Eggless Zucchini Bread
Eggless Zucchini Bread
This easy Eggless Zucchini Bread with Applesauce is soft, moist, and full of comforting cinnamon flavor! Made without eggs or oil, this homemade zucchini bread uses cinnamon applesauce for natural sweetness and moisture, along with freshly grated zucchini for a tender texture. With less added sugar than traditional recipes, it's a delicious, simple treat that's perfect for breakfast, snacking, or using up extra zucchini!
Ingredients
Instructions
- Preheat the oven to 325°F (165°C).
- Grease two 8 × 4-inch loaf pans.
- In a large mixing bowl, combine all the dry ingredients.
- Add the applesauce and mix until combined.
- Add the grated zucchini and mix until fully incorporated.
- Divide the batter evenly between the prepared loaf pans and bake for 40–60 minutes. Check for doneness by inserting a toothpick into the center of each loaf. It should come out clean.
- If the loaves need additional baking time but you're concerned about the tops overbrowning, loosely cover them with aluminum foil.
- Place the pans on a wire rack and allow the loaves to cool for 10–20 minutes.
- Run a butter knife around the edges to loosen the loaves from their pans. Remove the loaves and allow them to cool completely before slicing and serving.
- Enjoy!
Notes
Adjusting the Sweetness: We intentionally kept this recipe low in added sugar, using just ¼ cup for both loaves. If you prefer a sweeter zucchini bread, you can experiment with increasing the sugar, potentially up to 1 cup. Keep in mind that additional sugar may also affect the bread's moisture and texture.
Batter Consistency: Don't worry if the batter seems a little thick! The applesauce provides moisture, and the grated zucchini will release additional moisture as it bakes. The batter should be thick but spreadable rather than runny.
Baking Time: Depending on your oven, the moisture content of your zucchini, and how full your loaf pans are, your bread may need the full 60 minutes or a little longer. Insert a toothpick into the center of each loaf to check for doneness. If the tops begin browning too quickly, loosely cover them with aluminum foil while they finish baking.
Cooling & Slicing: Allow the loaves to cool in their pans for 10–20 minutes before transferring them to a wire rack. Since this bread is especially moist, letting it cool completely before slicing will help it hold together and prevent crumbling.
Storage: Store the cooled zucchini bread in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months for best quality. Thaw in the refrigerator or warm gently before enjoying!
Nutrition Facts
Calories
93Fat
0 gSat. Fat
0 gCarbs
21 gFiber
1 gNet carbs
20 gSugar
6 gProtein
2 gSodium
194 mgCholesterol
0 mg