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zucchini, garden, newfoundland, highway, dessert,

Zucchini Loaf

These moist and not too sweet loaves will help you use up all that wonderful zucchini you have been blessed with.
Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf


  • 3 eggs large
  • 1/2 cup apple sauce unsweetened (one serving cup)
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 cups zucchini, grated OR 2 cups frozen grated.zucchini
  • 3 cups All purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup All Bran Buds


  1. Preheat your oven to 375F.
  2. In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini. Mix on low until evenly combined.
  3. In a separate bowl combine the flour, salt, cinnamon, nutmeg, baking soda and powder. Mix thoroughly with a wire whisk until evenly distributed. With you mixer on low, add the dry ingredients to the wet. Combine until you no longer see any flour. Add the All Bran Buds cereal.
  4. Pour into a greased 8X5 loaf pan and bake for 50-60 minutes. It's done when a knife inserted into the centre comes out clean. Let the loaf cool in the pan for 10 minutes and then remove and let cool on the rack completely.
  5. Makes 8-10 slices.

Recipe Notes

I like to take some of the moisture out of my grated zucchini before I bake with it.  You can toss the grated zucchini with some salt and then place the zucchini in a fine sieve.  Place the sieve over a large bowl to catch the liquid.  Let sit for a least an hour.  Afterwards pat dry with a clean dish towel.  You can also use paper towel.