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
You’re right….this IS the best zucchini bread recipe! It’s just so delicious. It tastes like spice cake! I can see eating this with cream cheese frosting on it for the ultimate indulgence. I used apple butter instead of applesauce for even more decadent moist sweet deliciousness 😉 Thanks very much for sharing – I have a bumper crop of zucchini ready to be picked and this is what I’m going to make with most of it!
Wow, this was a really easy recipe and the results were awesome…it freezes well too. Have made this several times now and everyone loves it
So yummy, I made this for our family and then made one for our neighbors.
Thank you so much! So easy, so moist, perfect for a Summer afternoon.
5 Stars
This is the best zucchini bread recipe I have ever tried. Moist delicious! It didn’t make it to the refrigerator. After 10 minutes we just meant to”taste” it. LOL
Making more now and will make again and again!
Made this yesterday, making a second today! Fabulous recipe! I didn’t have unsweetened applesauce so I used sweetened and it turned out YUMMY!
Delicious, sweet and moist. I made 4 loaves because I had a lot of zucchini. Easily doubled. I like zucchini bread sweet and this is. I added a few extra spices just for fun to the 2nd double batch. This will be my go to recipe from now on.
Same here, huge zucchinis, removed seeds and still had too much. Oh well, add an extra egg and more grains to absorb moisture, corn, buckwheat, manioc flax, experiment. Knocked the sugar down, blender did an apple, sugar, oil into puree (no applesauce in house). So good.
Delicious!! Very moist. We have an abundance of zucchini in our garden. I will be making another loaf today adding chopped walnuts.
Loved it can not stop making it!!!
I’d like to do this using mini bread pans. What would the bake time be for mini bread pans?
Try 30 min then according to your oven another 10 min then check it. I would only put in 1 the first time to test the tem o and how the oven cooks it.
How long would you cook the bread if you are baking in mini loaf pans?
Hi, I just made this recipe in the mini loaf pans and at first I thought maybe it would take 20 minutes but I gave it an extra 10 to make sure they were cooked through. They came out great. So, depending on one’s oven, it would be 20-30 minutes.
This is delicious! Such a big hit with my whole family – crisp outside and moist in the middle. Also loved the applesauce substitution. Will definitely make again.
I made them in mini pans and ate a whole one myself. Absolutely my favorite recipe. I didn’t have quite enough zucchini this last batch, so I used a carrot to make up for it. I am about ready to throw them in the oven, and I have no doubt it will be excellent!
for how long did you bake them in the mini pans?
This bread is worthy of 5 stars! I just waited for the 10 minute “cool down” period and I just finished 2 slices DELICIOUS. Do not hesitate to make this recipe if you are looking for a fool-proof, moist, delicious zucchini bread recipe. My 8 year old daughter and I followed this recipe to the T and simply mixed walnuts in the batter right before pouring into the bread pans to bake (used 2). I tried a different recipe before and did not have the same result so I am ecstatic that I found a recipe that came out fantastic!
Really the perfect recipe! I use zucchini from my garden, I make this bread almost every day for two weeks, now.
SOOOOOOOGOOOOOOOD!! Moist and delicious. My 10 yr old picky eater loved it.
I made this recipe and it was delicious. I also added walnuts and doubled the recipe. Will keep this one on file!!!
This bread is amazing it is soft and it tastes delicious. I made 3 loaves of zucchini bread and added (raisins, chocolate chips, and walnuts.)
So good. Brought a loaf to a party last night and it was a big hit. Making another today. I added walnuts. Delicious way to use up the zucchini in the garden.
I make an applesauce cake in the winter months because it just seems appropriate then so yes I am going to try this…my question is: could you substitute zucchini with yellow summer squash? It has similar texture and taste. I have and abundance of it right now and thought it would work? Has anyone tried it?
Great Recipe! My bread turned out great. I leave it in the oven for an extra 10 minutes or so. I also added walnuts and goes great with the recipe! I haven’t tried refrigerating it yet and I’m wondering if it’ll make a difference because it’s already so good after it has rested out of the oven. I highly recommend this.
My first loaf of this is in the oven and was just reading about refrigerating it? Not sure the purpose of that? But I’ve never made zucchini bread before let alone this recipe so we shall see! I will say the batter tasted delicious.