Best Homemade Applesauce Cookies Recipe
I remember the first time my grandma handed me her worn, sauce-splattered recipe card for zucchini bread. It wasn’t just a recipe; it was a legacy. Growing up, the smell of her baking this bread meant cozy afternoons, a mug of warm milk, and the promise of a sweet treat. Now, years later, the scent of it baking in my own oven instantly transports me back to her kitchen. This isn’t just any zucchini bread; it’s the kind that makes your kitchen smell like pure comfort, the kind that’s incredibly moist, bursting with warmth from cinnamon and nutmeg, and just sweet enough without being over the top. If you’ve ever felt intimidated by baking or thought zucchini bread was just… well, healthy-ish cake, then buckle up, because this recipe is about to change your mind. It’s honestly one of my most requested recipes, and I can’t wait to share it with you.
What is Zucchini bread?
So, what exactly *is* this magical thing we call zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t require yeast and is super straightforward to whip up. Think of it as a slightly more sophisticated, more moist cousin to your everyday muffin or cake. The “zucchini” part isn’t just for show – it’s the secret weapon! When grated and baked, zucchini adds an incredible amount of moisture and tenderness to the batter, making the final loaf impossibly soft and rich. Don’t worry, you won’t taste the zucchini itself; it just lends its texture and helps keep the bread from drying out. It’s essentially a delicious vehicle for spices and sweetness, and it’s wonderfully adaptable. It’s the perfect way to use up that garden bounty or those zucchini you impulse-bought at the farmer’s market.
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons I keep coming back to this particular zucchini bread recipe, and I just know you’ll fall in love with it too. First off, the flavor is just out of this world. It’s perfectly spiced with cinnamon and a hint of nutmeg, giving it that cozy, autumnal feel, no matter the season. But what really sets it apart is the texture. It’s unbelievably moist and tender, never dry or crumbly, thanks to the magic of zucchini. And the best part? It’s ridiculously easy to make! Seriously, I can whip this up on a Tuesday night after work when I’m craving something sweet but don’t want to spend hours in the kitchen. All the ingredients are pantry staples for me, making it super cost-effective too. Plus, it’s incredibly versatile. I’ve made it plain, I’ve added chocolate chips (a huge hit with the kids!), and I’ve even experimented with adding chopped walnuts for a little crunch. This recipe is a lifesaver on busy nights, perfect for a quick breakfast on the go, or even a delightful treat to share with friends. It’s the kind of recipe that makes you feel like a baking pro, even if you’re a total beginner.
How do you make Zucchini bread?
Quick Overview
Making this delicious zucchini bread is surprisingly simple! You’ll essentially mix your dry ingredients, whisk together your wet ingredients, combine them gently, fold in your grated zucchini, and then bake until golden and fragrant. The whole process, from start to finish, takes less time than you’d spend waiting for a pizza delivery. What I love about this method is how it ensures maximum moisture and tenderness without any complicated steps. It’s truly foolproof, and the results are consistently spectacular. Trust me, even if you’ve had “meh” zucchini bread before, this one will be a game-changer.
Ingredients
For the Main Batter:
Here’s where we build that tender, flavorful base. I always try to use good quality all-purpose flour; it makes a difference! For the sugar, granulated sugar gives it sweetness, but a little bit of brown sugar adds a lovely depth of flavor and extra moisture. You’ll also need baking soda and baking powder for that perfect lift, and a good pinch of salt to balance everything out. And of course, the star spices: cinnamon and a touch of nutmeg. If you have fresh nutmeg, grate it yourself – the aroma is incredible!
For the Zucchini:
This is our secret ingredient for moisture! You’ll need about two medium zucchini, which will give you roughly two cups when grated. Don’t peel them – the skin adds color and nutrients, and you won’t even notice it once it’s baked. Just make sure to grate them on the larger holes of your grater for the best texture. It might look like a lot of zucchini, but it bakes down beautifully!
For the Wet Ingredients:
We’ll need some eggs to bind everything together, a good glug of neutral oil (like vegetable or canola) for richness and moisture, and a splash of vanilla extract to enhance all those lovely flavors. Sometimes, if I’m feeling fancy or want an extra creamy texture, I’ll even swap out some of the oil for unsweetened applesauce, or use almond milk instead of regular milk if the recipe calls for it in other variations.
Optional Add-ins:
This is where you can really make it your own! Chocolate chips are a classic for a reason – they’re divine! About a cup usually does the trick. If you like a bit of crunch, a half-cup of chopped walnuts or pecans is fantastic. Sometimes I even throw in a teaspoon of orange zest for a bright, citrusy note.
