Go Back

Morning Glory Zucchini Bread

Morning glory zucchini bread is a colorful, hearty quick bread packed with grated zucchini, carrots, apple, coconut, raisins, and crunchy nuts. This loaf bakes until set and slices clean, with a texture-packed interior in every piece.
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: 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, vegetables, and 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 the oven and loaf pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
Mix wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Combine produce
  1. Stir in grated zucchini, grated carrots, and grated apple until the mixture looks evenly speckled.
Fold in dry and add-ins
  1. Fold the dry ingredients into the wet mixture until just combined; stop as soon as no dry streaks remain to avoid a tough loaf.
  2. Fold in shredded coconut, raisins, chopped walnuts, and sunflower seeds or pepitas so each slice has visible texture.
Bake
  1. Pour the batter into the greased loaf pan and bake 55–65 minutes at 350°F until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so it sets and holds its shape.
  2. Slice and serve for the best texture, noting it often tastes even better on day two.

Notes

Pro tip: squeeze the grated zucchini well to prevent a gummy center. Store tightly wrapped in the refrigerator for up to 5 days (cool slices re-toast well). Freezing works—wrap slices or the whole loaf and freeze up to 3 months; thaw overnight in the fridge. For a lighter option, swap vegetable oil with unsweetened applesauce using the same amount, keeping the rest unchanged.