Fall is approaching – Zucchini Bread Recipe!

So I did a thing.

I made zucchini bread for the first time.  I know, how have I made it 43 years and never tried this? In my defense, I have made hundreds of loaves of banana bread over the years, but never zucchini. I guess I assumed it wouldn’t be as tasty, but I was wrong. It’s delicious.

I called my mom for a recipe because I wanted something quick and easy … and I knew she would have a simple yet yummy one.

Plus, there is something about September approaching, and the temps cooling a bit, that makes me want to bake bread. I will say I love this recipe because it calls for unsweetened apple sauce and cinnamon, which gives it a “fall taste,” even if it’s only in my mind. 🙂

I doubled the recipe to make two loaves because my general philosophy – if you are going to take the time to get out all the ingredients and dirty some bowls, make an extra loaf to give away to a neighbor or family member. You can also freeze the second loaf for that morning you panic when the pantry is empty come breakfast time.

Anyway, sharing the recipe below. Enjoy!



  • 1 1/2 cups grated zucchini – lightly packed -do not drain liquid
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil -or your preferred cooking oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray.
  • In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
  • Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
  • Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
  • Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
  • Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.


Serving: 1/12th of the bread | Calories: 213kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 158mg | Potassium: 135mg | Sugar: 22g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 23mg | Iron: 1mg


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