Applesauce Zucchini Bread

This zucchini bread with applesauce is the kind of thing I bake on a lazy Sunday morning when the kitchen smells like cinnamon and coffee, and I’ve got a couple of zucchinis sitting in the crisper waiting to be used. It’s fluffy, not too sweet, and has this soft, cake-like texture that makes you want to cut one slice… then another… and then maybe a “tiny” third.

Instead of loading it up with oil and sugar, this version uses unsweetened applesauce and a touch of maple syrup. We’re also using whole wheat flour to keep it a bit more wholesome — but don’t worry, you’re not giving up any flavor. If anything, the applesauce keeps it moist for days, and the warm spices make it feel like a hug in bread form.

Why I Keep This Recipe on Repeat

I first started making this bread when I was looking for an easy way to use up zucchini from the local market — it always comes in bunches, right? I was also trying to cut back a bit on oil and sugar without turning the loaf into cardboard. This version checked all the boxes.

• It’s naturally sweetened with just a bit of maple syrup and less sugar than most recipes.

• It’s lower in oil, thanks to applesauce, but still incredibly moist.

• It uses whole wheat flour, so it feels a little heartier and more filling.

• It’s easy to customize with nuts, chocolate chips, or fruit, depending on what you’ve got on hand.

And the best part? It makes the house smell amazing while it bakes.

What You’ll Need for This Zucchini Bread

Let’s go over the core ingredients that make this recipe work like a charm.

Zucchini
Freshly grated zucchini adds moisture and a soft texture. You’ll want 1 to 1 ¼ cups. I don’t peel mine — the green flecks look beautiful in the bread.

Applesauce
This is our oil substitute. I always keep a jar of unsweetened applesauce in the fridge for baking. It adds moisture and a subtle fruity flavor.

Olive Oil (optional)
I use just a splash to balance out the texture. You can skip it and go all applesauce if you like.

Maple Syrup
A little goes a long way. It gives a lovely natural sweetness and a bit of depth you don’t get from plain sugar.

Whole Wheat Flour
This adds fiber and makes the bread feel more satisfying. If you’re out of it, all-purpose flour will still give you a good loaf.

Cinnamon or Nutmeg
A pinch of spice makes a big difference. I’m partial to cinnamon, especially in cooler months — it just feels cozy.

Don’t Skip This Step: Draining the Zucchini

Here’s a quick tip I wish I’d learned earlier — always drain the grated zucchini. It holds a surprising amount of water, and if you toss it straight into your batter, you’ll end up with soggy bread. Just wrap it in a few layers of paper towels, give it a gentle squeeze, and you’ll be good to go.

I usually do this while the oven preheats. It doesn’t take long, and it’s totally worth it.

Simple Steps to Bake It Just Right

1. Preheat and Prep
   Get your loaf pan ready — I grease mine lightly and line it with parchment so it pops out easily once baked.

2. Grate and Drain
   Shred your zucchini using a box grater and wring out the moisture using paper towels. Don’t skip this!

3. Mix Wet Ingredients
   In a big bowl, whisk together the applesauce, maple syrup, a bit of olive oil (if using), and any other wet ingredients. I beat them until smooth.

4. Add Sugar and Combine
   Add your sugar and mix until creamy, then fold in the flour, baking soda, salt, and spices.

5. Stir in the Zucchini
   Use a spatula here — fold gently just until it’s all mixed. You don’t want to overwork the batter.

6. Pour and Bake
   Pour the batter into your loaf pan and smooth the top. Bake at 350°F for 45–55 minutes. I usually check around the 50-minute mark with a toothpick — if it comes out clean, it’s ready.

7. Cool Before Slicing
   Let it rest in the pan for an hour. This helps set the structure and makes it easier to slice.

Tips I’ve Learned From Baking This on Repeat

• Don’t peel the zucchini. The skin is tender and blends right in — and it adds a pop of color.

• Use a box grater. It’s quick, easy, and gives just the right texture. Food processors can turn it into mush if you’re not careful.

• Avoid overmixing. As tempting as it is to stir a little longer, stop once everything is just combined. It keeps the loaf from sinking or turning gummy.