For the Glaze (Optional, but highly recommended!):
This simple glaze takes it over the top. It’s usually just powdered sugar whisked with a little milk or lemon juice until it’s pourable but not too thin. You can adjust the consistency by adding more powdered sugar or liquid, drop by drop.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for even baking. While the oven is warming up, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then dust it lightly with flour. This little step guarantees your beautiful loaf will slide right out without any sticking. You can also line it with parchment paper, leaving some overhang on the sides to act as handles – this makes lifting the baked bread out a breeze. I learned this trick after one too many loaves got stuck to the pan!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisking – this not only combines everything but also helps aerate the flour, which contributes to a lighter texture. Make sure there are no clumps of baking soda or powder. You want everything evenly distributed so you get a consistent rise and flavor throughout the loaf.
Step 3: Mix Wet Ingredients
In a separate medium-sized bowl, crack your eggs. Whisk them gently until they’re lightly beaten. Then, pour in your oil and vanilla extract. Whisk until everything is well combined and the mixture is uniform in color. If you’re using any liquid sweetener like applesauce here, add it now. The key here is to just combine; we don’t want to over-whisk.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold them together until *just* combined. It’s super important not to overmix here! You’ll likely see some streaks of flour still. That’s okay! Overmixing develops the gluten in the flour, which can lead to a tough bread. We’re going for tender, so stop as soon as you don’t see any large pockets of dry flour.
Step 5: Prepare Filling
If you’re adding chocolate chips, nuts, or anything else, now’s the time to fold them gently into the batter. I usually do this right before adding the zucchini. It ensures they’re evenly distributed throughout the loaf. Don’t overmix at this stage either – just a few gentle folds to incorporate your goodies.
Step 6: Layer & Swirl
Add your grated zucchini to the batter. Yes, it looks like a lot, but trust the process! Gently fold the zucchini into the batter using your spatula. Again, don’t overmix. You want it to be incorporated, but you’re not trying to beat it into submission. The goal is to distribute the moisture evenly. Once the zucchini is mostly mixed in, gently scrape the batter into your prepared loaf pan, spreading it out evenly. If you’re feeling artistic and want to swirl in some extra cinnamon and sugar, or even a dollop of jam, this is your moment!
Step 7: Bake
Pop that pan into your preheated oven. Now, baking times can vary depending on your oven, so keep an eye on it. It usually takes about 50 to 65 minutes. How do you know it’s done? The best way is to insert a toothpick or a thin knife into the center of the loaf. If it comes out clean or with a few moist crumbs attached (but no wet batter), it’s ready! If it’s still wet, give it another 5-10 minutes and check again. The top should be golden brown and fragrant.
Step 8: Cool & Glaze
Once it’s baked, carefully remove the loaf pan from the oven. Let it cool in the pan for about 10-15 minutes. This allows it to set up a bit more. Then, gently invert the pan onto a wire rack to release the bread. Let it cool completely on the rack before you even *think* about glazing it. If you try to glaze a warm loaf, the glaze will just melt and slide right off. For the glaze, whisk together about a cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until it’s smooth and pourable. Drizzle it generously over the cooled loaf. Let the glaze set for about 30 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, you can slice into your masterpiece! Use a serrated knife for the cleanest cuts. This bread is delicious when it’s still slightly warm, but it’s also amazing at room temperature. I love it with a cup of coffee in the morning or a glass of cold milk in the afternoon. The aroma alone is enough to make you happy!
What to Serve It With
This zucchini bread is so wonderfully versatile, it fits into pretty much any meal or snack occasion you can think of! For a simple and satisfying Breakfast, I love a thick slice toasted lightly and maybe a little smear of butter. It pairs perfectly with a hot cup of coffee or a glass of freshly squeezed orange juice. For a more elaborate Brunch spread, especially on weekends, this bread is a star. Serve it alongside scrambled eggs, some crispy bacon, and a fresh fruit salad. It adds a lovely sweet element that complements the savory dishes. If you’re looking for a delightful Dessert, this bread is surprisingly elegant. A warm slice, perhaps with a scoop of vanilla bean ice cream or a dollop of whipped cream, is pure bliss. It’s also fantastic alongside a warm mug of tea after dinner. And for those cozy, quiet moments, it’s the ultimate For Cozy Snacks treat. Enjoy a slice with a glass of milk while curled up with a good book or while watching a movie. My family also loves it as an afternoon pick-me-up with a big glass of chocolate milk. It’s just one of those comforting treats that always hits the spot.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. Let’s talk Zucchini Prep. Grating is key. I use the larger holes on my box grater. Some people like to squeeze out the excess moisture, but honestly, I find that the extra moisture is what makes this bread so incredibly tender. If your zucchini is super watery, maybe give it a quick pat with a paper towel, but don’t go overboard. You want that hydration! For Mixing Advice, remember my mantra: don’t overmix! Seriously, this is the biggest pitfall for most quick breads. Mix the wet and dry ingredients until they *just* come together, and be gentle when folding in the zucchini. You’re not making pizza dough; you’re building tenderness. When it comes to Swirl Customization, if you’re adding cinnamon-sugar swirls, make a separate small bowl with about 2 tablespoons of sugar mixed with 1 teaspoon of cinnamon. After you put about half the batter in the pan, sprinkle some of this mixture over the top, then add the rest of the batter and sprinkle again. You can use a knife to gently swirl it for a beautiful marbled effect. For Ingredient Swaps, I’ve experimented quite a bit! If you’re out of regular oil, melted coconut oil works, but it will impart a subtle coconut flavor. For a richer flavor, you can replace half the oil with unsweetened applesauce. I’ve even tried making it dairy-free by using a plant-based milk and ensuring the oil is vegan. The batter might be slightly less rich, but still delicious. Baking Tips are crucial. Always use the middle rack of your oven for the most even heat. If you notice the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. For Glaze Variations, if you don’t have powdered sugar, you can simply dust the cooled loaf with a little extra cinnamon and granulated sugar, or even skip the glaze altogether. A drizzle of honey or maple syrup also works beautifully. I once accidentally used buttermilk in my glaze, and it was delightfully tangy – a fun twist if you’re feeling adventurous!
