Easy Slow Cooker Applesauce Recipe
There are some recipes that just stick with you, you know? The ones that smell like home, that bring back a flood of cozy memories, and that you can whip up even when you’re running on fumes. For me, that recipe is this ultimate zucchini bread. Seriously, it’s so good, it’s basically a chocolate chip muffin meets a moist, tender quick bread, all rolled into one glorious loaf. I’ve made countless zucchini bread recipes over the years, but this one? It’s the one that has earned a permanent spot in my recipe binder, dog-eared and splattered with love. It’s the kind of thing I crave when that 3 pm slump hits, or when I need a fuss-free dessert that still feels special. My kids, bless their picky little hearts, devour this like it’s going out of style, and honestly, I can’t blame them. It’s got that perfect balance of sweet and moist, with pockets of melty chocolate that just sing. If you’ve ever felt intimidated by baking, or just wanted a foolproof recipe that *always* turns out, you’re in the right place. This is it.
What is Zucchini bread?
Okay, so when you hear “zucchini bread,” you might picture a slightly bland, maybe even dry, health-food-ish loaf. But let me tell you, this is NOT that. Think of it more as a super-moist, tender cake that just happens to have the incredible secret ingredient of zucchini. It’s not about tasting the zucchini, per se; it’s about how that grated veggie contributes to an unbelievably tender crumb and keeps everything from drying out. It’s essentially a quick bread – meaning no yeast, no long proofing times, just mix and bake! The name itself is pretty straightforward, but the magic lies in how seamlessly the zucchini integrates, making for a richer, more decadent bite than you’d ever expect. It’s the unsung hero of quick breads, really, transforming a simple batter into something truly spectacular.
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has become my go-to, and I just know you’re going to fall in love with it too. First off, the flavor! Oh my goodness, the flavor. You get this lovely, warm sweetness from the brown sugar and spices, which pairs perfectly with the richness of the chocolate chips. And those chocolate chips? They become these glorious, melty puddles of pure happiness in every bite. It’s not overly sweet, which I appreciate, but it definitely satisfies that craving for something decadent. Then there’s the simplicity. I’ve made this so many times on busy weeknights when I’ve barely had time to think, let alone bake. It’s truly a dump-and-mix situation, and the results are consistently amazing. You don’t need any fancy equipment, just a bowl, a whisk, and a spatula. And let’s talk about cost-efficiency! Zucchini is usually pretty budget-friendly, especially when it’s in season. This recipe makes a generous loaf, so you get a lot of deliciousness for your buck. Plus, it’s incredibly versatile. While I adore it with chocolate chips, you can totally swap those out for walnuts, pecans, or even a mix of both. I’ve even tossed in a bit of cinnamon or nutmeg for an extra cozy kick. It’s one of those recipes that feels like a hug in a slice. It’s genuinely one of my favorite ways to use up garden zucchini, and the fact that it’s a crowd-pleaser makes it even better. It’s also fantastic for when you’re craving something sweet at 10 pm but don’t want to go through the whole process of baking a cake – this is your lifesaver!
How do
Quick Overview
The beauty of this zucchini bread is its straightforward nature. You’ll simply whisk together your dry ingredients, then your wet ingredients, combine them gently, fold in the star of the show (zucchini and chocolate chips!), and bake. It’s about as fuss-free as it gets for a baked good that tastes this incredible. The whole process, from gathering ingredients to having it in the oven, takes maybe 15 minutes tops. Seriously, it’s that quick and easy, which is why it’s my secret weapon for deliciousness on demand.
Ingredients
For the Main Batter:
You’ll need all-purpose flour – about 2 cups. Make sure it’s spooned and leveled, not scooped, for the best texture. I like to use a good quality all-purpose flour; nothing fancy is required, but good ingredients always help! You’ll also need baking soda (1 teaspoon) for lift and baking powder (half a teaspoon) for a little extra boost. A teaspoon of cinnamon adds that warm, comforting flavor, and a pinch of salt balances everything out beautifully. I always add a touch of nutmeg if I have it on hand, but it’s optional. For sweetness, we’re going with 1 cup of granulated sugar and a generous half cup of packed brown sugar. The brown sugar adds a lovely depth of flavor and moisture that granulated sugar alone can’t quite achieve. And of course, we can’t forget the eggs! Two large eggs, at room temperature if you can, will bind everything together. For that incredible moisture, we’re using 1/2 cup of vegetable oil or melted unsalted butter. I’ve tried both, and honestly, oil tends to yield a slightly moister loaf that stays that way longer, but melted butter gives it a richer flavor. It’s a toss-up, really! And the star: 2 cups of grated zucchini. Make sure to squeeze out *most* of the excess moisture, but don’t go crazy trying to get every single drop – a little moisture is good!
For the Filling:
This is where the magic happens for me. 1 cup of good quality semi-sweet chocolate chips. I’m a huge fan of milk chocolate too, so feel free to mix and match! If you’re feeling fancy, you could even add a handful of chopped walnuts or pecans for some crunch. Some people like to add a bit more cinnamon or even a pinch of espresso powder to the chocolate chips before folding them in to enhance the chocolate flavor – a little trick I learned from a baking friend!
