Moist Zucchini Bread with Applesauce

There’s something undeniably comforting about the aroma of zucchini bread with applesauce filling your kitchen—it’s like a hug in loaf form. Whether you’re trying to lighten up your baking with healthier swaps or just looking for a way to use that extra zucchini, this old fashioned zucchini bread with applesauce hits the sweet spot between wholesome and indulgent.

I’ve made this recipe more times than I can count, and every slice still feels like a small victory. Moist, lightly spiced, and just sweet enough, it’s the kind of bread that works for breakfast, dessert, or an afternoon pick-me-up with coffee.

Curious about making a zucchini bread with applesauce and oatmeal twist? Or wondering how to make it gluten free or egg-free? We’ll cover that too. Let’s dive in—you’re just a few simple steps away from your new favorite loaf.

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Here’s everything you need to whip up a loaf (or two) of moist, flavorful zucchini bread with applesauce. This version skips the heavy fats and keeps things simple—perfect for those trying to bake something that feels both classic and a bit more mindful.

Ingredients

• 3 cups of all-purpose flour
• 3 teaspoons of ground cinnamon
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• ½ teaspoon of baking powder
• 1¾ cups of white sugar (or use a sugar substitute for a no sugar version)
• 1 cup of unsweetened applesauce
• 1 cup of vegetable oil (can sub with more applesauce for a lower-fat version)
• 3 large eggs (or use flax eggs for an egg-free option)
• 1 cup of shredded zucchini (squeeze out excess moisture for best texture)
• 3 teaspoons of vanilla extract
• 1 cup of chopped pecans (optional, but adds great crunch)

Optional Add-Ins

• ½ cup of rolled oats (for added texture)
• ½ cup of mini chocolate chips (for a chocolate chip zucchini bread twist)
• 1 mashed ripe banana (for a zucchini banana bread variation)

Equipment

• 2 standard loaf pans (8×4 or 9×5 inches)
• Mixing bowls (one large, one medium)
• Whisk or hand mixer
• Spatula
• Grater (for the zucchini)
• Cooling rack
• Toothpick (for doneness testing)

Having everything out and ready before you start makes the whole process smoother—especially when you’re juggling wet and dry ingredients. Let’s move on to the fun part: bringing it all together.

Follow these simple steps to make a perfectly moist and flavorful loaf of zucchini bread with applesauce. Whether you’re baking for breakfast, brunch, or a cozy snack, this recipe is straightforward and beginner-friendly.

Instructions

1. Preheat the oven
   Set your oven to 350°F (175°C). Grease two 8×4-inch loaf pans or line them with parchment paper for easy removal.
2. Prepare the zucchini
   Grate 1 cup of zucchini using the coarse side of a box grater. Gently squeeze out excess moisture with a clean towel or paper towel. Too much liquid can make the bread soggy.
3. Combine dry ingredients
   In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. Set aside.
4. Mix wet ingredients
   In a large mixing bowl, whisk the sugar, applesauce, oil, and eggs until smooth. Add vanilla extract and stir to combine.
5. Add zucchini
   Fold the shredded zucchini into the wet mixture. Stir gently until evenly distributed.
6. Combine wet and dry mixtures
   Gradually add the dry ingredients into the wet mixture. Stir just until combined—do not overmix. If using, fold in chopped pecans, oats, or chocolate chips at this stage.
7. Divide the batter
   Pour the batter evenly into the prepared loaf pans. Use a spatula to smooth the tops.
8. Bake
   Place the pans in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
9. Cool the loaves
   Let the loaves cool in the pans for 10–15 minutes. Then transfer them to a wire rack to cool completely before slicing.
10. Serve and enjoy
    Slice and serve warm or at room temperature. This bread stores well and tastes even better the next day!

From the first mix to the final slice, this old fashioned zucchini bread with applesauce is as satisfying to make as it is to eat.

This zucchini bread with applesauce is already a winner, but a few smart tweaks can help you fine-tune it to your tastes or dietary needs. Here are some of my go-to tips for success—plus answers to common questions people ask when baking zucchini bread.

Make It Healthier

• Swap out the oil: You can replace all of the oil with applesauce for a lower-fat, lower-calorie version. It will still be moist, just slightly less rich.
• Reduce the sugar: Use a sugar substitute or cut the sugar down to 1¼ cups for a less sweet loaf. Want zucchini bread with applesauce no sugar? Use unsweetened applesauce and a monk fruit blend or similar natural alternative.

Ingredient Substitutions

• Egg-free option: Substitute each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water). Let it sit for 5 minutes before using.
• Gluten-free version: Use a 1-to-1 gluten free flour blend. Check that your baking powder is certified gluten free too.
• Banana twist: Replace ½ cup of applesauce with mashed banana for a zucchini banana bread variation.

Flavor Boosts

• Try different spices: Add nutmeg or cloves for a more spiced zucchini bread flavor.
• Chocolate lovers: Toss in a handful of mini chocolate chips for a healthy chocolate chip zucchini bread that doesn’t feel like a compromise.

Troubleshooting & Texture Tips

• Should I squeeze the zucchini?
  Yes. Zucchini holds a lot of water. If you don’t squeeze it out, you risk soggy bread.
• Why is my zucchini bread dense?
  Overmixing the batter can lead to a heavy loaf. Stir just until everything is combined.
• How to tell it’s done?
  A toothpick inserted in the center should come out clean or with a few crumbs. If it’s wet, bake another 5–10 minutes and recheck.

Storage & Freezing

• Storing: Wrap the cooled loaf in plastic wrap or store in an airtight container. It’ll stay fresh for 3–4 days at room temp or up to a week in the fridge.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature, or microwave individual slices for a quick snack.

With these tips, your zucchini bread should come out tender, flavorful, and far from boring—every single time.

If you loved this moist and flavorful zucchini bread with applesauce, here are a few more tried-and-true recipes you’ll want to bake next. Each one brings a unique twist, whether you’re craving chocolate, citrus, or something low-carb and satisfying.

Easy Chocolate Chip Zucchini Bread

For those days when you want a bit more indulgence, this recipe adds just the right amount of sweetness and texture with mini chocolate chips baked into every bite.

Zucchini Banana Bread Recipe

A cozy mashup of two classics, this loaf blends ripe bananas with fresh zucchini for a super moist, naturally sweet treat.

Old-Fashioned Zucchini Bread That Never Disappoints

A simple, no-fuss recipe that captures the nostalgic flavor and texture of traditional zucchini bread—perfect for purists and first-time bakers alike.

Each of these recipes offers a new flavor twist while keeping that same home-baked charm. Give them a try and see which one becomes your next favorite.