❤️You’ll Love This Zucchini Bread No Eggs
This eggless zucchini bread is slightly on the healthier side. This zucchini bread is made with whole wheat flour. Applesauce is used to replace the eggs in the recipe. It makes the bread super moist and light. Bread does not taste like zucchini whatsoever. Zucchini itself has a mild flavor, so it does not add any whole lot of flavor to the bread. However, zucchini does make the bread moist. Along with sweetness, it tastes like cinnamon-ey. I have added ground cinnamon and freshly grated nutmeg in the recipe.
🧾 Ingredient Notes
Here is the picture of all the ingredients required to make delicious eggless zucchini bread. You might have all the ingredients available in your pantry.
Whole wheat flour: I have used 100% whole grain whole wheat flour that is available in American grocery stores. But in the past, I have tried with Indian chapati atta and it works fine.
Ground cinnamon: I use ready store-bought cinnamon powder which is ground form of Ceylon cinnamon sticks. It is perfect for desserts and sweet stuff. A Note to my Indian friends: NO, you cannot use the powder of Indian cinnamon stick. It has more oil content and different taste compared to the former one. It is good for curries, pulao, and biryanis, not good for sweets.
Applesauce: is used to replace the eggs. Always use “unsweetened” applesauce. Homemade or store-bought, doesn’t matter.
Oil: Always use flavorless oil like corn, canola, vegetable, safflower oil, etc.
Walnuts: The walnuts are toasted and chopped before adding. Instead, you can use other nuts like pecans, almonds.
Toasted coconut: sometimes I do add toasted coconut (unsweetened and shredded). You can see I have used in step-by-step photos but not in the video.
👩🍳 How To Make Eggless Zucchini Bread? (Pics)
- Take dry ingredients (whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, salt) in a bowl.
Grate the zucchini and keep it aside. See the Tips section below for more details. Grease 9x5x3 inches pan using oil and pastry brush. Or use the cooking oil spray. Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes. Lightly roast the walnuts in a pan on medium heat. Once cooled, chop them. Similarly, toast the shredded coconut till they are light golden brown in color. Alternatively, you can toast both of them into the preheated oven for 5-7 minutes with turning them in between for even toasting and browning.
- Whisk well it everything is mixed.
- In another large bowl, add oil, applesauce, white sugar, and brown sugar.
- Whisk till sugar is almost dissolved.
- Not add grated zucchini.
- Mix well.
- Add dry flour mixture.
- Start mixing using a wire whisk and halfway through switch to a spatula and mix till everything comes together. Do not over mix.
- Now add toasted walnuts and coconut.
- Fold them into the batter.
- Pour into the greased pan. And bake into the preheated oven for 60-65 minutes or till the toothpick inserted into the center comes out clean.
- Let it cool in a pan for 10 minutes. Then loosen the sides using a butter knife and remove it to a wire rack. Let it cool down completely and then slice, serve.
🥒 Zucchini Grating Tips:
No need to peel the zucchini. No need to remove the seeds. Because we are keeping the skin, you will see pretty green shreds are running through the bread. Use a box grater or use the food processor to grate the zucchini. Wash the zucchini well, since we are keeping the skin make sure to get rid of all the dirt. Pat dry, cut off the ends and then grate. No need to squeeze out the water from zucchini. Just grate, measure by lightly packing into measuring cup and use. You can use frozen grated zucchini. Defrost, discard the water collected at the bottom of the bowl, just use grated portion only, no liquid.
💭 Expert Tips For Eggless Zucchini Bread
Do not overmix the batter, otherwise, you will end up with chewy and dense bread. You should start with a whisk, but halfway through switch to a spatula and mix gently till everything looks mixed. Make muffins: The same batter can be used to make it into muffins. Bake for about 20 minutes. To get the perfect slices without breaking and making it crumbly, let the bread cool down to room temperature then slice. (I know, that’s hard to do).
🍞 Storing Instructions
Room temperature: Stays good for 2-3 days. Just wrap lightly with parchment paper and keep in an airtight container. Refrigerator: Stays good for a week. Wrap with parchment paper and store in an airtight container. Freezer: Stays good for up to 3 months. You can wrap the entire loaf using plastic wrap and freeze. I prefer to wrap the individual slices using plastic. Then store in a freezer-safe Ziploc bag. Thaw at room temperature before enjoying. I would toast lightly and have it with my coffee.
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