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
Excellent recipe! Probably the best recipe I have tried. I will add crushed pecans on next bake. You will love it!
I live at 10,200 feet, so need to know how much flour to use for proper rising.
Our daughter made this recipe and shared with us. It is absolutely fabulous. Have shared the recipe with friends. Definitely will make this many times.
Outstanding zucchini bread recipe. So moist and nicely sweet. My only change was to double the cinnamon from 1/2 to 1 tsp. You can never have enough cinnamon.
We LOVED this recipe! This one is my new “go to” recipe. It’s very moist and has great flavor. It was easy to make for a new baker. The only thing I will do differently next time is I will peel the zucchini. We weren’t crazy about “green things” in bread.
Wow! Incredibly moist and the flavor is amazing. Next time I’ll try whole wheat flour. It needed a bit more time to bake than listed in the recipe. My kids loved it!
how many mini loaves of zucchini bread can you get out of recipe for zucchini bread
I got 7 mini loaves out of this recipe.
Are the times and temperature the same for a dark bread pan?
Love how moist it is, added golden raisins and mini semi sweet chips and made 24 muffins! Delish! Easy to freeze as well. A real treat and reasonable calorie count with the muffin option. Thanks for sharing!
I made this into muffins, and they were delicious! Baked at 350 for about 20 minutes. The only change I made was to use 1 teaspoon pumpkin pie spice instead of the 1/2 teaspoon cinnamon as I like the additional flavor.
I am making this recipe right now and i doubled it and messed up by not mixing the sugar with the other wet ingredients. I did all dry and then all wet,then mixed the dry to the wet. Didnt have cinnamon so i used pumpkin pie spice,and used walnuts on the top.
Also i was given the zucchini and when i shredded it i had a lot of seeds. I couldn’t find any recipes that explained about the seeds. So i guess we will see what happens.
Thanks so much for sharing.
Amazing recipe!!! Made it tripling the recipe and added chopped walnuts ! Everybody loved it!
I just made this! Absolutely amazingly moist! I did put 1 tablespoon cinnamon, and 2 teaspoons vanilla. Perfect! Thank you for sharing!
I added cocoa and made mine chocolate! It was amazing!
First time ever making zucchini bread, getting ready to make more. I made some a second time and used a different recipe because I could not remember which website I used. Could not compare to your recipe. I am glad I finally remembered which website to use. This is the best. Thank you!
Why is it best to refrigerate the bread for 12 hours?
I followed the recipe exactly except added some chopped walnuts. Best Zucchini bread I’ve ever eaten! My total baking time was 1 hour. Amazing.
Best ever
I like the basic recipe, and then make some alterations of my own. Last time I made it (made it several times, have been doing more refining of my changes each time) I used sprouted whole wheat flour with abt one quarter cup of it ground chia seed, half+ coconut sugar and a little less than half date sugar plus an unmeasured swirl of maple syrup, none or very little white sugar and no brown sugar, totaling not quite one cup. Added abt one quarter cup pecans. I use coconut oil, and a little less than suggested. As far as the cinnamon goes…I added more. Also, some dashes of nutmeg, ginger, allspice. Oh, I forgot, I added one half cup carrot, substituting for part of the zucchini. So, then I was sufficiently amused/satisfied with my feeling of innovativeness! Yay…good bread! It’s really hard for me to stick strictly to a recipe (means occasional inedible outcomes) but I do have fun. Thanks for the inspiration!
Thank you because I change recipes too as I need natural, but have gotten great recipes & with your add on it’s a no brainer ☺️
It was very moist and delicious’s. The cooking time. Needed to be an hour. Adding some walnuts would taste great too.
I just made this, with a yellow zucchini, and substituted Greek yogurt for the apple sauce as I didnt have any. Amazing!!! I really enjoyed the cinnamon!!