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
This is my go-to recipe for zucchini bread, I usually make it every month or so to have for breakfast and snacks. I have noticed a lot of people have had success cutting back on the sugar so I plan to try that next time, any suggestions for doing that?
Awesome!! Zucchini bread.
I was looking for a lemon, poppyseed, zucchini bread and ran across this. So, I added lemon, peel, lemon juice, and poppyseeds. Absolutely excellent loaf!
Excellent recipe! Delicious Loved the crust. Added walnuts. It’s my favorite!
This is the best zucchini bread that I have ever made. This is the only recipe I use now.
This must be the very best zucchini bread.
Curious why you refrigerate the bread after baking? Is this a must??
This recipe is a HOMERUN!!! Don’t CHANGE a thing!!
Delicious, very easy, and so moist. Big hit and is my new go-to recipe. Added a cup of chopped pecans for some crunch as well.
Awesome
It is absolutely delicious 😋 the only thing I left out was the 🧂 salt. It took me longer than I expected it to that said I froze 2 bags of the zucchini for my next loaves.
I prefer this over banana bread any day I like bananas 🍌 but find they repeat on me.
I actually bought the zucchini I didn’t have any in my garden they are plentiful right now in the grocery store.
So moist and flavourful. Definitely a must have in the recipe book
Everyone loves this bread, It has become my signature desert at church and at work. You won’t regret making it and serving to others. I mix all the dry ingredients together before mixing the dry into with the wet.
Love it! For the many, many zucchini’s we have growing…
This recipe works well. I cut back on the white sugar, add a bit more vanilla and remove the cinnamon and it’s still wonderful. I make my breads in small loaf pans and give them as gifts!
I made this recipe twice. The first time I halved the sugar but used sweetened applesauce and olive oil. Today I made it again and tripled the recipe and only used the sugar required for one batch and put in coconut oil. What a great combination. The coconut oil gives it such great flavor and the bread is just sweet enough. Not overpowering and healthier. I used King Arthur organic bread flower. This is the moistest recipe and I will be making this again!
the best
going to try zucchini bread
Zucchini bread was delicious! I was trying to find a recipe without butter or too much oil to decrease the calories. This recipe had no butter and less oil than others. I even made it with less sugar and it was still delicious!! Thank you!
It was super moist.
Super delicious.
My neighbor gave me some zucchini – and I’m growning some too!! I tried your bread and we love it. I’m going to make more and freeze it for Christmas gifts. It was that good!!
Bread came out nice and moist. Got many complimentsq.
Very moist and tasty! Followed the recipe exactly the only change I added was a little cinnamon and sugar sprinkled on the finished loaf.