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Morning Glory Zucchini Bread

Morning glory zucchini bread is a hearty American quick loaf packed with grated zucchini, carrots, apple, coconut, raisins, and walnuts for a colorful, texture-filled slice. Bake until a toothpick comes out clean, then cool briefly for an easy, sturdy slice.
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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: 285
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
Vegetable, fruit, 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 and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan; set it aside for easy filling later.
Mix dry and wet
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined; the mixture should look speckled.
  2. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth, glossy, and fully incorporated.
Combine and bake
  1. Stir in zucchini, carrots, and apple until the wet batter turns thick and studded with shreds.
  2. Fold the dry ingredients into the wet just until combined; stop when no dry streaks remain to keep the crumb tender.
  3. Fold in shredded coconut, raisins, chopped walnuts, and sunflower seeds or pepitas for a visibly colorful, texture-packed batter.
  4. Pour the batter into the loaf pan and smooth the top with the pan to level the surface.
  5. Bake at 350°F for 55–65 minutes until a toothpick comes out clean, with the top set and lightly golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so it firms up and holds its colorful interior.

Notes

Pro tip: squeeze the grated zucchini dry so the loaf bakes through without turning gummy. Store tightly wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a dietary swap, use lactose-free Greek yogurt (and keep everything else the same) for similar tang and moisture.