• Toothpick test is your friend. Always check the center of the loaf — underbaked bread might look fine outside but can be raw inside.

Variations I Love

• Add nuts. Chopped walnuts or pecans give a nice crunch.

• Toss in chocolate chips. Especially if you’re baking this for kids (or just need a treat).

• Try dried fruit. A handful of raisins or chopped dates adds sweetness.

• Switch up the spices. I love cinnamon, but cardamom or pumpkin spice work beautifully too.

• Make it dessert-worthy. Drizzle with a simple glaze or a bit of honey once it cools.

What Goes Well With a Slice?

I usually have this as a mid-morning snack with coffee, but it’s also great for breakfast. It pairs well with eggs, smoothies, or a bowl of yogurt and berries. My personal favorite? Warm it up slightly, slather with peanut butter, and sip on some chai.

Storing and Freezing

This bread keeps surprisingly well.

• Room Temp: Keep it on the counter for up to 3 days, covered or in an airtight container.

• Fridge: It’ll last up to 5 days chilled.

• Freezer: Freeze individual slices wrapped in plastic, then toss into a zip bag. Pull one out in the morning, and it’ll be ready by snack time.

I often bake two loaves at once and freeze one. It makes weekday mornings a little easier.

Got Questions?

Can I skip the olive oil completely?
Yes, you can use just applesauce if you want it completely oil-free. It’ll still be moist.

Can I use regular flour instead of whole wheat?
Absolutely. All-purpose flour works fine here — the texture will be slightly lighter.

Is this bread very sweet?
Not overly. It’s gently sweet, just enough to enjoy as-is. You can always add a glaze or extra syrup if you want more dessert vibes.

Yield: 10

Applesauce Zucchini Bread

Print

There’s nothing quite like the comforting aroma of fresh zucchini bread baking in the oven.

Prep Time 20 minutes

Cook Time 48 minutes

Total Time 1 hour 8 minutes

Ingredients

• 1 ½ cups (180g) whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup (4 oz) unsweetened applesauce
• 2 tablespoons (30ml) olive oil
• 2 tablespoons (30ml) maple syrup
• 2 tablespoons (30ml) milk
• 1 teaspoon pure vanilla extract
• ½ cup (95g) granulated sugar
• 1 ¼ cups grated zucchini (about 2 small or 1 medium)

Instructions

1. Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch loaf pan; if you'd like extra insurance against sticking, lining it with parchment paper works wonders.
2. Grate your zucchini (no need to peel!) using a large-holed grater. Once grated, press the zucchini gently with a clean towel or paper towels to remove excess moisture. Fluff it up a bit with a fork and set aside.
3. In a large bowl, whisk together the eggs, applesauce, olive oil, maple syrup, milk, and vanilla until everything is fully blended. Stir in the granulated sugar until smooth.
4. In another bowl, whisk the whole wheat flour, cinnamon, baking powder, baking soda, and salt until evenly combined.
5. Add the dry ingredients to the wet mixture and gently mix until just combined — don't overdo it. Fold in the grated zucchini with a spatula, giving the batter a final mix by hand.
6. Pour the batter into your prepared loaf pan, smoothing the top.
7. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely — at least an hour before slicing, if you can wait!

Notes

• Feel like jazzing it up? Stir in ¾ cup of chocolate chips or ½ cup of chopped nuts before baking.
  
• Oven times can vary slightly, so keep an eye on the loaf around the 45-minute mark. Some ovens may need a bit longer (up to 60 minutes).
  
• Want to make muffins instead? Bake at 375°F for 15–20 minutes.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 162Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 243mgCarbohydrates 28gFiber 1gSugar 9gProtein 4g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This zucchini bread with applesauce has become a kitchen staple for me — it’s quick, flexible, and satisfying without being heavy. Whether I’m using up extra zucchini or baking something wholesome for the week, this is the loaf I reach for. No mixers needed, no fancy ingredients — just simple, honest baking that tastes even better the next day.

Try other Zucchini recipes:

• Zucchini Blossoms
• Sautéed Zucchini and Onions
• Parmesan Zucchini and Corn