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:
Find more of my recipes on TikTok
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
Pretty darn good even with my healthy changes. I cut the sugar by about 1/3, will cut slightly more next time. Cut the oil in half. Swapped out 1/2 the flour for white whole wheat (couldn’t tell AT ALL), doubled the cinnamon, added 1/4 t of nutmeg, 1/2 t ginger (more next time), and added golden raisins and walnuts. Will make again, maybe this week.
I baked it longer than the recipe said because the toothpick did not come out clean. Very disappointed when it did not bake through. It was soggy looking when I cut it the next day. If I use this recipe again, I will split it into two loaves and then bake them for fifty minutes.
So disappointed. I followed this recipe exactly and it is wet in the middle. This recipe needed more flour!
Hi Bonnie,
After adding a bit more flour I actually split it into 3 loaf pans. I like the bread shallow and it cooks evenly and a tad quicker.
Sometimes the sogginess happens when I make my banana bread too.
Don’t despair we are all here!
🙂
The best zucchini bread I ever tasted. So easy to make! Came out perfect! Making another one today!
This bread was so easy and came out perfectly! I only had sweetened applesauce so I left out the brown sugar and it was still very tasty!
Amazing , just perfect. I did add I more egg, and made as muffins I loved the not so sweet taste and less oil than other recipes. Apple sauce great too1. Second time I used some left over 1/2 oat flour with regular flour, worked out fantastic!
I’ve made this bread at least 10 times this summer. It is so good! I had so many zucchinis in my garden, i plan on making a bunch and freezing them for winter. Has anyone tried it with less sugar? I would like to reduce the white or brown sugar- curious if anyone has had success?
AWESOME RECIPE! THE REFRIGERATE FOR 12 HOURS IS THE KEY TO MOIST DELICIOUS BREAD!!
Delicious! Only change I made was 1 cup pecans when I stirred in the dry ingredients. Everyone’s favorite!
Janice,
I am so jealous fresh pecans! I wish I lived in a region that had pecans growing. I used walnuts in mine which have a nice similar texture.
I made it and my hubby has already devoured 1/2 the loaf.
It is not making to it’s full cool mode!
I am glad I made 2, I made this with fresh zucchini from the garden!
This is my first time baking Zucchini bread and I must say it was wonderful. Thank you for this great recipe.
This recipe was perfection! So moist and yummie!
How would you adjust for high altitude? I live in Denver and I just popped my dough in the oven but it looks like soup! I’m hoping it turns out, but I’m thinking I should have added more flour!
Raising your oven temp by 25 degrees should help. Apparently I that allows the structure to set quicker before it dries out .
Being moist should actually help as evaporation occurs faster at higher altitudes to, something to do with air pressure.
I live at 3557 feet. Always trying to adjust
Hi! I hope your bread turned out well! I live in Denver also, when I made this I ended up omitting the applesauce (because I didn’t have any, not as an intentional adjustment) and it turned out fine. If yours didn’t come out well the first time, maybe that would help next time!
I live in Denver and had the same problem. 🙂 I added an extra 2 tablespoons and cooked the bread longer—nearly an hour and a half!—until a skewer inserted in the center came out dry. Refrigerating overnight was key to binding the bread together. Now my whole family wants this recipe!
Two tablespoons of flour***
I added more flour. Looks like soup made me laugh 😆
Im down in Colorado Springs, recipe does wonderful as is! How did yours turn out?? Ive made this probably 10 times this summer lol it’s so good
Yikes! I was wondering the same thing! Did you make any adjustments?
Absolutely delicious! Very moist yet light and fluffy. Added chopped walnuts to mine
This was the best zucchini bread I’ve ever made. So moist and delicious. Mine have always been dry and almost burnt by the time the center was done. The recipe was so easy to follow. I’ll be making this one all the time. Thank you!
Excellent..I made four loaves today….it was a home run in our house…took a loaf to my mom she said it was the perfect bake! not dense, great flavor, she is a picky eater..she asked if I would make another one next week for her…I have boys and they were sitting around the stove waiting for the loaves to be done….they are my “taste testers”… they devoured one loaf right then and there…they gave it a 10+…Thank you!
All I can say was wow! The only sad thing about this bread was that between my hubby son and daughter it was gone in a few! This Zucchini bread recipe is by far the very best of them..Thank you with all of our hearts!
Absolutely delicious and easy to make ., I actually mess up and put everything together and it was still good., making one and following directions — smh. I don’t how it could be any better. Bty I didn’t wait to eat it either. Yum
Thank you! I just took in my relatives extremely underweight child. He likes this bread as the bread we use for French toast with fresh fruit on it.
1st time ever, I make zucchini bread! I chose this recipe, because I had everything it required. It was easy. My granddaughter Trinity helped. We made 3 loaves. 1 for my 2 daughters and for my husband & me. They all came out delicious!! So much that I just made 3 loaves more and cupcakes to take to my cousin who gave me the zucchini’s she harvested from her garden! Will be doing more. Loved the recipe and they came out just like your video!
It was easy to make i really loved it. I shared a piece of the zucchini bread with co-workers at work they really liked it. I’m so glad to have found this receipt. I’ll be making some more today
That’s how i really liked it. I give you a 10 plus 😊🌟🌟🌟🌟🌟
This is the best! Super moist and very flavorful! I used coconut oil. This is a definite keeper 🙂
This really is the best zucchini bread I have ever eaten! Very moist and flavorful and easy to make. We didn’t even wait for the bread to refrigerate for the recommended 12 hours and it was still delicious. Probably be even better tomorrow. Thanks for the recipe!
I did add chopped pecans because we put nuts in everything!