Easy Apple Bread Without Flour
Okay, so you know how some recipes just feel like a warm hug? This is one of those. I’m not just saying that because I make it a lot (which I totally do), but because it genuinely brings a smile to my face every single time. It’s that perfect balance of moist, not-too-sweet, and bursting with that subtle cinnamon-spiced goodness that just makes everything feel right with the world. My kids ask for this zucchini bread constantly, especially after school, and honestly, who am I to say no? It’s like my secret weapon against their endless snack demands. I’ve tried a *lot* of zucchini bread recipes over the years, and while many are good, this one? This one’s the champion. It’s got that tender crumb you dream of, and the flavor is just spot on. It’s my go-to when I want something homemade but don’t have hours to spend in the kitchen. Think of it as a super-powered, ridiculously delicious version of a classic, and it’s a true lifesaver on busy nights.
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 rely on yeast for leavening. It gets its rise from baking soda and baking powder. The star ingredient, of course, is zucchini! Now, don’t let that scare you. You can’t really taste the zucchini, I promise. What it does is add this incredible moisture and tenderness to the bread, making it unbelievably soft and almost fudgy. It’s typically spiced with cinnamon, and sometimes a hint of nutmeg, which complements the subtle sweetness. You’ll often find nuts or chocolate chips mixed in, which are totally optional but highly recommended in my book. Think of it as a more wholesome, less fussy cousin to banana bread, but with its own unique, delightful charm. It’s the perfect way to use up that garden abundance or just treat yourself to something comforting and delicious.
Why you’ll love this recipe?
There are so many reasons why I’m just completely smitten with this zucchini bread, and I think you’re going to feel the same way. First off, the flavor is just out of this world. It’s perfectly spiced with cinnamon – not too overpowering, just enough to give it that warm, cozy aroma that fills your house the moment it’s baking. And the texture? Oh, the texture! It’s unbelievably moist and tender, thanks to the grated zucchini. I’ve tested this with a little extra vanilla extract, and let me tell you, it really amps up the comforting flavor profile. It’s also ridiculously easy to make. Seriously, you don’t need any fancy equipment or complicated techniques. This is a one-bowl wonder for the most part, which means less cleanup for you, and who doesn’t love that? On top of being delicious and simple, it’s also surprisingly budget-friendly. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. This recipe is a lifesaver on busy nights when you need a quick treat. What I love most about this recipe, though, is its versatility. You can easily add nuts like walnuts or pecans for a bit of crunch, or even stir in some chocolate chips for an extra decadent treat. My kids *adore* it with chocolate chips! It’s also fantastic as is, with just that lovely cinnamon-spiced goodness. It’s perfect when you’re craving something sweet at 10 pm but don’t want to bake a whole cake, or for a delightful breakfast treat alongside a cup of coffee. It’s honestly a recipe that just keeps on giving.
How do you make Zucchini bread?
Quick Overview
Making this amazing zucchini bread is surprisingly straightforward. You’ll start by prepping your pan and preheating your oven. Then, it’s a simple matter of mixing your dry ingredients in one bowl, your wet ingredients in another (or even the same bowl if you’re feeling brave and want even less cleanup!), and then bringing them together until just combined. Stir in your grated zucchini, and any optional add-ins like nuts or chocolate chips. Pour it all into your prepared pan and bake until it’s golden brown and a toothpick comes out clean. A quick glaze tops it off, and that’s it! The beauty of this method is how forgiving it is, making it perfect for even novice bakers. It’s a fuss-free way to achieve incredible flavor and texture.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I find all-purpose works best for that classic texture, but you can experiment with whole wheat if you like!)
1 teaspoon baking soda (This is key for the rise!)
