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
Very yummy and moist! I added walnuts and brown sugar on top before baking which turned out great!
Great recipe. Made breads and mini muffins using this recipe. Added walnuts and blueberries to some and chocolate chips to others. They stay very moist. Baked the mini muffins for 16 minutes.
This is wonderful zucchini bread!!!! My family loves it. When I was getting the ingredients together, I realized I had no applesauce. The closest thing in my pantry to the consistency of applesauce was pumpkin purée. Tastes like Thanksgiving.
Awesome bread. Best we have ever had. I do reduce the sugar by half and add banana which keeps it sweet. I didn’t read all the reviews, but someone else may have mentioned this. You can grate the zucchini and freeze it until you are ready to use it. I would use within 3 months. I freeze mine flat so it doesn’t take up too much room and save enough for 3 loaves.
Very easy to make and very moist n delicious!!!
I get so many compliments on this fantastic recipe. Best ever zucchini loaf. Truly delectable. Thanks so much. I make it every single week 😁
Just made this and added dried pineapple to one and cherries to the other. Both were AMAZING!
I found this recipe last year. Everyone in the family loves it. My husband doesn’t like to eat zucchini, but he will devour this bread. My father toasts it in the toaster oven, then butters it. So yummy. Just gave this recipe to my daughter in Florida. She can’t wait to make it.
I have made this a zillion times. We have a giant crop of zukes this year. Sometimes I add choc chips. It is without the doubt the most delicious zucchini bread I’ve ever tasted. It’s that applesauce! My trick is to turn off the oven when it’s done, but then leave it in the oven for another hour. It takes all of the extra wetness out of the zucchini but it is still sooooo moist due to the applesauce. This recipe is perfection. Everyone’s initial reaction is OMG when they take their first bite. Thank you so much for sharing this, it’s just so SO good!
Great recipe. I did add about 1/4cup more flour and cut the sugar by half. I made 3 small loaves with a pecan crunch on top. Delicious!
Very easy to put together, this is the 1st one I’ve made. Will let you know
Timing is off. I had mine in the oven for about 90 minutes before it was done. Also I didn’t have applesauce so I used a half cup oil instead of a third in place of the applesauce and it turned out great. Didn’t feel like it was missing anything at all. This makes a very sweet, dense, moist, loaf, which is right down my alley! It was so good!
I make this every year with fresh picked zucchini from our garden. Easy to follow recipe and it bakes up to perfection! A five star!
I doubled it, came out great! My husband isn’t typically a sweets fan, and ate about 3/4 of one loaf.
LOL – was substituting 2/3 c of melted butter instead of the oil. I melted it, got distracted and forgot it. It’s still great (husband put the melted butter on the baked bread). So still got used!
By far the best zucchini bread I have ever tasted. Not sure what leaving it in the frig does, but it sure helps.
Delicious! This has become my go to recipe for zucchini bread.
Awesome recipe, but I totally disagree with best after refrigerated. It’s best fresh and goes bad fast, even in the fridge. After 3 days it starts changing color and loses it’s flavor, but until then it’s probably the best I’ve ever had!!
I made this once and it was ok with only 1.5 cups of zucchini. Today i made it 2 cups of zucchini. Came out much better because it had more zucchini in it. With only 1.5 cups it wasnt enough. Glad i added more zucchini!
I made this a few times & it’s a hit every time. If you’re running short on zucchini, you can add carrots.
Simply the best & oh so easy to make
Absolutely the very best!! Adding some walnuts this time. SO GOOD!!!!
Thanks for info. Trying rec this morning. Just recd. 7 zuchinni!
This is SUCH a delicious zucchini bread recipe as is! It is THE best! I did make a few modifications that work well, too. I used 1 1/4 cups of date sugar (1 cup blonde and 1/4 cup dark) in place of the white and brown sugars in the recipe. When using date sugar you must reduce the flour to 1 1/4 cups. (I used 3/4 cups stone ground whole wheat and 1/2 cup white unbleached flour.) I also increased the cinnamon to 1 1/4 teaspoons.