This zucchini bread with applesauce is delicious! Easy to make, and you’ll love the blend of spices used. It is so moist that it will keep you wanting to come back for more.
Zucchini Bread is the perfect way to use up all that zucchini in the garden! I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.
Do you have to peel the zucchini first?
No, you do not have to peel zucchini before making zucchini bread. The peel on the outside of a zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends, and then grate or zest the entire vegetable. It’s effortless to do, and I love seeing the tiny flecks of green in the bread after it’s baked.
Should I squeeze the excess water out of the zucchini before including it in the bread?
Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content.
Zucchini Bread with Applesauce
- 1 c white sugar
- 1 c brown sugar
- 3 eggs
- 1 c apple sauce
- 3 tsp all-natural vanilla extract
- 3 c all-purpose flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 2 c zested or grated zucchini you can add more if you wish
- 1 c finely chopped walnuts
- Grease two 8 x 4-inch pans or 6 mini loaf pans.
- Preheat oven to 325 degrees F.
- Assemble your ingredients. Mix flour, salt, baking powder, baking soda, nutmeg, and cinnamon together in a bowl.
- Beat eggs, applesauce, vanilla, and sugar together in a large bowl.
- Add dry ingredients to the creamed mixture and beat well.
- Grate or zest the zucchini into small slivers. Stir into the mixture along with the walnuts until well combined.
- Pour batter into prepared pans.
- Bake for 45 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 40-50 minutes. Large-sized loaves take about 55-60 minutes.
- Cool in pan on a rack for 20 minutes.
- Remove bread from pan, and completely cool.
How long can I freeze homemade zucchini bread:
If properly stored tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. It will maintain the best quality for about 2 to 3 months but will remain safe beyond that time.
My zucchini bread sunk in the middle:
Here’s how to help your zucchini bread not sink in the middle after it’s baked. It happens to me occasionally too! Often it’s because I’ve overmixed the batter. A bread that you do not use yeast in does not like to be stirred too much, so try just barely to mix all the ingredients. Another culprit could be overfilling the pan. The bread pan should be only half full each time.
How many zucchini is 1 cup?
I plan on one zucchini for each cup of grated zucchini needed in a recipe. Of course, this varies being as zucchini comes in all sizes—zucchini in the grocery store range from small to medium-sized.
I sincerely hope you enjoy this delicious zucchini bread with applesauce instead of oil that keeps you coming back for more. If you make it, please share your experience!