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Zucchini bread with applesauce sliced on a counter with a piece lying flat to see the inside.
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4.49 from 31 votes

Easy Zucchini Bread with Applesauce

An easy zucchini bread with applesauce that will have you making only this version from now on! It uses no oil and is delicious!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Side Dishes
Cuisine: American
Servings: 10 servings
Calories: 206kcal
Author: Samantha Erb

Equipment

Ingredients

  • 6 tablespoons butter melted
  • ¾ cup light brown sugar lightly packed
  • 1 large egg
  • ½ cup applesauce
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup shredded zucchini 1 to 2 medium zucchinis

Instructions

  • Preheat an oven to 350 degrees F and grease an 8x4 loaf pan with nonstick baking spray. 
  • In a large bowl, whisk together the melted butter and light brown sugar. 
  • Next, add the egg, applesauce, and vanilla. Whisk everything to combine. 
  • In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the wet ingredients to the dry ones and mix just until no large lumps of flour remain. Do not overmix.
  • Wrap the shredded zucchini in paper towels (or a lint-free dish towel) and squeeze out any excess moisture. Add the zucchini to the batter and mix just until it is combined. 
  • Transfer the batter to the prepared loaf pan and bake it for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. 
  • Allow the zucchini bread to cool for 10 minutes in the pan and then remove it to a wire rack to cool completely. 

Notes

  • Use fresh zucchini to give the bread the best texture and flavor.
  • Shred the zucchini with a box grater on the largest shred to get the right consistency. 
  • Grease the loaf pans really well to keep the zucchini bread from sticking. This makes it way easier to get the loaf out at the end so it can finish cooling.
  •  
  • Don’t overmix the batter or the loaf will come out tough. I fold just until I stop seeing streaks of flour.
  • Turn these into muffins by baking them for 20-25 minutes.
  • Store leftovers in an airtight container on the counter for up to 3 days.

Nutrition

Serving: 1 | Calories: 206kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 259mg | Potassium: 93mg | Fiber: 1g | Sugar: 18g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg