Zucchini Bread with Applesauce

My zucchini bread with applesauce is moist, tender, and full of warm cinnamon flavor that my whole family loves. I bake it whenever I want an easy, sweet treat that uses simple ingredients!

My Favorite Easy Zucchini Bread

Last summer, when my garden was overflowing with zucchinis, I started sneaking the shredded squash into muffins and pancakes just to use them up. That’s when I got the idea to try making zucchini bread with applesauce.

Before that, I’d made zucchini bread the usual way with lots of sugar and oil. This time, I wanted to try using applesauce for a lighter version that still tasted amazing and had that moist texture I love. And, it honestly just smelled so good.

As always, I knew the ultimate test would be whether or not my kids ate it. When I finally cut each of them a slice, they both devoured their slices and immediately asked for more! And a few hours later, I caught my husband Ben sneaking his third or fourth slice out of the refrigerator. Talk about a seal of approval!

And, if you have more zucchini to use up, try my recipes for air fryer zucchini chips, air fryer zucchini fries, and air fryer squash and zucchini!

Applesauce in Zucchini Bread Ingredients

• Butter – Adds richness and helps the loaf stay soft without being greasy.
• Brown sugar – I use light brown sugar to get wonderful molasses notes for warmth and sweetness.
• Egg – Binds the batter and lifts the loaf. I let my eggs come up to room temp for even mixing.
• Applesauce – I use unsweetened applesauce so it adds moisture and subtle, natural sweetness without extra oil.
• Vanilla extract – This enhances the warm flavors and aroma. I recommend a high quality vanilla for the best flavor!
• All-purpose flour – This gives the loaf its structure and texture.
• Cinnamon – I love how this essential spice ties the zucchini and applesauce together while adding warmth!
• Baking powder and baking soda – My ultimate leavening duo for a super tender crumb.
• Salt – A pinch helps balance the sweetness and lifts all the flavors.
• Zucchini – It’s amazing how this summer squash adds moisture, fiber, and freshness to the loaf!

Do I need to peel zucchini for zucchini bread?

I leave the peel on for extra color and nutrition. I barely notice it once it’s shredded and baked in the loaf, and it saves me a ton of time!

How to Make Zucchini Bread with Applesauce

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F. Prepare an 8×4 loaf pan with nonstick cooking spray and set it aside.

STEP TWO: Place the melted butter and light brown sugar in a large bowl and whisk them to combine. Add in the egg, applesauce, and vanilla. Whisk everything to combine. 

STEP THREE: In a small, separate bowl, use the whisk to blend together the flour, cinnamon, baking powder, baking soda, and salt.

STEP FOUR: Combine the dry ingredients with the wet ingredients, mixing gently until no large lumps of flour remain. Do not over mix.

STEP FIVE: Remove the excess moisture from the shredded zucchini by wrapping it in paper towels or a lint-free dish towel and gently squeezing. Add the zucchini to the batter and lightly mix until it is just blended.

STEP SIX: Pour the batter into the loaf pan and place it in the oven. Bake the loaf for 50 to 55 minutes. It’s done when a toothpick inserted in the center comes out clean.

STEP SEVEN: Allow the loaf to cool in the pan for 10 minutes. Remove it from the pan and transfer it to a wire rack to cool completely.

Tips for the Best Zucchini Applesauce Bread Recipe

• Use fresh zucchini to give the bread the best texture and flavor. I either grow them in my garden or try to grab a few from the farmers market when they’re in season.
• I shred the zucchini with a box grater on the largest shred to get the right consistency. 
• I 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.
• Whisk the wet ingredients thoroughly first before folding in the dry. It helps everything come together faster without overmixing.
• Don’t overmix the batter or the loaf will come out tough. I fold just until I stop seeing streaks of flour.

Easy Zucchini Bread Variations and Substitutions

• I sometimes sprinkle coarse sugar on top of the loaf for a little crunch. It makes the bread feel like it just came from a bakery.
• In the fall, I’ll add extra cinnamon or nutmeg for even more spice.
• When I want to switch up the flavor, I’ll stir in chocolate chips, nuts, or dried fruit. My kids always beg me to make the version with chocolate chips!
• If I run out of brown sugar, I’ll use white sugar instead. The flavor doesn’t turn out quite as deep and earthy, but the zucchini loaf still tastes amazing.
• I sometimes swap out some of the zucchini for shredded carrots if I have both on hand and want to use them up.

Zucchini Bread with Applesauce FAQs

Why is my zucchini bread recipe with applesauce dense and dry?

Dense, dry zucchini bread usually means I used too much flour or overmixed. That’s why I always fluff the flour before measuring and fold the batter gently. I also start checking right at 50 minutes to see if a toothpick inserted in the center comes out clean to avoid overbaking.

Can I make zucchini bread muffins?

I love making zucchini bread muffins! I pour the same batter into greased muffin cups, bake for about 20-25 minutes, and use the toothpick method to make sure they’re done.

How to store leftover zucchini bread

I wrap cooled slices tightly in plastic wrap or place them in an airtight container. Zucchini bread stays fresh on the counter for up to 3 days.

More Easy Bread Recipes

• 4 ingredient banana bread
• 5 ingredient pumpkin bread
• Irish soda bread
• Monkey bread
• One banana banana bread
• Air fryer bread