1/2 teaspoon baking powder (For extra lift and tenderness)
1/2 teaspoon salt (Balances out the sweetness)
1 teaspoon ground cinnamon (The heart of that warm, comforting flavor)
1/4 teaspoon ground nutmeg (Optional, but it adds a lovely depth)
1 1/2 cups granulated sugar (You can reduce this a *tiny* bit if you prefer it less sweet, but I find this is perfect)
2 large eggs (Room temperature is best for even mixing)
3/4 cup vegetable oil or melted unsalted butter (Oil tends to make it moister, butter adds a richer flavor. I’ve used both and loved it!)
1 teaspoon vanilla extract (Always use good quality vanilla for the best flavor)
1 cup finely grated zucchini (This is the secret to the moisture! About one medium zucchini)
For the Filling:
This recipe doesn’t traditionally have a separate “filling” in the swirl sense, but if you’re feeling adventurous and want to add some pizzazz, here are some ideas!
Optional Add-ins:
1/2 cup chopped walnuts or pecans (For a delightful crunch!)
1/2 cup chocolate chips (Milk, semi-sweet, or dark – your choice!)
For a Swirl (if you’re feeling fancy!):
2 tablespoons brown sugar
1 teaspoon cinnamon
1-2 tablespoons melted butter
For the Glaze:
1 cup powdered sugar (Sifted to avoid lumps)
2-3 tablespoons milk or lemon juice (Milk for a classic sweet glaze, lemon juice for a slightly tart zing)
1/2 teaspoon vanilla extract (Optional, but it’s a nice touch)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). Then, grab a standard 9×5 inch loaf pan. You’ll want to grease it really well with butter or cooking spray, and then lightly flour it. I like to use a little parchment paper sling at the bottom, too. It just makes getting the bread out so much easier and prevents those dreaded stuck bits. Trust me, it’s a game-changer!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). Whisking them together ensures that all the leavening agents and spices are evenly distributed throughout the flour. This is important so you don’t end up with little pockets of baking soda or a clump of cinnamon in one bite.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Beat it until everything is well combined and looks smooth and slightly frothy. I usually do this with a good old-fashioned whisk. Make sure your eggs are at room temperature; they incorporate much better this way.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon until *just* combined. It’s really important not to overmix here. A few streaks of flour are perfectly fine – they’ll disappear as you add the zucchini. Overmixing can develop the gluten too much, leading to a tough bread, and nobody wants that!
Step 5: Prepare Filling
This is where you get to personalize your bread! If you’re adding nuts or chocolate chips, gently fold them into the batter now. If you’re feeling a bit fancy and want to do a swirl, whisk together the brown sugar and cinnamon in a small bowl. Then, dollop about half of the batter into your prepared loaf pan. Sprinkle the brown sugar-cinnamon mixture evenly over the top. Then, carefully spoon the remaining batter over the brown sugar layer, making sure to cover it completely.
Step 6: Layer & Swirl
If you did the brown sugar swirl, you can take a knife or a skewer and gently swirl it through the batter. Don’t go crazy; just a few passes will create a beautiful pattern and distribute that cinnamon-sugar goodness. If you’re just adding nuts or chocolate chips, just give it a gentle fold to distribute them evenly. The goal is evenness so every slice is delicious!
Step 7: Bake
Pop that beautiful pan into your preheated oven. Bake for about 50-65 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean (or with a few moist crumbs attached, but no wet batter). If the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once it’s baked to perfection, let the zucchini bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully turn it out onto a wire rack to cool completely. While it’s cooling, whisk together the sifted powdered sugar, milk (or lemon juice), and vanilla extract in a small bowl until you have a smooth, pourable glaze. You want it thick enough to coat the bread but not so thick that it’s hard to drizzle. Once the bread is completely cool (this is important, otherwise the glaze will melt right off!), drizzle the glaze over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, it’s time for the best part! Slice your perfectly baked zucchini bread with a sharp knife. I love serving it slightly warm, or at room temperature. It’s absolutely divine on its own, but a little smear of butter is always a welcome addition for me.
