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
Is refrigeration a necessity for this bread? I would rather not have to place in the fridge if possible. I am wanting to make this for friends so I am just wondering. This recipe sounds really good and I love all of the great reviews! I am not rating it right now since I have not made it yet.
Absolutely love this zucchini bread. Have made 3 loaves thus far and everyone who’s been privileged to taste it had asked for the recipe. I make my own homemade applesauce which is using when I make the zucchini bread and I believe it makes a wonderful difference in the taste of the finished product.
Best recipe i have found yet! so moist…
great bread, substituted the apple sauce, for crushed pineapple
Just removed from oven, let cool in pan and then on wire rack as instructed. We couldn’t wait any longer to try it while it was still warm. We loved it!!! I’m not a frequent cook/baker and this recipe was easy and foolproof. This is definitely a keeper and I’ll be making this again very soon.
Delicious! I only put in 3/4 C white sugar instead of 1 C and it was still delicious!
This recipe is quite perfect! Delicious and nutritious! I added raisins for added sweetness and texture and my family loved it!
I’m not easily impressed by online recipes, and I rarely leave reviews. But I have to say this is the best zucchini bread I’ve ever made in 5 decades of cooking. Mine came out super moist and really flavorful. I followed the directions exactly except that I needed to bake it for about an hour and 15 minutes instead of the shorter amount of time. The crust is nice and chewy and the texture is divine. Very impressive recipe! Thank you for sharing it.
Best Zucchini Bread ever. Heat up a slice in the morning, add a little butter and it’s “heavenly”❤️
I am not a baker, and I have never made zucchini bread before. I tried this recipe (doubled it due to the amount of zucchini I had on hand) and it was absolutely delicious. I followed the directions and it came out perfect. I think mine had to bake about an hour, but that could be due to the age of my oven. I am actually making more today. This is a must try recipe!
No need to refrigerate it. For 40 years I been putting mine in either an air tight zip lock plastic food bag, or sliced in a shallow flat tuper.
The best zucchini bread I’ve ever made! This recipe will be the only one I will use from now on. Perfect!! I followed the recipe exactly except I did have to bake it about 10 min longer than it called for.
My daughter wanted to learn how to make zucchini bread… I had warned her how much work went into prepping the zucchini… then I found this recipe. What a game changer! And it’s THE BEST I have ever had! I decided to add mini choc chips to one batch to entice my oldest to try it and she even ate it. She turns her nose up to all things green. This recipe will forever be my zucchini bread recipe. We tried it with the apple sauce then tried pumpkin and coconut greek yogurt when we didn’t have it on hand. Both were great and just gave it different flavor profiles. I used coconut oil with the coconut greek yogurt. It turned out yummy!
Best ever! Easy to make!
Excellent – moist and not too sweet! It disappeared and is constantly on demand. The whole family loves it, including a toddler.
Best bread. My family loves it. I have made four loaves in two days.
This is the only zucchini bread I make now. My family loved it.
I had tons of zucchini from our garden. In my opinion there is no better way to share the harvest than with baked bread. This recipe for zucchini bread turned out to be a hit!
How would I do this with freshly milled flower? Would I use soft white wheat or hard?
This is a very easy recipe and it is delicious