Healthy Zucchini Bread with Applesauce Recipe (Gluten-free)
Moist, fluffy, healthy zucchini bread made with applesauce, fresh zucchini, and no refined sugar! Less than 200 calories per slice thanks to using less oil! Gluten-free, easy to make, and kid-approved!
Servings 24 pieces
Calories 193kcal
Equipment
- bread pan
- mixing bowl
- coconut oil spray
- whisk
- cookie cooling rack
- box grater
Ingredients
Dry Ingredients
- 3 cups gluten-free flour all-purpose flour may be substituted
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoon cinnamon
Wet Ingredients
- 3 large eggs beaten
- ½ cup coconut oil melted
- ½ cup applesauce
- 2 cups coconut sugar
- 1 tablespoon vanilla extract
Other Ingredients
- 2 cups zucchini grated
- ½ cup chocolate chips or more if desired
- unsweetened vanilla almond milk add 1 tablespoon at a time, only if batter seems too dry.
Instructions
- Place the oven rack in the middle. Preheat oven to 325F. Spray the bread pan with coconut oil spray.
- Whisk flour, salt, baking powder, baking soda, and cinnamon in a bowl.3 cups gluten-free flour, 1 teaspoon sea salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 3 teaspoon cinnamon
- Whisk eggs, coconut oil, applesauce, vanilla, and coconut sugar together in a large bowl. Add dry ingredients to the wet ingredients and stir until well incorporated. Once the mixture is incorporated, if it seems overly dry, add 1 tablespoon almond milk as needed until you are satisfied with the texture (it should be thinner than a cookie batter but not thin)3 large eggs, ½ cup coconut oil, ½ cup applesauce, 2 cups coconut sugar, 1 tablespoon vanilla extract, unsweetened vanilla almond milk
- Stir in zucchini and chocolate chips. Pour batter into a prepared bread pan. See recipe notes for tips for different pans. Do not fill the pan more than ⅔ full so that it doesn't overflow and bakes evenly.2 cups zucchini, ½ cup chocolate chips
- Bake for 50-70 minutes, or until a toothpick inserted in the center comes out clean. Cool loaves in the bread pan for about 10 minutes. Remove from pans and cool on a cooling rack.
Notes
Recipe inspired by one originally posted on All Recipes.
Note on loaf pan size: This recipe uses one large loaf pan. If you use a medium loaf pan, you may have leftover batter. Only fill the pan ⅔ of the way, so it bakes evenly and doesn't overflow.
Refrigerator storage: Store in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to one week. This may affect the level of moisture therefore I do not recommend slicing it before putting it in the refrigerator.
Freezer storage: Cooled loaves may be stored in a freezer-safe container and frozen for up to three months.
Mini Loaf Baking Instructions: Use a mini bread pan and evenly divide the batter between four pans. Bake for 45 minutes or until a toothpick comes out clean.
Pack the zucchini down into the measuring cup and do not remove moisture unless there is an excess amount.
Make it vegan by swapping out eggs for a flax egg.
Nutrition
Serving: 1slice | Calories: 193kcal | Carbohydrates: 31.4g | Protein: 2.7g | Fat: 6.3g
