Healthy Apple Zucchini Bread (Vegan Optional)
Moist, tender, naturally sweetened with apples and applesauce, and packed with cozy cinnamon flavor.
Servings: 10 Servings
Calories:
Ingredients
- 2 ½ cups shredded zucchini lightly blotted, not squeezed dry
- 1 apple grated or finely chopped
- 1 cup unsweetened applesauce or 3 eggs if not vegan
- ¾ cup oil olive oil or avocado oil
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 cups flour all‑purpose, spelt, or white whole wheat, or a mix
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 375°F. Grease or line a 9×5 loaf pan with parchment.
- Shred zucchini and apple. Lightly blot excess moisture, but do not squeeze dry.
- In a large bowl, mix zucchini, apple, applesauce (or eggs), oil, vanilla, granulated sugar, and brown sugar.
- In a separate bowl, whisk flour, salt, baking soda, and cinnamon.
- Add dry ingredients to wet ingredients and stir until just combined.
- Let the batter rest for 10–15 minutes for a softer, moist crumb.
- Pour into the prepared loaf pan.
- Bake 70–75 minutes, checking at 60 minutes. A toothpick should come out clean or with moist crumbs.
- Cool completely before slicing.
Notes
Tips for the Best Apple Zucchini Bread
- Don’t over squeeze the zucchini — you want the moisture.
- Resting the batter: Letting the batter rest for 10–15 minutes helps the flour hydrate for a softer crumb and gives you the most moist apple zucchini bread.
- Use a metal loaf pan for the most even bake.
- Check early — ovens vary, and zucchini bread can go from perfect to overbaked fast.
- Let it cool fully to avoid gummy slices.