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Morning Glory Zucchini Bread

Morning glory zucchini bread is a hearty loaf packed with carrots, apple, coconut, raisins, and nuts for a colorful, texture-rich slice. It bakes up like a classic quick bread and tastes even better after cooling.
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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: 330
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, veg, 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
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. 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.
  2. Stir in grated zucchini, carrots, and apple until the batter looks evenly speckled.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until no dry streaks remain—stop when combined to keep the crumb tender.
  2. Fold in shredded coconut, raisins, chopped walnuts, and sunflower seeds or pepitas.
  3. Pour the batter into the greased loaf pan and level the top.
  4. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes in the pan before slicing, so the interior sets as it releases steam.

Notes

For best texture, squeeze the grated zucchini very dry so the loaf bakes fully without turning gummy. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months (thaw overnight in the fridge). If you want a lighter option, swap the vegetable oil for an equal amount of unsweetened applesauce while keeping the rest the same.