This Zucchini Applesauce Bread with Brown Sugar Oat Streusel is perfect for late summer baking. It starts to bring an early fall vibe with the warm cinnamon and apples. The greek yogurt (or sour cream) will ensure a lovely light moist texture. I put it in most of my quick bread recipes.
The zucchini, applesauce, cinnamon, and streusel are SO GOOD together.
We have zucchini coming in hot and fast from the garden and we LOVE making this Zucchini Applesauce Bread with Brown Sugar Oat Streusel, but depending on your supply, you have some options. If you’re a little short you can always substitute shredded apples in place of the zucchini. That’s another one of our favorite recipes. Or you could go 1/2 and 1/2. They all blend so well together.
The Brown Sugar Oat Streusel
It might be the best part of this zucchini applesauce bread! This is an easy streusel that pulls together quickly. I always double the batch to use on many other breads and cakes. It’s a more sturdy and rustic streusel so it matches well with fruit crisps, also. The recipe is already doubled so feel free to take the quantities down by 1/2 if you don’t need extra on hand.
If you’re looking for a lighter “crumb topping” you might be interested in My All-Purpose Crumb Topping for Pies, Strudels, and pastry. It’s a flour and sugar mixture that is light, crunchy, and buttery.
Baking with zucchini adds a nutritious “hidden” vegetable
Zucchini adds bulk for baked goods
It creates a moist and light texture
You can cut back on butter and fat
Zucchini has a neutral flavor that takes on the flavors of your cake, bread, and muffins.
It utilizes your garden zucchini
It does not need to be peeled so it’s easy to use
Any size zucchini can be used
Zucchini Applesauce Bread with Brown Sugar Oat Streusel
Brown Sugar Oat Streusel
- 1 cup flour
- 1/2 cup oats rolled, regular or quick *but not instant*
- 1/2 cup walnuts chopped, optional (or pecans)
- 1/2 tsp kosher salt
- 1/2 cup softened butter
Zucchini Applesauce Batter
- 1 3/4 flour all-purpose
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 cup butter unsalted, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs large
- 1 tsp vanilla
- 1/2 cup applesauce
- 1/4 cup yogurt, plain or sour cream
- 1 1/2 cup grated zucchini
- Heat oven 350F. Place a rack in the center of the oven.
Prep the pan – Makes one loaf
- Line a bread loaf pan with parchment paper leaving enough so it trails over the sides. Spray with non-stick spray or lightly coat with butter.
- In a large bowl combine all ingredients. Using a fork or a pastry cutter, work the butter in and thoroughly mix until the texture is crumbly, with some larger pieces and some smaller. If your mixture is a bit wet, add more flour. If it's a bit dry, add another tablespoon of butter. This mixture is a double batch and makes enough for 2+ loaves. I often freeze half of it to use for later.
- Whisk dry ingredients in a small bowl and set aside.
- In a mixing bowl, beat butter and sugars until light and some air is incorporated, add eggs one at a time, beating between each addition.
- Add vanilla, then applesauce, and the yogurt (or sour cream). Mix until combined.
- Mix in the dry mixture until just incorporated.
- Fold in the shredded zucchini.
- Pour into the prepared loaf pan.Sprinkle generously with the streusel topping.
- Bake at 350f for about 40-50 minutes, checking at the 30 mark to see how brown the top is coming along. Cover loosely with foil to prevent over-browning. Test with a skewer or toothpick for doneness. When it comes out clean, it's done. Let cool in the loaf pan 30 minutes. Lift up by using the sides of the parchment and transfer to a cooling rack. Carefully holding with one hand, peel off the parchment and let cool on a cooling rack until ready to slice and serve.