.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 6 tablespoons butter (melted)
- ¾ cup light brown sugar (lightly packed)
- 1 large egg
- ½ cup applesauce
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Produce
- 1 cup shredded zucchini (1 to 2 medium zucchinis)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and grease an 8x4-inch loaf pan with nonstick baking spray to ensure the bread doesn’t stick.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and light brown sugar until well combined and smooth.
- Add Egg, Applesauce, and Vanilla: To the butter-sugar mixture, add the egg, applesauce, and pure vanilla extract. Whisk everything together until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and kosher salt. This helps evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix gently just until no large flour lumps remain. Be careful not to overmix, as this can make the bread dense.
- Drain and Add Zucchini: Wrap the shredded zucchini in paper towels or a lint-free dish towel and squeeze out any excess moisture. Fold the drained zucchini into the batter until evenly combined.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and prevents breaking.
Notes
- Do not overmix the batter once the dry ingredients are added to avoid a tough texture.
- Removing excess moisture from zucchini is important to prevent a soggy bread.
- You can substitute half the applesauce with mashed banana for a different flavor.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.