Freezer Zucchini Bread


Looking for a little healthier way to incorporate zucchini? How about using your freezer zucchini in this recipe? I posted how to freeze a bumper crop here.

This is a recipe I tweaked from Eat BetterAmerica. This is a common site I use to look for a healthier option. This quick bread replaces some of the oil for apple sauce. I used my freezer zucchini and King Arthur white whole wheat flour. Feel free to use what flour you have on hand.

Healthier Zucchini Bread

2 1/2 cups fresh or shredded, drained, squeezed dry fresh or frozen zucchini

1 cup unsweetened applesauce

3 eggs

2 teaspoons vanilla

1 1/2 cup sugar

1 1/2 cups King Arthur white whole wheat flour

1 1/2 cups unbleached all-purpose flour

3 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon baking powder

Heat oven to 350. Spray loaf pans or use muffin liners. In a large bowl, mix zucchini, applesauce, egg, vanilla and sugar well. Stir in remaining ingredients until blended. Spoon batter into pans or scoop using a cookie scoop into muffin liners.

Bake 50 to 60 minutes or until toothpick comes out clean. Cool ten to fifteen minutes in pan. Loosen sides and return to cooling rack. Cool at least an hour before packaging. Muffins take about 20 to 25 minutes depending on how they are filled. Check doneness with toothpick.

Wrap cooled bread in plastic wrap and foil. Place in labeled gallon size bags for long term freezing. Thaw 12 to 24 hours prior to slicing.

**I use mini-loaf pans which are connected. When I doubled this recipe I got 4 mini-loaves and 10 muffins, but one of my pans are deeper than the other.You can purchase disposable mini-loaf pans for gift giving purposes or reuse them several times. Feel free to add 1/2 cup chopped nuts if desired. I leave out for allergy and frugality purposes:)


Want to know to gift others with this bread? Look at pretty packaging, gifting ideas and freezing methods here.


I’m happy to report all six of us devoured this bread, even my two picky boys ate it. YES, I got vegetables in them!!! Stay tuned for my version strawberry shortcake using this bread. Do you enjoy zucchini bread?

4 thoughts on “Freezer Zucchini Bread

  1. Raynelle

    You go! I am also aspiring to be a Proverbs 31 woman! Great recipe…. Great bread. Replaced the whole wheat with my own fresh ground winter wheat. Also through in some ground flax. Everything I use is organic. (Some people confuse being organic with being a vegan….go figure? :>) Keep up the good work!

    1. admin

      I’m glad you stopped by to make some “sneaky” bread. We call it sweet bread at my house-no zucchini word in the recipe:)

  2. international law firm

    My grandmother had made a lot of zucchini bread batter, and its been in our freezer for about 2 years or so. Is it still good? Can it get freezer burned, go bad etc? Thanks(:

  3. jessi

    I absolutely love this recipe! It is healthful, yummy, and one of the few quick breads my kids will eat. I had to post a comment to mention that it is terrific with 1/3 c cocoa powder and 1/2 c chocolate chips added. Slightly less healthy, but still a treat! I always reduce the sugar to 1 c total, and use oat flour for half of the flour. Delicious!! Thanks so much for posting this!

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