Go Back

Morning Glory Zucchini Bread

Morning glory zucchini bread with a hearty, texture-packed crumb made by folding grated zucchini, carrots, and apple into a spiced quick loaf. This colorful quick bread studded with coconut, raisins, walnuts, and pepitas bakes until a toothpick comes out clean.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Add-ins
  • 0.75 cup zucchini, grated and squeezed dry
  • 0.5 cup carrots, grated
  • 0.5 cup apple, peeled and grated
  • 0.33 cup shredded coconut
  • 0.33 cup raisins
  • 0.25 cup chopped walnuts
  • 0.25 cup sunflower seeds or pepitas

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Grate the zucchini, carrots, and apple, then squeeze the zucchini dry so excess moisture doesn’t make the loaf dense.
Mix dry and wet
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
  2. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Combine and bake
  1. Stir zucchini, carrots, and apple into the wet mixture.
  2. Fold the dry ingredients into the wet just until no dry streaks remain.
  3. Fold in shredded coconut, raisins, walnuts, and sunflower seeds or pepitas for a colorful, texture-packed loaf.
  4. Pour the batter into the prepared 9x5 loaf pan and smooth the top.
  5. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes before slicing so it sets and cuts cleanly.
  2. Slice and serve; for best flavor and texture, let it rest overnight.

Notes

Tip: squeeze the grated zucchini well—this prevents a gummy center and keeps the loaf tender. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freezing is yes: wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a dairy-light swap, use plain lactose-free yogurt in the same amount.