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
Great consistency, super moist (I think the applesauce helps !) except a tad too sweet I think. Next time I will do 3/4ths cup white sugar instead of a full cup, a tad more salt and more cinnamon – or add some pumpkin pie spice (cardamom, allspice, cloves etc) on top of the amount of cinnamon called for.
Can you add crushed pineapple and how much?
Love this recipe so much
Can this recipe be doubled?
This truly is the best zucchini bread! It is the first time I ever used this recipe and only my 2nd time of making zucchini bread, and my family and I cannot tio raving about it as well as eating it. I truly rate this as 5 STARS
Very yummy. Moist and full of flavour.
I just pulled 2 loaves out of the oven and it smells soooo good in my home. Ive not used this recipie before, but it sure has everyone here drooling with anticipation. I added some chopped mixed nuts, and doubled the cinnamon. I love the idea of adding dried cranberries,raisens and chopped apples. Yummy! I am off to slice a piece of what I’m sure will be heaven!
Really like recipe but want to know why it needs to be refrigerated. Other zucchini recipes I’ve made do not.
My family loved this bread. It was really moist. And not too sweet. That’s the way we like it.
Made it today and overall great flavor, with just the right amount of sweetness. Only issue is mine seemed a little dense. The loaf was short and didn’t puff up like a normal loaf. Any recommendations on what to do? Not sure if adding a bit of yeast would help this situation.
Try checking the date on your baking powder (or add a bit more)….. if it is expired it may not give the loaf enough “lift”.
My guess is you mixed it too much. Definitely don’t add yeast.
It almost sounds like you mixed the ingredients together for too long. I’m not going to swear that is the answer but it is a strong possibility.
baking soda and baking powder are the leavening agents in this recipe. i would not recommend yeast in a batter
Soooo delicious! My mom made this and gave me the recipe. It’s perfect for vegans and non-vegans alike!
Made this with GF 1 : 1 flour. Used monk fruit sweetener for sugar and date sugar in lieu of brown sugar. Also added a touch of maple extract with likewise almond and vanilla extract. Some cardamom, and a pinch of allspice, cloves and 1 1/2 TBS of poppy seeds. 2nd time I’ve made it GF and each time I “customize” your moist and easy recipe.
Thank you. 5 star.
Justine
Moist and flavorful! Although I used whole wheat pastry flour and added 1/4 t. of nutmeg and didn’t have the applesauce so diced up and apple, and added raisins and walnuts, then was able to cut back the granulated sugar by 1/2 c. and my family loves it.
Great recipe! Easy to make and very delicious!⭐⭐⭐⭐⭐
This is the most moist cake I have ever made and took no time at all to put together Best part I didn’t have to use the mixer!! I am thinking of adding 1 cup of peeled grated apples next time. I cooled it for 10 min and no one wanted to wait any longer. Thanks for an awesome recipe.
Great recipe & so easy to make! I’ve made zucchini bread twice now with this recipe and it’s turned out amazing both times. I added extra cinnamon + some allspice & nutmeg. I have a lot of zucchini from my garden so I quadrupled the recipe. Adjusted the temp to 325 and baked for 60 minutes (maybe a few extra) with the four 9×5 loaf pans. Delish and everyone loves!
Can I use mini pans for this recipt how many miny pans and how long cook will thant wk
I used 4 mini-pans. They baked in around 25-30 minutes.
Love this recipe
Took a lot longer to bake then the recipe said but it was worth it
I’ve made this recipe several times this summer with homegrown zucchini. Made muffins and loaves. Added chocolate chips, raisins, nuts and dried cranberries, all great. I increased the cinnamon to 1 tsp. I’ve doubled and tripled the recipe and it turned perfectly every time. The muffins are great for grab and go breakfasts. Bake muffins for 25 min. My go-to zucchini bread recipe!
For the 25 mins is that regular cupcake size muffins or jumbo?
Family loves this recipe. We grow zucchini just to make this to store for the long winter months. Sweet moist just perfect!