For the Glaze:
This is totally optional, but oh-so-worth-it. You’ll need about 1 cup of powdered sugar. For the liquid, I usually use 2-3 tablespoons of milk (any kind works – I’ve even tested this with almond milk and it actually made it even creamier!). You can also use water, but milk gives it a richer flavor. A tiny splash of vanilla extract is a must for me, just a teaspoon, to round out the flavor. Some people like to add a tablespoon of unsweetened cocoa powder to make a chocolate glaze, which is also divine!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for even baking. While it’s heating up, grab a standard 9×5 inch loaf pan. I always grease it really well with butter or cooking spray, and then I like to flour it too. Sometimes, I’ll even line it with parchment paper, leaving an overhang on the sides. This makes it ridiculously easy to lift the loaf out once it’s baked. Trust me, no one wants to be scraping stubborn bread out of the pan!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Whisking them all together at this stage ensures that all the leavening agents and spices are evenly distributed throughout the batter. This is a small step, but it’s so important for a consistent rise and flavor in every single bite.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar and brown sugar. Then, add your eggs and whisk until they’re well incorporated. Pour in your oil (or melted butter) and whisk until everything is smooth and combined. You want this mixture to look emulsified and nicely blended.
Step 4: Combine
Now, here’s the key to a tender zucchini bread: don’t overmix! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. It’s totally okay if there are a few streaks of flour still visible. Seriously, stop mixing as soon as you don’t see huge pockets of dry flour. Overmixing develops the gluten too much, which can lead to a tough, dense loaf, and that’s the last thing we want here.
Step 5: Prepare Filling
Gently fold in your grated zucchini and your chocolate chips. Again, be gentle! You just want to distribute them evenly throughout the batter without overworking it. Some people like to toss the zucchini with a tablespoon of flour before adding it to help absorb some moisture, but I find squeezing out most of the water beforehand is usually enough for me. If your batter feels super thin after adding the zucchini, don’t worry, it’s supposed to be a bit on the wetter side.
Step 6: Layer & Swirl
Pour the batter into your prepared loaf pan and spread it out evenly with your spatula. If you’re feeling fancy and want those beautiful swirl patterns, you can sprinkle a few extra chocolate chips on top and gently swirl them in with a knife or skewer. This isn’t essential, but it does make for a prettier presentation and more concentrated chocolatey goodness on the surface.
Step 7: Bake
Pop that beautiful loaf into your preheated oven. Bake for about 50-65 minutes. Now, oven temperatures can vary wildly, so keep an eye on it. You’ll know it’s done when a toothpick or a thin skewer inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly before the center is cooked, you can loosely tent it with foil for the last 15-20 minutes of baking. I’ve learned this trick after many a browned-but-raw loaf!
Step 8: Cool & Glaze
Once it’s baked, take the loaf pan out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up a bit more. Then, carefully invert the loaf onto a wire rack to cool completely. Resist the urge to slice into it while it’s piping hot – it will crumble! Once it’s mostly or completely cool, you can whip up the glaze. Whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable consistency. Drizzle it over the top and let it set. For a thinner glaze, add more liquid; for a thicker one, more powdered sugar.
Step 9: Slice & Serve
Once the glaze has set (or if you skipped the glaze!), slice your zucchini bread into thick, generous slices. I like to serve it at room temperature. The smell alone as you slice into it is heavenly. It’s perfect for breakfast, a snack, or even dessert. Enjoy every single delicious bite!
What to Serve It With
This zucchini bread is pretty much a standalone superstar, but here are some of my favorite ways to enjoy it:
For Breakfast: My absolute favorite way is a thick slice, lightly toasted, with a smear of butter. It’s so satisfying and tastes like such a treat to start the day. A good cup of coffee is the ultimate companion here. For a slightly more elevated breakfast, I might serve it with a side of fresh berries or a dollop of Greek yogurt. It’s just comforting and delicious.
For Brunch: This is where it really shines! Arrange slices on a platter alongside other brunch favorites like scrambled eggs, crispy bacon, or a fruit salad. It adds that perfect touch of sweet to balance out savory dishes. A mimosa or a nice iced tea complements it beautifully for a more festive brunch.
As Dessert: While it’s not overly sweet, a slice of this warm zucchini bread with a scoop of vanilla bean ice cream or a drizzle of caramel sauce takes it to a whole new level. It’s that perfect late-night craving satisfier when you don’t want a heavy dessert but still want something sweet and comforting.
For Cozy Snacks: This is probably its most frequent role in my house! A slice with a glass of milk is pure childhood bliss. It’s also fantastic for packing in lunches or for an afternoon pick-me-up when you need a little energy boost. It’s the kind of treat that makes even a regular Tuesday feel a bit special.
Top Tips for Perfecting Your Zucchini Bread
I’ve baked this loaf more times than I can count, and through trial and error, I’ve picked up a few tricks that I think really make a difference. You’ll want to hear these!
