This moist and delicious Zucchini Bread with walnuts, cinnamon, and vanilla, is made lighter with applesauce and is a great way to use up that summer zucchini.
I modified my Chocolate Chip Zucchini Bread to make this non-chocolate quick bread with lots of cinnamon, walnuts, and vanilla. I love how this came out!! It’s not overly sweet – just enough to be perfect for enjoying with your morning coffee for breakfast or as an afternoon snack. Some more of my favorite healthy zucchini recipes are this Chocolate Zucchini Bread, Banana Zucchini Cake, and Pineapple Zucchini Cupcakes.
Most Asked Questions:
Do you peel zucchini for zucchini bread?
There’s no need to peel zucchini for this recipe, but if you want to hide any green stuff from your kids, you certainly can.
Do you squeeze water out of zucchini for bread?
Don’t squeeze the water out – it’s what makes the bread so moist.
How to Shred Zucchini for Bread
You can grate the zucchini with a grater or in a food processor using the shredding attachment. Grating zucchini by hand gives you a finer texture, whereas shredding results in long strands.
How to Store
Store bread in an airtight container in the refrigerator for five days.
How to Freeze
Leftover bread is perfect for freezing. You can even double the recipe and freeze half for later. I like to slice it and store the pieces in a bag with parchment paper in between so they don’t freeze together. Individually wrapping the slices in foil is another option. Thaw the bread overnight in the fridge or microwave it straight from the freezer.
- Sweetener: If you want to use monk fruit sweetener instead of brown sugar, I am sure it would be fine.
- No applesauce? Swap it for banana but know it will change the flavor.
- Nuts: Sub pecans for walnuts or omit them.
- Muffins: Make zucchini muffins instead of a loaf – bake for about 25 minutes until a toothpick comes out clean.
More Healthy Quick Bread Recipes You’ll Love:
- cooking spray
- 1 cup all purpose flour, I used unbleached
- 1 cup white whole wheat flour, regular whole wheat flour would work
- 2/3 cup brown sugar, not packed
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup chopped walnuts
- 1 large egg, beaten
- 2 tablespoons melted butter, or dairy-free butter
- 1 cup apple sauce
- 1 ½ cups shredded zucchini, not packed, not squeezed (from about 1 1/4 large)
- Preheat oven to 325°F. Spray a 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Mix well.
- Add 1/2 cup walnuts and gently mix to combine.
- In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.
- Add to the flour mixture and stir until just blended.
- Pour batter into the prepared 9x5-inch loaf pan and top with remaining nuts.
- Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.