Can I use applesauce instead of oil in zucchini bread?

Yes, applesauce is a great substitute for oil. It keeps the bread moist and lowers the overall fat content without sacrificing flavor.

Do I need to peel the zucchini before using it?

No, there's no need to peel zucchini. The skin is thin, softens during baking, and adds extra nutrients and color to the bread.

Should I squeeze out the water from the zucchini?

Yes, squeezing out the excess moisture helps prevent the bread from turning out too wet or dense. A clean kitchen towel works best for this.

Can I make zucchini bread without eggs?

Absolutely. You can use flax eggs or other egg substitutes. The texture may be slightly different, but it still holds together well.

How do I store leftover zucchini bread?

Wrap it tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for 2–3 days or in the fridge for up to a week. You can also freeze it for longer storage.

Moist Zucchini Bread with Applesauce

Description

This moist zucchini bread with applesauce is soft, lightly spiced, and easy to make. It’s a healthy twist on a classic, perfect for breakfast, snacks, or even dessert.

Ingredients

3 cups all-purpose flour
3 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
½ tsp baking powder
1¾ cups white sugar (or sugar substitute)
1 cup unsweetened applesauce
1 cup vegetable oil (or replace with more applesauce)
3 large eggs (or flax eggs for vegan version)
1 cup shredded zucchini (squeezed dry)
3 tsp vanilla extract
1 cup chopped pecans (optional)
Optional: ½ cup rolled oats, ½ cup mini chocolate chips, 1 mashed banana

Instructions

Preheat oven to 350°F (175°C). Grease two 8×4″ loaf pans or line with parchment paper.
In a bowl, whisk flour, cinnamon, salt, baking soda, and baking powder.
In a separate bowl, mix sugar, applesauce, oil, and eggs until smooth. Stir in vanilla.
Fold in shredded zucchini.
Gradually add dry ingredients to the wet mixture. Stir just until combined.
Fold in pecans, oats, banana, or chocolate chips if using.
Divide the batter between pans. Smooth the tops.
Bake for 50–60 minutes. Test with a toothpick—should come out clean.
Cool for 15 minutes in pans, then transfer to a wire rack.
Slice once completely cooled. Store airtight.

Notes

For a lower-fat option, replace all oil with applesauce.
Use gluten-free 1:1 flour for a gluten-free version.
Store in an airtight container at room temperature for 3–4 days or freeze up to 3 months.
Want to make just one loaf? Halve the recipe.

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 14g
Sodium: 170mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

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