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
Do i need to change temp or time if I bake mini loaf pans?
I made the recipe in a mini loaf pan at the same temperature (350) for 35 minutes. They were done but a little over done on the corners. I think next time I’ll lower the temperature by about 10 degrees and check with toothpicks in the center for doneness.
I’ve also made the recipe only added toasted walnuts in the regular size loaf pans. Absolutely love this zucchini bread-it is my ‘go to’ recipe now!
The absolute best
I found this recipe and used it to make my first zucchini bread and it turned out perfect. I did half the white sugar and it was still sweet enough. My children and my husband even liked it, thank you!
This is truly easy and tastes so good. My neighbor gave me three zuchinni.
In the last two weeks my husband and I have made approx. 15 zuchinni breads.
Everyone likes them. We put some in the freezer for when we travel.
Live in colorful Colorado 😎 I use cannabis oil in this recipe. My favorite way to use zucchini from my garden
This turned out great! I added some cocoa powder in for some of the flower and it is still phenomenal!
Excellent and easy.
Delicious!! I made it just like recipe says and it was perfect. Super moist.
My colorblindness led me to think I was grabbing a cinnamon applesauce cup. It was cherry so I added a couple tablespoons of chocolate Nesquik and oh man this black forest thingy is great!
Very good recipe made 4 batches to give to family. They all loved it.
Oooh!! I had to write again!!! Will be making 4 loaves but thought why not a bunt cake?!! Again, your recipe is great and of course I add a bit more zuke in because we have so many coming right now!! Will he checking out your other recipes!! Thanks again!!!
The best zucchini bread ever! Recipe so easy . Have made it many times for lots of people . Everyone loves it! Glad I found this recipe .
This was amazing! I have one to friends and they’re asking for more. I added some mini choc chips. Making again today. Thank you!
I made this recipe yesterday but I made 12 muffins instead of a bread. It took about 30 minutes for the muffins to fully baked. And since my granddaughter is allergic to eggs I substituted for each one egg I used one teaspoon of baking powder mixed with 1 and 1/2 tablespoons of oil and 1 and 1/2 tablespoons of water. I did that two times since this recipe called for two eggs the recipe was wonderful I will definitely be saving this one as my favorite zucchini muffin recipe.
Just made this recipe. I love it . Will be my go to recipe from now on. Uncomplicated, and moist
Thanks .
has anyone tried using almond flour and monkfruit for lower carbs?
Has anyone tried making muffins from this recipe?
Thanks for the great recipe, it turned out delicious. This will be my go to zucchini bread recipe.
Thanks for the great recipe. This will be my go to recipe for zucchini bread.
Must say this one of the best I have had and Avery easy to make 😀
Can I use sweetened applesauce?