Healthy Zucchini Bread with Applesauce Recipe

Whole loaf of zucchini bread on a wooden board.

4.86 from 7 votes

Healthy Zucchini Bread with Applesauce Recipe

Each slice of Healthy Zucchini Bread with Applesauce is light, gently spiced, and has a tender crumb that pairs well with coffee, tea, or a quiet afternoon.

Prep Time10

Cook Time40

Total Time50

Course: Bread, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 177kcal

Author: Andrea

Ingredients

1/2 cup coconut oil melted
1 cup unsweetened applesauce
3/4 cup granulated sugar or pure cane sugar
1/4 cup brown sugar
2 eggs
2 egg whites
1 tbsp vanilla extract
2 1/2 cup grated zucchini
1 1/2 cup all purpose flour
1 1/2 cup white whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp +1 tsp cinnamon
1/4 tsp nutmeg
1 cup chopped nuts or chocolate chips optional

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), grease two 8x4-inch or 9x5-inch loaf pans (a baking spray like PAM works well), and set aside.
In a large mixing bowl, whisk together the coconut oil, applesauce, sugars, egg whites, and vanilla. Add the zucchini and fold with a spatula.
In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Gradually fold the flour mixture into the wet ingredients and stir just until combined (Note: The batter will be fairly thick).
Pour the batter into the prepared pans, dividing evenly. Top with nuts or chocolate chips if desired.
Place in the oven and bake for 40–45 minutes if using 9x5-inch pans, or 55–60 minutes if using 8x4-inch pans, or until a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and allow to cool in the pans for 20 minutes before transferring to a wire rack to cool completely.

Notes

-Swirl a bit of Nutella into the tops of the loaves for a richer, more dessert-like twist.

STORE the bread in an airtight plastic bag or wrapped tightly in plastic wrap and foil. It will keep well at room temperature for 3–4 days or in the refrigerator for up to 1 week.

To FREEZE, wrap in plastic wrap and place in a resealable freezer bag—freeze for up to 3 months. For best results, thaw overnight in the fridge, then bring to room temperature before slicing. If the bread feels too moist after storing, leave it uncovered briefly to let excess moisture escape. To REHEAT slices, warm them in the microwave for 10–15 seconds or heat them in a toaster oven.

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