Do You Need to Squeeze Zucchini for Zucchini Applesauce Bread?

No. For this Zucchini Applesauce Bread, the grated zucchini should not be squeezed dry. Its natural moisture contributes to the soft, tender texture of the finished loaf. Simply grate the unpeeled zucchini using the large holes of a box grater and add it directly to the wet ingredients.

What Does Applesauce Do in Zucchini Bread?

Applesauce adds moisture and subtle sweetness while allowing the recipe to use less vegetable oil. Combined with fresh zucchini, it helps create a moist zucchini bread with a tender crumb. The apple flavor remains mild, so cinnamon and vanilla still stand out.

How Do You Know When Zucchini Applesauce Bread Is Done?

Begin checking the loaf around the 50-minute mark. The center should look set, and a toothpick or cake tester inserted into the middle should come out clean or without wet batter. Zucchini Applesauce Bread generally needs about 50 to 55 minutes at 350°F, although exact baking times can vary by oven and pan material.

Easy Zucchini Applesauce Bread That Stays Moist

Name: Zucchini Applesauce Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 1 teaspoon coarse kosher salt; 3 1/2 teaspoons ground cinnamon; 3 large eggs; 1/4 cup vegetable oil, plus more for greasing the pan; 1/2 cup applesauce; 1 1/2 cups granulated sugar; 2 cups freshly grated zucchini; 1 teaspoon pure vanilla extract

Description

Moist and warmly spiced Zucchini Applesauce Bread made with fresh grated zucchini, applesauce, cinnamon, and vanilla. This easy homemade quick bread has a soft, tender crumb and is perfect for breakfast, snacks, or dessert.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon coarse kosher salt
3 1/2 teaspoons ground cinnamon
3 large eggs
1/4 cup vegetable oil, plus more for greasing the pan
1/2 cup applesauce
1 1/2 cups granulated sugar
2 cups freshly grated zucchini
1 teaspoon pure vanilla extract

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Instructions

Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with vegetable oil.
In a medium bowl, sift or whisk together the flour, baking soda, baking powder, kosher salt, and cinnamon until evenly combined.
Grate the zucchini using the large holes of a box grater. Leave the skin on and do not squeeze or drain the zucchini.
In a large bowl, stir together the eggs, vegetable oil, applesauce, granulated sugar, grated zucchini, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients and gently stir just until no dry flour remains. Avoid overmixing.
Pour the batter into the prepared 9-by-5-inch loaf pan and spread the top evenly.
Bake for 50 to 55 minutes, or until the center is set and a toothpick or cake tester inserted into the middle comes out clean or without wet batter.
Allow the Zucchini Applesauce Bread to cool in the pan briefly before transferring it to a rack. Cool before slicing for the cleanest texture.

Notes

Do not squeeze the moisture from the grated zucchini; the natural liquid helps keep the bread soft and tender.
Use a true 9-by-5-inch loaf pan because a smaller pan may overflow during baking.
Grate the zucchini with the skin on using the large holes of a box grater.
Mix the batter only until the flour is incorporated to avoid a dense or tough loaf.
Oven temperatures and pan materials vary, so begin checking the bread around the 50-minute mark.
For extra texture, chopped walnuts, pecans, or chocolate chips can be folded into the batter.
Cool the loaf completely before wrapping or storing to prevent excess condensation.
The bread can be frozen whole or in individual slices in a freezer-safe container.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 289
Sugar: 33 g
Sodium: 621 mg
Fat: 7.2 g
Saturated Fat: 1.4 g
Unsaturated Fat: 5.8 g
Trans Fat: 0 g
Carbohydrates: 52.1 g
Fiber: 1 g
Protein: 4.7 g
Cholesterol: 56 mg