Zucchini Bread

I enjoy fresh baked fruit or vegetable quick breads. (Quick breads are made without yeast.) One of the bonuses you get from baking is having a breakfast ready to eat with a hot beverage. Let’s face it, a lot of mornings I don’t want to spend a lot of time fixing my first meal of the day.  Today’s recipe is a moist zucchini quick bread with lots of flavor.  Zucchini not only has a ton of health benefits, but it is composed largely of water which release during baking to keep your baking extra moist. You can’t taste any zucchini in this recipe but you will get the most delicious bread.




Carol's kitchen veggies



Grate 2 small or 1 large zucchini on a box grater using the large grate.  Don’t peel the zucchini. It should make about 1 1/4 to 1 1/2 cups of zucchini.  Unless I have a really wet zucchini, I do not squeeze or drain it.  If you feel yours is too wet, just slightly press with a clean cloth.




You may prefer a quick bread that is really sweet like a cake. I prefer to have a healthier version with lower fat and less sugar.  You can modify this recipe to fit your needs. If you need a sweeter taste, increase sugar to 1 cup, but don’t leave out the apple sauce.  The secret of keeping a healthy quick bread moist is in the ingredients.   To help keep my zucchini bread moist with less fat I am adding no-sugar applesauce.  It also adds to the great flavor.  This bread is fluffy, moist, and filled with flecks of green zucchini. Yum! Adding nuts or chocolate chips are optional. You can top it with butter, jam, honey, maple syrup, apple butter, or your favorite topping.




Zucchini Bread

A moist quick bread with lower fat with the addition of no-sugar applesauce. Use organic when available.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast bread, dessert, lower fat, quick bread, snack, zucchini, zucchini quick bread
Servings 11 slices


  • 1 1/4 cup grated zucchini
  • 1/3 cup extra virgin olive oil or vegetable oil of choice
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon


  • Preheat oven to 350 degrees F
  • Line 9" x 5" loaf pan with parchment paper or spray with oil
  • In bowl mix eggs, oil, applesauce, zucchini, vanilla and sugar
  • Whisk until mixed well
  • In separate bowl mix dry ingredients: flour, baking soda, baking powder, salt, and cinnamon (and optional nuts or chocolate chips)
  • Add dry ingredients to wet mixing a little at a time
  • Stir until no dry flour shows but do not over mix
  • Pour batter into loaf pan
  • Bake for about 50 minutes
  • Test by inserting toothpick in middle of loaf which should come out with a few moist crumbs
  • Cool in pan for 10 minutes
  • Remove from pan to cooling rack
  • Let cool completely before slicing
  • Store in covered container in refrigerator over night for best flavor










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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

23 thoughts to “Zucchini Bread”

  1. I’ve often made zucchini muffins but have never made zucchini bread – this sounds delicious and I’m definitely going to try it :o)

  2. Carol, this sounds absolutely delightful! I love that it is both healthy & delicious. That’s a tough combination to find. I’ve printed your recipe and hope to be trying it soon. Thanks for sharing this! ♥

  3. I’ve always loved zucchini bread! It’s so moist and delicious. I will try your recipe of adding applesauce for even more flavor.

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