Zucchini Prep: This is probably the most important step! You need to grate your zucchini, of course, but the key is to get most of the excess moisture out. I use the large holes on a box grater, and then I’ll pile the grated zucchini into a clean kitchen towel or a few layers of paper towels and squeeze, squeeze, squeeze! You’ll be surprised how much water comes out. Too much moisture can make your bread gummy or soggy, and we definitely don’t want that. Using fresh, firm zucchini is also best; mushy, watery zucchini just won’t do.
Mixing Advice: I can’t stress this enough – do NOT overmix the batter! Once the wet and dry ingredients are combined, stop. Seriously, just fold until you don’t see big streaks of flour. A few small lumps are perfectly fine and will actually contribute to a more tender texture. Overmixing develops the gluten in the flour, which leads to a tough, rubbery loaf, and that’s a baking disaster in my book. Gentle is the name of the game here.
Swirl Customization: If you’re adding chocolate chips and want to make them more visually appealing, don’t just dump them in. After you pour the batter into the pan, sprinkle about half of your chocolate chips over the top. Then, use a knife or a skewer to gently swirl them down into the batter. This creates those lovely pockets of melted chocolate throughout the loaf. You can also add a bit of cocoa powder or extra cinnamon to the chocolate chips before adding them for a deeper flavor.
Ingredient Swaps: While this recipe is fantastic as is, feel free to experiment! If you don’t have vegetable oil, melted unsalted butter works well (about 1/2 cup). For a healthier twist, you could try unsweetened applesauce or even Greek yogurt for some of the oil, though it might change the texture slightly. I’ve had success using a mix of half oil and half applesauce. For the chocolate chips, any kind will do! Dark chocolate, milk chocolate, white chocolate – go wild! Chopped nuts like walnuts or pecans are also a wonderful addition, about 1/2 cup to 3/4 cup.
Baking Tips: Every oven is different, so get to know yours! Start checking for doneness around the 50-minute mark. If the top is browning too quickly but the center isn’t cooked, loosely tent the loaf pan with aluminum foil. This is a lifesaver! I always bake my quick breads on the middle rack for the most even heat distribution. And for that clean toothpick test, make sure you’re inserting it into the center of the loaf, avoiding any melty chocolate pockets, which can give a false impression of doneness.
Glaze Variations: The glaze is optional but highly recommended! If you want a thinner glaze, add milk or water a teaspoon at a time until you reach your desired consistency. For a thicker, more decadent glaze, use less liquid or add a bit more powdered sugar. You can also add a tablespoon of unsweetened cocoa powder to make a chocolate glaze, or even a bit of lemon zest for a citrusy kick. If you prefer no glaze, a simple dusting of powdered sugar or a sprinkle of cinnamon-sugar before slicing is also lovely.
Storing and Reheating Tips
Properly storing your delicious zucchini bread is key to keeping it fresh and delicious. Thankfully, it’s pretty straightforward!
Room Temperature: Once completely cooled, you can store your zucchini bread at room temperature. I usually wrap it tightly in plastic wrap or place it in an airtight container. It should stay fresh and moist for about 2-3 days. Honestly, it rarely lasts that long in my house!
Refrigerator Storage: If you live in a particularly warm or humid climate, or if you want it to last a bit longer, you can store it in the refrigerator. Again, make sure it’s in an airtight container. It will keep well in the fridge for up to 5-7 days. Just be aware that refrigeration can sometimes dry out baked goods slightly, so you might want to warm up a slice before enjoying.
Freezer Instructions: This zucchini bread freezes beautifully! This is a great way to make a double batch and have some on hand for later. Once the loaf is completely cooled, wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, or at room temperature for a few hours. You can also reheat individual slices directly from frozen (covered loosely with foil) in a 300°F oven for about 10-15 minutes until warmed through.
Glaze Timing Advice: If you plan to freeze your zucchini bread, I highly recommend glazing it *after* you’ve thawed it and are ready to serve. The glaze can sometimes become a bit sticky or melty in the freezer. So, either glaze it fresh before storing at room temperature, or glaze it once it’s thawed and ready to eat.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe! It’s more than just a recipe to me; it’s a little slice of comfort that always delivers. It’s proof that you can create something incredibly moist, flavorful, and satisfying without a whole lot of fuss. The fact that it uses a humble vegetable to achieve such a wonderful texture is just brilliant. If you’re looking for a treat that’s perfect for breakfast, brunch, or just because, this is it. I really hope you give it a try and that it becomes a favorite in your kitchen too. It’s been a lifesaver on busy days and a guaranteed hit at any gathering. For those who love this, you might also enjoy my recipe for [link to a similar recipe, e.g., “Moist Banana Bread”] or my tips on [link to a related topic, e.g., “Using Up Your Garden Harvest”].
I can’t wait to hear what you think! Drop a comment below and let me know how yours turns out, or if you’ve added any special twists. Happy baking!
slow cooker applesauce
Ingredients
Method
- Peel, core, and slice the apples.
- Place them in the slow cooker.
- Add the cinnamon stick, lemon peel, lemon juice and brown sugar.
- Set crock pot to low and cook for 6 hours.
- Stir apples occasionally, apples will slowly become a delicious applesauce.
- Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.