Storing and Reheating Tips
One of the best things about this zucchini bread (besides its incredible taste, of course!) is how well it stores. If you’re planning to eat it within a day or two, leaving it at Room Temperature is perfectly fine. Just make sure it’s completely cooled, and then wrap it tightly in plastic wrap or place it in an airtight container. It stays wonderfully moist for about 2-3 days this way. If you think you won’t get to it that quickly, or if it’s a warm day and you want to be extra safe, Refrigerator Storage is your best bet. Wrap it well in plastic wrap, then tuck it into an airtight container or a heavy-duty freezer bag. It should keep well in the fridge for up to a week, though I’ve found the texture is best within the first 4-5 days. For longer storage, Freezer Instructions are your best friend. Once the bread is completely cooled, I wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil, and finally tuck it into a freezer-safe bag. It can last in the freezer for up to 3 months! To thaw, just unwrap it and let it come to room temperature on the counter, or you can gently reheat slices in a toaster oven or microwave. For the Glaze Timing Advice, if you plan to freeze the bread, I highly recommend glazing it *after* it’s thawed and at room temperature. Glazing before freezing can sometimes make the glaze sticky or weird after thawing. So, bake, cool, freeze without glaze, thaw, and then glaze!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to, never-fail zucchini bread recipe! I truly hope you give this one a try. It’s more than just a sweet bread; it’s a little slice of comfort and joy that’s surprisingly easy to create. It’s the perfect way to use up those garden zucchinis, or simply to whip up a delicious treat when a craving strikes. I love how it’s always a hit with everyone, from my picky kids to my most discerning friends. If you enjoy this recipe, you might also love my Moist Blueberry Muffins or my Easy Banana Bread Recipe – they’re also family favorites and incredibly simple to make. Please let me know in the comments below how your zucchini bread turns out! I’d love to hear about any variations you try or any special memories it brings back for you. Happy baking, and enjoy every moist, fragrant bite!
Applesauce Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, corn starch, ground cinnamon, baking powder, baking soda, salt and ground nutmeg. Set the dry mixture aside for now.
- In a separate large bowl, beat together the butter, granulated sugar, light brown sugar and vanilla extract until well combined (about 2 minutes).
- Beat the applesauce into the wet ingredients just until combined.
- Add the flour mixture into the wet mixture and beat on low speed just until combined (until you no longer see dry ingredients). Be careful not to mix the cookie dough too much or the cookies won’t bake up nice and chewy.
- Line a large baking sheet with parchment paper.
- Using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet then use your hands to shape them into smooth round balls. The cookies can be close together but not touching for this step.
- Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking.
- Preheat oven to 350 degrees F.
- Line a second baking sheet with parchment paper, take some cookies out of the freezer then place those cookies on the second baking sheet. Leave the rest of the cookies in the freezer until you are ready to bake them. Bake the cookies all from frozen. When baking, cookies should be at least 2 inches from each other on the baking sheet since the cookies will spread a bit while cooking. Bake only one tray of cookies at a time to ensure an even baking temperature for all cookies.
- Bake each tray of cookies for 13 to 14 minutes. The tops should look set (no longer wet) but the cookies will still look slightly under baked in the middle. The cookies will finish baking on the hot baking sheet after it is removed from the oven. Do not over bake the cookies or they’ll become dried out. Let the cookies cool completely on the baking sheet before removing.
- Store cookies in a sealed food safe container at room temperature for up to 4 days or in freezer for up to 2 months.
