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Zucchini Bread

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Course: Breakfast, Dessert, Snack
Cook Time: 1 hour
Servings: 12 slices


  • 9x5 loaf pan


  • 2 cups coarsely shredded zucchini (packed and not squeezed)
  • 1 egg
  • 1/4 cup canola oil
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup honey
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour


  • Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper and spray with cooking spray. Set aside.
  • In a large mixing bowl, add the egg, oil, applesauce, honey, vanilla, cinnamon, baking powder and salt; whisk until combined. Add zucchini and stir.
  • Add flours and gently mix with a spatula to combine.
  • Pour batter into loaf pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from oven and allow to cool before slicing and serving.



Toss in your favorite nuts for an added crunch.
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