Zucchini bread with applesauce is soft, tasty, and a healthier take on the classic. Applesauce adds sweetness and moisture, so you need less oil. Mixed with shredded zucchini, it makes a light, tender loaf. This mix improves both flavor and texture, making it a great choice when you want something simple and better for you.
Ingredients and How to Make Zucchini Bread with Applesauce
Key Ingredients That Keep It Simple and Delicious
This recipe sticks to pantry basics and a few garden-fresh staples. You’ll need:
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1¾ cups white sugar
- 1 cup applesauce
- 1 cup vegetable oil (or reduce to ½ cup for lighter version)
- 3 large eggs
- 1 cup shredded zucchini (don’t peel)
- 3 tsp vanilla extract
- 1 cup chopped pecans (optional)
Together, the applesauce and zucchini create a naturally moist base, so there’s no need for butter. If you’re already a fan of quick and light recipes like our 3-ingredient banana oat pancakes or easy air fryer apples, this one’s right up your alley.
Step-by-Step Instructions for Perfect Results
- Preheat the oven to 350°F (175°C). Grease two 8×4 loaf pans.
- In a large bowl, whisk flour, cinnamon, salt, baking soda, and baking powder.
- In a separate bowl, beat sugar, oil, and eggs until smooth. Stir in applesauce, zucchini, and vanilla.
- Combine wet and dry ingredients until just mixed. Fold in chopped pecans if using.
- Divide batter evenly between pans and smooth the tops.
- Bake for 55–60 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack.
This method is as straightforward as our no-yeast flatbread recipe, perfect for beginner bakers. If you’ve ever tried our honey mustard chicken thighs, you know we keep it easy and flavorful.
Customizing Zucchini Bread with Applesauce
Add-Ins and Substitutions to Make It Yours
This zucchini bread with applesauce is incredibly flexible. Want to go nut-free? Skip the pecans. Craving a dessert-like version? Stir in a cup of chocolate chips or chopped dates. For a heartier, whole-grain option, swap half the all-purpose flour for whole wheat flour. You can also reduce the sugar to 1¼ cups if you prefer a lightly sweetened loaf.
Gluten-free? Substitute a 1:1 gluten-free baking blend and add ½ teaspoon xanthan gum if it’s not already included. You could also try oat flour for a soft, dense loaf similar to our 3-ingredient baked oats. To make it vegan, replace the eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
Tips for Best Texture and Storage
To get that perfect crumb, don’t overmix your batter. Stir just until no dry flour remains. Also, do squeeze out the excess moisture from your zucchini using a clean towel; this prevents soggy bread.
After baking, let the loaves cool completely before slicing. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze slices individually, just like we recommend for our freezer-friendly burritos.
These tips help you avoid dense or gummy loaves and make the most of your ingredients.
Frequently Asked Questions
Can you use applesauce in zucchini bread?
Absolutely. Applesauce works as both a flavor enhancer and fat substitute. It keeps the bread tender and moist without needing extra oil or butter. Many bakers use it to reduce calories and saturated fat without compromising taste.
Can you use applesauce instead of butter in banana bread?
Yes, and the same rule applies to zucchini bread. Replace butter with applesauce at a 1:1 ratio. If you want the best of both worlds, use half butter and half applesauce to retain richness and structure with fewer calories.
What can I add to zucchini bread?
You can add chopped nuts, chocolate chips, raisins, dried cranberries, or even a swirl of peanut butter. If you want more texture, shredded carrots or coconut work well too. Feel free to get creative, like we do in our simple carrot muffins or apple cinnamon baked oats.
Should you squeeze water out of zucchini for bread?
Yes—this step is crucial. Zucchini holds a lot of moisture, and if you skip this step, your bread may turn out soggy or undercooked. Use a cheesecloth or clean kitchen towel to wring out the excess liquid before adding it to the batter.
Conclusion
This is one of those easy, feel-good recipes that’s simple and satisfying. It’s soft, full of cinnamon flavor, and easy to change up. You can make it without nuts, gluten, or eggs if needed. Whether it’s for breakfast, a snack, or a light treat, it works every time. Got extra zucchini and applesauce? Skip the store sweets and bake this instead.