What to Serve It With
This zucchini bread is pretty spectacular on its own, but it also plays nicely with a few other things depending on the occasion. For a simple breakfast, I love just a warm slice with a good cup of coffee. It’s that perfect morning treat that doesn’t feel overly indulgent. If you’re serving it for brunch, it’s lovely presented on a nice platter. You could even serve it alongside some fresh fruit salad or a dollop of whipped cream for a touch more elegance. For dessert, it’s fantastic with a scoop of vanilla bean ice cream – the warm bread and cold ice cream are a match made in heaven! My personal favorite way to serve it for a cozy snack is with a glass of cold milk. It’s pure comfort! We also have a family tradition of making a batch around Halloween, and it always disappears first at our little neighborhood gathering. The combination of the sweet, moist bread and maybe a bit of chocolate chip goodness is just irresistible for all ages.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this recipe more times than I can count, and through the years, I’ve picked up a few tricks that I think really make a difference. For the zucchini itself, make sure you’re using finely grated zucchini. Some people like to squeeze out the excess moisture, and you can do that if you’re worried about a super wet batter, but I usually just use it as is. It really contributes to that amazing moist texture. Don’t overwork the batter! I can’t stress this enough. Once you add the wet to the dry, mix until you *just* don’t see any dry flour streaks. Seriously, that’s it. A few lumps are better than a tough loaf. When you’re adding in nuts or chocolate chips, gently fold them in. You don’t want to break them up too much. For ingredient swaps, I’ve experimented with almond milk instead of regular milk in the glaze, and it actually made it even creamier, so feel free to get creative! If you don’t have vegetable oil, melted butter works beautifully for a richer flavor. For baking, every oven is a little different. Use the toothpick test religiously. If the top is browning too fast, tent it with foil. It’s a simple trick that saves many a loaf! And for the glaze, if it’s too thick, add milk a teaspoon at a time. If it’s too thin, add a tablespoon more powdered sugar. The key is a nice, pourable consistency that coats the bread without running off.
Storing and Reheating Tips
This zucchini bread is wonderfully forgiving when it comes to storage. If you’ve got any leftovers (which is rare in my house!), you can store it at room temperature for about 2-3 days. Just make sure to wrap it tightly in plastic wrap or pop it into an airtight container. This helps keep it from drying out. For longer storage, the refrigerator is your friend. Wrapped well, it can last up to a week in the fridge. The texture might firm up a bit, but it’s still delicious. If you want to freeze it, I highly recommend doing so *before* glazing. Wrap the cooled, unglazed loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep beautifully in the freezer for up to 3 months. To reheat, you can either let it thaw at room temperature for a few hours or gently warm slices in a toaster oven or microwave. If you froze it unglazed, you can whip up a fresh batch of glaze once it’s thawed and pour it over. Honestly, even a day-old slice, warmed up slightly with a little butter, is pure heaven.
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 taste of home, a reliable source of comfort, and a surefire way to make everyone in my house happy. The moist texture, the warm spice, and the sheer ease of making it – it all adds up to something truly special. If you love a good quick bread, or you’re looking for a fantastic way to use up some zucchini, I really hope you’ll give this one a try. It’s the kind of recipe you’ll come back to again and again. If you’re a fan of this, you might also enjoy my recipe for my “Best Ever Blueberry Muffins” or my “Easy Apple Crumble Pie.” They’re all part of my go-to comfort baking repertoire. I can’t wait to hear what you think when you make it! Please, leave a comment below and let me know how yours turned out, or if you tried any fun variations. Happy baking!
Flourless Apple Bread
Ingredients
Method
- Preheat your oven to 350℉ and line a loaf pan with parchment paper.
- To a large bowl, add the eggs, almond butter, applesauce, sugar, cinnamon, baking powder and salt. Mix to combine until smooth. Add in the diced apple pieces and fold in. Transfer to your pan and bake. If you're using a 9x5 inch loaf pan you will bake for 40-50 minutes; if using a 8x4" loaf pan will take closer to 45- 55 minutes. Allow to cool before slicing - 10 minutes in the pan and then another 10 on a cooling rack.
