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Morning Glory Zucchini Bread

Morning glory zucchini bread is a hearty, colorful quick loaf packed with grated zucchini, carrot, apple, coconut, and raisins. Baked until set and tender with a toothpick-clean center, then cooled briefly for easy slicing.
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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: 420
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
Fruit and vegetable mix
  • 0.75 cup zucchini grated and squeezed dry
  • 0.5 cup carrots grated
  • 0.5 cup apple peeled and grated
Add-ins
  • 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
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and heat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter goes in right away.
  2. Add all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg to a bowl and whisk until evenly combined.
Mix wet and fold in
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  2. Stir in zucchini, carrots, and apple until the wet mixture looks evenly speckled.
  3. Fold the dry mixture into the wet mixture just until no dry streaks remain.
  4. Fold in shredded coconut, raisins, chopped walnuts, and sunflower seeds or pepitas, stopping as soon as they are distributed.
Bake and cool
  1. Pour the batter into the greased loaf pan and smooth the top.
  2. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool the loaf for 15 minutes before slicing, so the interior sets up cleanly.

Notes

Pro tip: after grating zucchini, squeeze it firmly so the loaf bakes up tender instead of gummy. Store in an airtight container at room temperature up to 3 days or refrigerated up to 5 days; freeze sliced portions up to 2 months. For a lighter swap, replace the vegetable oil with an equal amount of applesauce and expect a slightly softer crumb.