Easy Zucchini Bread

Zucchini Bread is a delicious way to use up extra zucchini! This bread is perfect for breakfast, snack or really any time of the day. This is an easy breakfast recipe that is so simple to make. This is guaranteed to be a hit in your house!

Zucchini bread is a staple in our house during the summers. We always have a ton of extra zucchinis and I love to use them up to make loaves of zucchini bread. This is our go to recipe because the zucchini bread comes out perfect every time, and it swaps out oil for applesauce to make it a little more healthy.

Why You’ll Love this Zucchini Bread Recipe

Zucchini bread is a classic and beloved recipe that has stood the test of time. It’s not only delicious, but it also offers a healthier twist on traditional bread recipes by incorporating nutrient-rich zucchini. This versatile bread can be enjoyed for breakfast, as a snack, or even as a dessert.

Equipment Needed

To make this recipe, you’ll need:

• 9×5 Loaf Pan
• Mixing Bowls
• Cooling Rack

Ingredients Needed for Zucchini Bread

To make this recipe, you’ll need:

• 1 1/2 cup all purpose flour
• 1 cup coconut palm sugar
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1/2 cup unsweetened applesauce
• 2 eggs
• 2 tsp vanilla extract
• 1 medium zucchini, grated (about 1 1/2-2 cups)

How to Make Zucchini Bread

1. Preheat an oven to 375 degrees and spray a 9×5 loaf pan with non stick cooking spray.
2. In a medium bowl, combine the all purpose flour, coconut palm sugar, cinnamon, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix together the eggs, applesauce, eggs and vanilla extract. Once combined, mix in the zucchini and then mix into the flour dry ingredient mix.
4. Pour the batter evenly into the greased loaf pan. Bake for 60 minutes or until golden brown and a toothpick can come out clean. Allow to cool on a cooling rack for about 10 minutes before serving.

Best Bread Recipes

Looking for even more bread recipes? Here are a few of my favorites!

The lemon blueberry bread is a perfect balance of tangy lemon and sweet blueberries.

If you have any dietary restrictions, I recommend this Gluten Free Lemon Pound Cake as a great option.

And if you have an overripe banana on hand, whip up some tasty banana bread using our easy recipe. This recipe uses only 1 banana so makes it a great option when you only have a banana or two on hand.

Recipe Tips and Variations

The best part of this recipe is how customizable it can be. Here are my tips and variation recommendations:

• This recipe is also great with chocolate chips mixed in or walnuts.
• This recipe can be adapted to make cupcakes! Bake for 20-25 minutes or until a toothpick can come out clean.

How to Store Leftovers

Leftovers should be stored in an airtight container for up to 5 days on the counter.

To freeze, wrap in saran wrap and then place into a freezer bag.

More Dessert Recipes

Vegan Chocolate Chip Cookies

Blueberry Banana Muffins

Lemon Blueberry Bread

Healthy Homemade Gummy Bears

Banana Bread

Deep Dish Chocolate Chip Cookie (Vegan)

Healthy Zucchini Bread

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Zucchini bread is a delicious and healthy way to use up extra zucchinis! This zucchini bread recipe is incredibly easy to make and comes out perfect every time.

Ali

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Additional Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Equipment

•  Nonstick Loaf Pan, 9-Inch by 5-Inch Steel Pan
• Cooling Rack
• Mixing Bowl Set with Lids

Ingredients

• 1 1/2 cup all purpose flour
• 1 cup coconut palm sugar
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1/2 cup unsweetened applesauce
• 2 eggs or egg replacement to make this vegan
• 2 tsp vanilla extract
• 1 medium zucchini grated (about 1 1/2-2 cups)

Get Recipe Ingredients

Instructions

• Preheat an oven to 375 degrees and spray a 9×5 loaf pan with non stick cooking spray.
• In a medium bowl, combine the all purpose flour, coconut palm sugar, cinnamon, baking powder, baking soda, and salt until well combined.
• In a separate bowl, mix together the eggs, applesauce, eggs and vanilla extract. Once combined, mix in the zucchini and then mix into the flour dry ingredient mix.
• Pour the batter evenly into the greased loaf pan. Bake for 60 minutes or until golden brown and a toothpick can come out clean. Allow to cool on a cooling rack for about 10 minutes before serving.

Notes

• This recipe is also great with chocolate chips or walnuts mixed in.
• If the zucchini is extremely watery, squeeze out a little of the liquid in a strainer before adding to the recipe.

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