Homemade Applesauce Zucchini Bread

Finding a way to use up all that garden zucchini while keeping your family happy can feel like an impossible task. Let’s be honest, most kids aren’t exactly lining up to eat their vegetables, and even adults can get tired of the same old zucchini recipes week after week.

That’s where this applesauce zucchini bread comes in. It’s moist, perfectly spiced, and sneaks in those veggies without anyone being the wiser. Plus, the applesauce keeps it light while adding just the right amount of natural sweetness, making it great for breakfast, snack time, or even dessert.

What Kind of Zucchini Should I Use?

For this bread, medium-sized zucchinis work best because they’re tender and have fewer seeds than the larger ones. If you can only find large zucchinis, that’s fine too, but you might want to scoop out some of the seeds before grating since they can add extra moisture. Green or yellow zucchini both work equally well in this recipe, so just grab whichever looks freshest at the store. The most important thing is to grate your zucchini and then blot it really well with paper towels or a clean kitchen towel to remove excess moisture – this keeps your bread from getting soggy and helps it bake up nice and fluffy.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Oil: Any neutral oil works here – vegetable, canola, or even melted coconut oil are all good choices. You can also replace half the oil with more applesauce for a lighter version, though the bread will be slightly less moist.
• Granulated sugar: You can use coconut sugar or light brown sugar instead, which will give the bread a slightly deeper flavor. The texture will be just about the same.
• All-purpose flour: Whole wheat flour can replace up to half of the all-purpose flour for a heartier bread. If you go this route, you might need to add a tablespoon or two of extra liquid since whole wheat absorbs more moisture.
• Apple pie spice: Don’t have apple pie spice? Mix together 1/4 teaspoon each of nutmeg, ginger, and a pinch of cloves to make your own blend.
• Zucchini: Yellow summer squash works just as well as zucchini. Make sure to grate and blot it dry the same way, or your bread might turn out too wet.
• Eggs: For each egg, you can use 1/4 cup additional applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Watch Out for These Mistakes While Baking

The biggest mistake people make with zucchini bread is skipping the step to squeeze out excess moisture from the grated zucchini, which can lead to a dense, gummy loaf that never fully cooks through – use a clean kitchen towel or paper towels to press out as much liquid as possible.

Overmixing the batter once you add the flour is another common error that results in tough, rubbery bread instead of a tender crumb, so stir just until the dry ingredients are incorporated and you no longer see streaks of flour.

Don’t open the oven door during the first 30 minutes of baking, as the sudden temperature drop can cause your bread to sink in the middle, and always use a toothpick or skewer to test doneness in the center since the edges may look done while the middle is still raw.

For extra insurance against soggy bread, you can even let the squeezed zucchini sit on paper towels for 10-15 minutes before adding it to your batter.

What to Serve With Applesauce Zucchini Bread?

This bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading on some softened butter or cream cheese, which adds a nice richness to the lightly spiced bread. It’s also great toasted the next day – just pop a slice in the toaster and top it with a drizzle of honey or a smear of almond butter. For a more filling breakfast, serve it alongside some scrambled eggs and fresh fruit like berries or sliced peaches.

Storage Instructions

Store: This bread stays moist for days thanks to the zucchini and applesauce. Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I actually think it tastes even better the next day once all the flavors have had time to meld together.

Freeze: Applesauce zucchini bread freezes really well, which makes it great for baking ahead. Wrap individual slices or the whole loaf tightly in plastic wrap, then again in foil or a freezer bag, and freeze for up to 3 months. It’s nice to have a slice ready to go for breakfast or a snack.

Thaw: Let frozen slices sit at room temperature for about 30 minutes, or thaw the whole loaf overnight in the fridge. If you want it warm, pop a slice in the microwave for 15-20 seconds or toast it lightly for a slightly crispy edge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 32-38 g
• Fat: 75-85 g
• Carbohydrates: 430-460 g

Ingredients

For the wet mixture:

• 1.5 cups sugar
• 3 eggs (room temperature, about 70°F for better emulsion)
• 1/2 cup oil (I use Wesson vegetable oil)
• 1/2 cup applesauce (I prefer Mott’s Unsweetened for natural flavor)
• 2 tsp vanilla extract
• 1 tsp lemon zest

For the dry ingredients:

• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp apple pie spice
• 1.5 tsp cinnamon (freshly ground preferred for more flavor)
• 3/4 tsp allspice

For the add-in:

• 2 cups zucchini (finely shredded and squeezed dry of excess moisture)
• 1/2 cup chopped walnuts

Step 1: Prepare Pan and Preheat Oven

Preheat your oven to 350°F and generously grease four mini loaf pans with oil or butter, making sure to coat the bottom and all sides to prevent sticking.

This gives you time to prep ingredients while the oven reaches temperature.

