This is the most indulgent tasting, moist, delicious zucchini bread I've ever eaten. Ironically, it's also the healthiest zucchini bread I've ever eaten. Not only are you sneaking 2 cups of zucchini in every loaf, this bread is butter free and made with good quality olive oil instead of processed canola or vegetable oil.
And to top it all off... it's good. Like really good.
Like I could sit there and eat the whole loaf good. And it's healthy. Like really healthy. Like I could sit there and eat the whole loaf healthy, although I wouldn't advise it, because then there will be none left for tomorrow!
By replacing butter in a classic loaf recipe with unsweetened applesauce, you maintain the buttery moist texture without sacrificing any flavor.
I prefer this recipe to many of my loaves where I use butter because it's nearly impossible to overcook and dry out!
The end slices are my favorite because one side gets perfectly crispy from the bread pan, while the inside is so soft, warm and the perfect texture. While there's no chocolate in this recipe I swear it fits that chocolate sweet tooth in just a bite or two but if that's not enough, sprinkle in some chocolate chips!
Zucchini is such a unique and versatile vegetable. Eat it raw in salads, roast it as a side dish, spiralize it and it's suddenly pasta and now, yes, I'm telling you to grate your zucchini and you've got yourself a tasty treat for breakfast or dessert!!
Top it with yogurt, berries and honey for breakfast. Shmear on some butter and enjoy with a hot cup or tea as a snack. Or even heat it up and scoop on some vanilla ice cream for dessert.
Mix Things Up for breakfast this weekend with this twist on a classic:
For an especially decedent secret variation... turn it into French toast! Simply slice the loaf and dip each piece in an egg and milk mixture (add some extra cinnamon and pumpkin pie spice if you're feeling wild). Toast it until it's golden brown and top it with a drizzle of pure maple syrup.
Caution: you may never eat classic French toast again.
Extra Healthy Zucchini Bread
1 loaf or 12 slices | 60 minutes
2 cups grated zucchini (2 medium zucchini)
1 1/2 cups all purpose unbleached flour
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp salt
1 tsp pumpkin pie spice
2 tbsp unsweetened apple sauce
1/2 cup oil (extra virgin olive oil, avocado oil or coconut oil)
3/4 cup brown sugar (I used dark brown but light or dark brown works)
1/4 cup granulated sugar
1 large egg, room temperature
1 1/2 tsp vanilla extract
Preheat the oven to 350 degrees. Grease a loaf pan with nonstick spray.
Wash the zucchini, slice one end off and finely grate it into a bowl.
Squeeze the excess liquid out of the zucchini using a cheese cloth, clean dish rag or paper towels. Set aside.
Whisk together the flour, baking soda, cinnamon, salt and pumpkin pie spices together in a large bowl.
In a separate bowl, combine apple sauce, oil, brown sugar, granulated sugar, egg and vanilla until smooth. Fold in the grated zucchini.
Add the dry ingredients to the batter and stir until just combined, not overly mixed.
Use a spatula to pour the batter into the greased loaf pan.
Bake for 45-60 minutes or until a toothpick can be inserted and come out clean.
Once the toothpick comes out clean, remove the bread from the oven and let cool. Remove from the pan and let cool completely prior to slicing.
I love this bread as is, warmed up with a slab of butter and hot tea or under a scoop of vanilla ice cream.
I also will freeze the bread and pop it in the toaster or microwave to defrost and enjoy.
Nutrition facts estimated based off 1 loaf sliced into 12 slices.