The Best Classic Zucchini Bread – This easy zucchini bread recipe is sweet & incredibly moist.
This is the best zucchini bread recipe ever! It’s got more zucchini and more sugar than most recipes so it tastes amazing. And, applesauce makes this homemade zucchini bread super moist.
One of the reasons this is such an easy zucchini bread recipe, is because there’s not much prep work for the zucchini, like in many other recipes.
How to grate zucchini for zucchini bread:
- Do not peel the zucchini before grating, leave the skin on.
- Do not salt, drain out, or squeeze out any of the liquid from the zucchini.
- Use the large grate of a box grater to grate 2 small (or 1 large) zucchini for 1 ½ cups lightly packed grated zucchini.
How to make The Best Zucchini Bread Recipe:
- Add grated zucchini, sugar, and brown sugar to a large bowl.
- Add vegetable oil, eggs and vanilla.
- Whisk the wet ingredients together.
- Add flour, baking powder, baking soda, salt, and cinnamon.
- Stir just until combined.
- Pour batter into a loaf pan.
- Bake.
- Refrigerate.
You may also like these other great quick bread recipes.
- My Best Buttermilk Banana Bread
- Cranberry Orange Pumpkin Bread from Peas & Crayons
- Blueberry Muffin Bread from My Sequined Life
Watch the step by step recipe video for The Best Zucchini Bread below:
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The Best Classic Zucchini Bread Recipe
The Best Classic Zucchini Bread - This easy zucchini bread recipe is sweet & incredibly moist because it's made with applesauce & more zucchini & sugar than most recipes.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Video
Ingredients
- 1 1/2 cups grated zucchini - lightly packed -do not drain liquid
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil -or your preferred cooking oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
- In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
- Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
- Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
- Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.
Nutrition
Serving: 1/12th of the bread | Calories: 213kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 158mg | Potassium: 135mg | Sugar: 22g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 23mg | Iron: 1mg
Made a double recipe last night (for 2 loaves). One loaf went to the guy who supplied the zucchini. Cut and distributed the other loaf to neighbors and coworkers and got rave reviews from all! Will definitely make this again.
I must have packed my zucchini too tightly, or maybe my eggs were too large, but the resulting bread took about 75 minutes to bake, and the result, though tasty, had a custardy layer at the bottom.
Next time I would use less zucchini, maybe less applesauce, and/or smaller eggs.
I followed 2 different Zuccini Bread recipes and this recipe was the WINNER! It moist and not dense. I added half a cup of ground date bars (can substitute fig newtons) and substituted peach yogurt as I didn’t have any applesauce.
So moist, this is an awesome recipe.
Could you use nuts and raisins?
I did this recipe 2 times. The first time the ingredients would not stick all together and I baked it for 1 1/2 hours and it ended up a sloppy goo. The second time he ingredients mixed together well, and looked correct. I had high hopes for this. I baked it… and it was doing great! Then after almost 2 hours I took it out of the oven. I let it set in the pan for around 15 minutes. Then I tried to get it out, I dumped it over and only the top half came out. Now I had throughly greased the pan so it shouldn’t have stuck. But the bottom half was a jelly consistency that tasted like eggs. I wouldn’t recommend using this recipe. All of that being said, the part that was cooked tasted amazing, just wish there was a whole loaf.
Yummy
I made 6 loaves of this zucchini bread. It was so delicious and moist! I gave some to a couple of my neighbors and they are donating more zucchini for me to make more LOL Awesome and easy recipe!
I thought it was a little tasteless. Definitely needed something
One of my new favorite snacks… and I don’t even like zucchini! So, so, so good! Tastes just like banana bread! I drizzled mine with melted chocolate that added just a little more flavor! Five stars for sure!
This was the first time ever making zucchini bread and it was amazing! My 4-yr-old loved it! I had to bake it a bit longer but that seems to happen with all breads I make, so it’s probably my oven. Thanks so much for this recipe!
Truly the best!!!! Thanks for this awesome recipe!!! Me and my husband love it..We grow a lot of Zucchini this year. I’m glad I found this website for the best Zucchini
I think also a little less sugar would be better. Salt a must to being out the flavor. Delicious and moist
Perfect recipe!! I only used 1/2 cup sugar in total (personal preference). Brilliant, brilliant recipe! Thank you for sharing it with us.
I’ve made this twice, not straying from the original recipe at all…it is perfect! Very moist and very tasty!
Absolutely delicious!
This was fantastic! Absolutely amazing! Thank you!! ❤️❤️❤️❤️
This is the best recipe ever! We loved this bread! Thank you!
The flavor was good, but I actually find this bread too moist. Baked for 60 min, toothpick came out clean, but I just don’t like the consistency. I think next time I will leave out or cut down one of the wet ingredients…maybe less or no oil, or maybe I’ll squeeze out the zucchini.
Perfection!!!!