Step 2: Mix Dry Ingredients

• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp apple pie spice
• 1.5 tsp cinnamon
• 3/4 tsp allspice

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, apple pie spice, cinnamon, and allspice.

Mixing these dry ingredients thoroughly ensures the leavening agents and spices are evenly distributed throughout the batter, which prevents streaky flavors and uneven rise.

I like to sift these together if you have a sifter—it really helps break up any lumps in the cinnamon and allspice.

Step 3: Prepare Zucchini

• 2 cups zucchini

While the oven heats, shred the zucchini finely using a box grater or food processor.

Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible—this is crucial because zucchini releases a lot of water as it cooks, and removing it prevents the bread from becoming soggy or dense.

Step 4: Create Wet Ingredient Base

• 1.5 cups sugar
• 3 eggs
• 1/2 cup oil
• 1/2 cup applesauce
• 2 tsp vanilla extract
• 1 tsp lemon zest

In a large bowl, whisk together the sugar, room temperature eggs, oil, applesauce, vanilla extract, and lemon zest until well combined and slightly emulsified.

The room temperature eggs are important here because they blend more smoothly with the other ingredients, creating a more cohesive batter.

This mixture will be the foundation that carries all your flavors.

Step 5: Combine and Fold Everything Together

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 4
• prepared zucchini from Step 3
• 1/2 cup chopped walnuts

Pour the dry ingredient mixture from Step 2 into the wet ingredient base from Step 4, stirring gently until just combined—don’t overmix, as this can develop gluten and make the bread tough.

Fold in the squeezed zucchini from Step 3 and the chopped walnuts until evenly distributed throughout the batter.

I like to use a rubber spatula and fold with a gentle hand—mixing just until you don’t see dry flour streaks anymore.

Step 6: Fill Pans and Bake

• prepared batter from Step 5

Divide the batter evenly among the four prepared pans from Step 1, filling each about three-quarters full.

Place pans on the middle rack of your preheated 350°F oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

The bread is done when the tops are golden brown and spring back slightly when gently touched.

Step 7: Cool and Turn Out

Remove the pans from the oven and let them cool in the pans for about 5 minutes—this allows the bread to set slightly and firm up enough to handle without falling apart.

Turn each mini loaf out onto a wire cooling rack and let cool completely before slicing or storing.

Homemade Applesauce Zucchini Bread

Delicious Homemade Applesauce Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 16 slices

Calories: 2600

Ingredients Method

Ingredients

  

For the wet mixture

• 1.5 cups sugar
• 3 eggs (room temperature, about 70°F for better emulsion)
• 1/2 cup oil (I use Wesson vegetable oil)
• 1/2 cup applesauce (I prefer Mott's Unsweetened for natural flavor)
• 2 tsp vanilla extract
• 1 tsp lemon zest

For the dry ingredients

• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp apple pie spice
• 1.5 tsp cinnamon (freshly ground preferred for more flavor)
• 3/4 tsp allspice

For the add-in

• 2 cups zucchini (finely shredded and squeezed dry of excess moisture)
• 1/2 cup chopped walnuts

Method

 

1. Preheat your oven to 350°F and generously grease four mini loaf pans with oil or butter, making sure to coat the bottom and all sides to prevent sticking. This gives you time to prep ingredients while the oven reaches temperature.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, apple pie spice, cinnamon, and allspice. Mixing these dry ingredients thoroughly ensures the leavening agents and spices are evenly distributed throughout the batter, which prevents streaky flavors and uneven rise. I like to sift these together if you have a sifter—it really helps break up any lumps in the cinnamon and allspice.
3. While the oven heats, shred the zucchini finely using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible—this is crucial because zucchini releases a lot of water as it cooks, and removing it prevents the bread from becoming soggy or dense.
4. In a large bowl, whisk together the sugar, room temperature eggs, oil, applesauce, vanilla extract, and lemon zest until well combined and slightly emulsified. The room temperature eggs are important here because they blend more smoothly with the other ingredients, creating a more cohesive batter. This mixture will be the foundation that carries all your flavors.
5. Pour the dry ingredient mixture from Step 2 into the wet ingredient base from Step 4, stirring gently until just combined—don't overmix, as this can develop gluten and make the bread tough. Fold in the squeezed zucchini from Step 3 and the chopped walnuts until evenly distributed throughout the batter. I like to use a rubber spatula and fold with a gentle hand—mixing just until you don't see dry flour streaks anymore.
6. Divide the batter evenly among the four prepared pans from Step 1, filling each about three-quarters full. Place pans on the middle rack of your preheated 350°F oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The bread is done when the tops are golden brown and spring back slightly when gently touched.
7. Remove the pans from the oven and let them cool in the pans for about 5 minutes—this allows the bread to set slightly and firm up enough to handle without falling apart. Turn each mini loaf out onto a wire cooling rack and let cool completely before slicing or storing.