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
Yes it’s correct this zucchini bread
is a crowd pleaser. Easy to follow.
I don’t even whisk, just use spatula
Added some chopped walnuts and dark
cocoa bits (because my daughter as a cancer
patient needs more calories)
Thank you so much for sharing your recipe
Thea
This is a great recipe!!! It’s moist and delicious! I highly recommend it.
How long will the bread last in the fridge? I made it today and want it to keep until Sunday, when I serve it.
Just baked this and am so excited to try! Today is Thursday – will this last in my fridge, covered, until Sunday, or should I freeze it? I’m planning to cut and serve it then.
Hands down best zucchini bread recipe, bar none! THANK YOU! The Apple Sauce and not over mixing is what does it justice, my humble opinion.
I have made 6 loafs of bread but they keep dropping is anyone else having this problem they still taste good but look bad
I had that problem too! If you put it in the fridge, it should solve that problem. It will still taste delicious, maybe even better, after it has cooled in the fridge!
To make it healthier instead of sugar I put there the agave syrup and honey. And it taste soo good! I love this recipe!
How much agave and honey did you put in?
Delish! Made this twice with the only change being a bit of nutmeg. It’ll be my go to for zucchini bread.
I made this recipe today and making it again tomorrow, it was soooo good. I used 3 small loaf pans and baked for 45 min. and just right.
Mine is in the oven backing right now. I tasted the batter and it was hard to have just one taste. So I know it is going to be great. Can’t wait. Thanks so much for sharing.
I have made this recipe several times and enjoy it more and more each time. I now double it, and have shared with coworkers and 8 of the 9 recipients said it was the best they had ever tasted and requested the recipe.
Hello, a repeat question from earlier email. What y the reason for 12 hour refrigeration recommended?
Thank you,
I am not sure you “have” to refrigerate if you plan on consuming all at once. It helps to store baked goods in the fridge for preserving freshness etc.
I made one loaf of bread and 12 muffins tonight. I loved this recipe! I added all spice and nutmeg too! Yum yum yum!
Because the flavors intensify. Its always better the next day.
This recipe is really nice . I doubled up on it made two loafs and six large muffins. Thank you for sharing the recipe. My bread turned out moist . The only thing I changed was that I used Organic Sugar. And added Raw cashews in one loaf 1/3 cup chopped.
Have you ever made this in muffin form? If so, how did you change the cooking temp and time?
Easy to make, super moist, and has a great flavor. This bread has been devoured by my family. This is likely the only way we are going to get zucchini into our diet.
Seriously amazing. I’ve made it several times. It last’s about a week if you eat it after baking. If you freeze it, leave it out for several hours and it tastes as good as fresher baked. Highly recommend.
Followed the recipe exactly and it was moist and delicious. Oh, I did substitute whole wheat flour for the all-purpose flour. Everyone loved it including a VERY picky eater.
Loved this recipe.. Didn’t have applesauce but had apple butter made by a friend. Used that then added almost teaspoon of fresh grated ginger. AMAZING!
I baked it in ninja foodi! It made 2 bundt size and they were perfect! One I added blueberries and cardamomm the other dark chocolate and walnuts. Both were tested delicious. Excellent recipe! TY.
Very good!!