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
Thanks so much for this recipe–it is the best!
Thank you for the recipe my whole family loves this best bread ever
Best zucchini bread E.V.E.R. !!! And easiest, too! I have made it so many times this month already that I almost have the recipe memorized. Thank you for teaching us to shred and dump without draining and squeezing. Now, if we can only learn to leave it alone to go in the fridge. So far, we must gobble it up right after getting it out of the pan. Thank you so much!!!♥️
Can you tell me if you ever made these as muffins?
I doubled the cinnamon, but otherwise baked the bread as written. Both times making this recipe, the loaf disappears before it’s cooled. This recipe is going in the regular rotation!
Smells delicious. Can’t get it out of pan to cool though. I knew I should have both sprayed and floured the pan. I know my family will love it.
This is the most deliciously moist zucchini bread. Everyone loved it. Gonna make mini loaves and freeze…I have a lot of zucchinis growing. Delicious with a lil cream chees too!!! Ty
Reduced the white sugar by 50%. Added chopped walnuts. Yum.
love it
Best zucchini bread recipe I have ever tried. The only thing I would do differently would be to mix the sifted flour, baking soda, baking powder and cinnamon in a different bowl to mix together first before putting in the liquid components. Otherwise this recipe is perfecto!
HOLY SCAMOLEY!!! I made bread yesterday and they were great!! Picked 4 more Huge zukes this morning and made 2 loaves and 2 muffin tins!!! The secret?!! YOUR APPLESAUCE GURRRRL!!! AMAAAAZING!!! THANK YOU!!! YOU’RE THE BOMB!!!
I’ve been using this recipe all summer, so I started to feel like jerk not saying thanks. It’s so easy, works all the time. I’m a cook for a living but I can’t bake to save my life haha! In being so and myself, I always make variations. My favourite few so far is adding butterscotch chips at the halfway point while dumping the batter into my loaf pans. Or a nice drizzle of chocolate, then of course pecans, and or walnuts. Best way to add these little things is in the middle of pouring the batter. No one wants to burns their nuts! Thanks again ^_^
Texture was great! Very Delicious!
Thanks
Delicious!! This was my first attempt. My husband almost ate the whole loaf on one evening…lol!
This made delicious zucchini bread! Will definitely use this recipe again!
Best zucchini bread recipe!!!! It’s moist and delicious.
Will it taste any different without the applesauce?
I have not used the applesauce yet, but I have made your bread like 4 times this past month and today I will be making 4 loaves in a day. New neighbors, so I will be giving them one and freezing the rest!!! Glad there is no nutmeg, ucky!!! Thank you so much!!!
I use applesauce in place of any oil or butter. Bread always comes out moist. I also add some grated carrots for some extra sweetness.
Thanks for a terrific recipe! I decreased the sugars by 50%, baked 45 minutes (high altitude of 7220’), and made no other adjustments.
Thank you for this tip, Marla I did the same thing — cut the sugar in half – and it was yummy. Also added some non-dairy mini chocolate chips. GREAT recipe!! Thanks, Amanda!
Already planning mini loaves for Christmas gifts. It’s also fun to add 1/4 cup mini chocolate chips to a mini loaf.