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Morning Glory Zucchini Bread

Morning glory zucchini bread is a colorful, packed quick loaf with grated zucchini, carrots, apple, coconut, and raisins in every slice. This hearty breakfast bread bakes up tender with a fragrant cinnamon-nutmeg crumb and plenty of crunchy seeds and walnuts.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
salt
  • 0.5 tsp salt
cinnamon
  • 2 tsp cinnamon
nutmeg
  • 0.25 tsp nutmeg
brown sugar
  • 0.75 cup brown sugar packed
eggs
  • 2 eggs
vegetable oil
  • 0.33 cup vegetable oil
Greek yogurt
  • 0.25 cup Greek yogurt
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 0.75 cup zucchini grated and squeezed dry
carrots
  • 0.5 cup carrots grated
apple
  • 0.5 cup apple peeled and grated
shredded coconut
  • 0.33 cup shredded coconut
raisins
  • 0.33 cup raisins
chopped walnuts
  • 0.25 cup chopped walnuts
sunflower seeds
  • 0.25 cup sunflower seeds or pepitas

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set it aside so the batter goes in right after mixing.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Mix until the spices look evenly distributed (no streaks).
  3. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. The mixture should look glossy and well combined.
  4. Stir in zucchini, carrots, and apple. Mix just until the produce is evenly spread through the batter.
  5. Fold the dry ingredients into the wet mixture until just combined. Stop as soon as you no longer see flour pockets for a tender crumb.
  6. Fold in shredded coconut, raisins, chopped walnuts, and sunflower seeds or pepitas. The batter should be thick and studded with colorful add-ins.
Bake and cool
  1. Pour the batter into the greased 9x5 loaf pan and level the top. Make sure it fills evenly in the corners.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. Look for a deep golden top and no wet batter on the toothpick.
  3. Cool for 15 minutes before slicing. The loaf will firm up slightly, making slices hold together better.

Notes

Pro tip: squeeze the grated zucchini well so the loaf bakes through without turning gummy in the center. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight. For a dairy-light swap, use lactose-free Greek yogurt 1:1 to keep the same moist texture.