Enjoying Organic Applesauce Zucchini Bread in Winter Months

Tips and recipe for making this Organic Applesauce Zucchini Bread in the winter months!

During the coldest days of winter it’s nice to infuse the house with yumminess and pull bread out of the oven for the family.

One of the tricks of harvesting zucchini in the summer months is to blanch and freeze it, usually by measuring it in 2 cup increments (and placing in a Ziploc bag), because it’s so plentiful in the summer months and excellent for baked goods in the winter months.

The process of freezing squash is actually simple, but just takes time and discipline to use up all that zucchini growing in your garden. :)

Here’s a tip: If you freeze the zucchini before blanching it, the enzymes in the zucchini will keep working even when frozen and could lead to discoloration and loss of flavor and consistency.

So back to a cold winter morning when all of our family was home for the holidays, including our foreign exchange student from China, which was so enjoyable. We indulged in a loaf of zucchini bread …

Some put butter on their warm piece, others, peanut butter, Nutella, or my favorite … Almond Butter.

Made with organic products and spelt flour … the loaf did not last long in our household.

What’s your favorite “spread” to put on a warm piece of bread?

Applesauce Zucchini Bread

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 3 cups spelt flour
  • 1 cup raw cane sugar
  • 1 cup applesauce (I used my own canned)
  • 3 eggs, slightly beaten
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 cup chopped walnuts (optional)
  • 2 cups grated zucchini (unpeeled, blanched and frozen, squeeze excess water.)


  1. Mix sugar, applesauce, eggs, vanilla and zucchini together in a large bowl.
  2. Mix other ingredients in a smaller bowl, then add them to the applesauce mixture and stir by hand.
  3. Lightly grease 2 loaf pans. Bake at 350 for 45-60 minutes. Cool 10 minutes in pan before removing onto a rack.

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  1. This looks delicious! Happy new year, Sandy!!

  2. We always make zucchini bread in the fall at harvest time, but I’ve never frozen it – good idea for the extra (of which there is always tons).

    My favorite spread for zucchini, pumpkin or even banana bread is a combination of cream cheese and maple syrup. So good and so Canadian!!

  3. THAT. looks incredible, Sandy. I’ll let you feed me that anytime you want. Cool, cool.

  4. If only I had zucchini saved! Definitely on the to do list for next summer. I do love the feeling of pulling a warm bread out of the oven. It’s usually gone in a day but there is just a comforting, relaxing and homey feeling about making it. I love the process and the results and so do my boys!

  5. Mock Devonshire cream!

  6. that looks so yummy! I’ll have to try it.

  7. Yum! warm quick breads are a winter must now and again!

  8. Looks absolutely delicious! I just happen to have zucchini in the fridge!

  9. What’s the missing ingredient ? 1tbls of what?

  10. Pingback: Organic Banana Zucchini Bread - RecipeGirl

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