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Morning Glory Zucchini Bread

Morning glory zucchini bread is a packed, colorful quick bread filled with carrots, apple, coconut, raisins, and crunch from walnuts and seeds. You’ll bake a tender loaf at 350°F until a toothpick comes out clean, then cool for clean slices and even better flavor on day two.
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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
  

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, packed
  • 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 Grate and squeeze dry so the loaf bakes up without excess moisture.
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 or pepitas
  • 0.25 cup sunflower seeds or pepitas

Equipment

  • 1 sheet pan

Method
 

Prep the oven and batter base
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Make sure the pan is evenly coated so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Mix until the spices are evenly distributed with no visible clumps.
  3. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. Stop when the mixture looks glossy and fully combined.
Fold in the colorful mix-ins
  1. Stir in zucchini, carrots, and apple. Mix just until the batter turns speckled and thick.
  2. Fold dry ingredients into wet until just combined. Fold gently and stop as soon as no streaks of flour remain.
  3. Fold in shredded coconut, raisins, walnuts, and sunflower seeds or pepitas. The batter should be packed with visible mix-ins.
Bake and cool
  1. Pour the batter into the greased loaf pan. Tap once to settle the mixture and pop up any large air pockets.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. The top should look set and lightly browned.
  3. Cool for 15 minutes before slicing. Letting it rest helps the interior set for cleaner, sliceable pieces.

Notes

For the best texture, squeeze the grated zucchini dry so the loaf bakes through without turning gummy. Cool fully for even slices; store covered at room temperature for 2 days or refrigerate up to 5 days. Freeze baked slices up to 2 months. For a lower-sugar option, you can reduce brown sugar by up to 1/4 cup and expect a slightly less sweet loaf.