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Morning Glory Zucchini Bread

Morning glory zucchini bread is a hearty American quick bread packed with grated carrots, apple, coconut, and raisins for a colorful, texture-filled slice. This loaf bakes until set and then cools so the crumb firms up beautifully 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
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
  • 0.3333 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
  • 0.3333 cup shredded coconut
  • 0.3333 cup raisins
  • 0.25 cup chopped walnuts
  • 0.25 cup sunflower seeds or pepitas

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Set a baking sheet on the oven rack to help catch any drips while the loaf bakes.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
Mix the wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Combine the batter
  1. Stir in grated and squeezed-dry zucchini, grated carrots, and grated apple.
  2. Fold the dry ingredients into the wet mixture just until combined, then fold in shredded coconut, raisins, chopped walnuts, and sunflower seeds or pepitas.
Bake
  1. Pour the batter into the greased loaf pan 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 before slicing so the crumb sets and slices cleanly.
  2. For best texture, slice after it rests; it’s even better on day two.

Notes

Pro tip: squeeze the grated zucchini dry thoroughly to prevent a gummy loaf. Store airtight at room temperature up to 2 days or refrigerated up to 5 days; freeze sliced portions up to 2 months. For a dairy-light option, use a plain dairy-free yogurt in the same amount (the loaf still bakes up well).