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
Really the best zucchini bread… Easy to make. so moist. Worth the 10 WW points.
Best zucchini bread I have ever had!! Sooo moist and delicious!! Tried another recipe the same night I made this and the other was not near as good!!
i mix cream cheese and sugar for spread to put on it and its so good!!
Best Zucchini Bread I have ever made. My boys absolutely loved it.
My family loves it!
I doubled the batch, used REAL raw honey in place of the sugar (cut it down by 1/4 cup too). Used half and half unbleached four & whole wheat flour & used duck eggs. Next time, I will cut the (coconut) oil down a bit too. I made both a bread and muffins & snuck in some 60% dark chocolate chips into the muffins. YUM!! Thank you for sharing your recipe!
Did you add the chocolate chips at the end?
Used 2 cups of zucchini, I didn’t have applesauce.
For the sugar I cut it down to 1/2 cup of granulated and added 1/4 cup of raw honey.
1/4 cup and 1 tbsp coconut oil.
2/3 cup semi sweet chocolate chips
I didn’t have applesauce so I used 1/2 cup of canned pumpkin instead, substituted 1/2 cup of white flour for whole wheat flour, and added golden raisins and chopped walnuts. Fabulous!
Best ever zucchini bread. I added walnuts and cranberries in one of my breads and it was amazing.
I made 3 loaves and some cupcakes and A little cake , can it be frozen for later use?
You can definitely freeze this!
Made a double batch last night and my friends and family were blown away with how moist it was ..thank you will be making No More tonight😎
I doubled this recipe. I made one regular loaf and four mini loaves. I only had cinnamon applesauce on hand; So I cut back on the granulated sugar. Wonderfully moist and delicious bread
Absolutely delicious!!! Found this recipe a couple of months ago and have made it numerous times! My 4 kids gobble it up. I have to hide it in order to get some for myself! 🙂
I am going to decrease by half! It was way too sweet..moist and perfect otherwise!
I was looking for a recipe that used less flour. The one i have is for 2 loafs. So glad i found this one. It is a keeper. So easy, good and only makes the one loaf. Love it.
This is great reciepe and tastes delicious! I doubled the reciepe and made 4 mini loafs and a large loaf. Definitely will use this for xmas gifts! Thank you!
Love this recipe! I have made this several times this month and have four loaves in the oven right now. It’s a hit with my family. So moist with the applesauce; I used a little less oil and it tasted the same fabulous–will try other of your recipes soon. Thanks.
With grating the zucchini with the skin on, does it make it difficult to pick the seeds out?
I subbed pear sauce for apple sauce. This truly is the best zucchini bread recipe. Thank you. Can’t wait to try it with chocolate chips.
I added walnut pieces and bananas. Then, substituted the sugar with unsweetened applesauce and monk fruit sweetener. What a great tasting, low sugar recipe.
Do you peel the zucchini before grating?