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Morning Glory Zucchini Bread

Morning glory zucchini bread: a hearty, colorful quick bread packed with grated zucchini, carrots, apple, coconut, and raisins. Moist crumb and crunchy nut-and-seed texture come from folding in mix-ins and baking until a toothpick tests clean.
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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: 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
Fruit, vegetables, and mix-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
  • 1 cast iron skillet

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan with a thin coating so the loaf releases easily.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly blended and no streaks remain.
Mix wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Add vegetables and fruit
  1. Stir in squeezed-dry zucchini, grated carrots, and grated apple, mixing just until distributed.
Combine and fold in mix-ins
  1. Fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing for a tender crumb.
  2. Fold in shredded coconut, raisins, chopped walnuts, and sunflower seeds or pepitas so the loaf is packed with visible texture.
Bake
  1. Pour the batter into the prepared loaf pan, spread the top evenly, and bake at 350°F for 55–65 minutes until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes in the pan, then slice for a moist interior that tastes even better on day two.

Notes

Pro tip: squeeze the grated zucchini well so the loaf bakes up with a set, not gummy, crumb. Store airtight at room temperature up to 2 days or in the refrigerator up to 5 days; freeze sliced portions up to 3 months. For a lighter option, swap Greek yogurt for an equal amount of plain nonfat yogurt to reduce fat while keeping the moist texture.