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
wonderful, this is just what i was looking for, hank you..
My husband and I love this recipe. I add 1/2 to 3/4 cups nuts and most of the time double the recipe. If doubled, the bread needs about 69-72 minutes for both loaves to be done.
This is the best zucchini bread I’ve ever had and I have never liked zucchini bread. We made a couple of alterations, notably: we fine grated the zucchini so the bread has a finer texture; after spraying the pan, we coated the pan with sugar (gives the crust a wonderful crunchiness); and we sprinkled the top with raw sugar. Oh, and we threw in chocolate chips . I know, sugar overload but oh-so-good! These were made as Christmas presents so we weren’t going for healthy
Served this at Thanksgiving 2019, it was a great hit. I got multiple compliments.
We all loved the texture and flavour of this bread. The grandkids said that it tasted just like banana bread!
Can this be cooked in a 9×13 inch pan?
I just made the classic zucchini bread and I am so happy to say it was the easiest and the most moist bread i have ever made. It really was so good. Thank you for sharing it with me. I am throwing away my old recipe that i used to use.
Love this recipe! Thanks so much posting it. I have made it twice now and both times it turned out amazing. I added a 1/4 tsp nutmeg, 1/2 cup of grated apple and 1/2 cup of shredded coconut. Kept everything else the same. Seems pretty healthy and tastes delicious!
The very best I’ve ever tasted! We ate it every morning for breakfast! You won’t be disappointed and so very easy to make. I reduced the sugar by 1/4 cup and it was still sweet. I’ll try reducing by 1/2 cup next…. I’m sure it will still be amazing.
So delish and easy to make
What temperature? Doesn’t mention it anywhere!
Step one says preheat to 350 degrees (Fahrenheit). 🙂🥰
350* for 45 minutes to one hour. Check it out a few times, then stick a toothpick in center.
What if you only have sweetened applesauce, should i lessen the sugar?
I was wondering the same thing, as I only had sweetened apple sauce in my pantry. I currently have a loaf in my oven and I just used less white sugar. I’ll have to let you know how it turns out.
This is delicious. I used GF flour and it worked fine. The first time I made it I sprinkled raw shelled pumpkin seeds on top and realized I had forgotten to add the salt. I ground sea salt on top and this has turned out to be the best mistake. The first bite has crunch, sweet, salt and moist chewiness. I also tossed in some flax seeds. When the zucchini in the garden gave out, I made it with two apples that had gone through the grater blade on the food processor. Turns out great. This recipe works well in the baking pans for baked doughnuts with a shorter baking time. For sweetener I´ve been used a shy cup of white sugar and a dollop of molasses. Yes, you get a hint of the taste of the molasses.
Tasted just like Moms..didnt have any nuts but will get a bunch for my next batch.good stuff.
By far the best zucchini bread I’ve ever had!!
Excellent, will double the recipe next time. I love it hot/warm right from the oven. Easy, simple and delicious. The only adjustments I made were use rice flour and added walnuts. I am not a cook and will make this over and over again.🥰
I bake this one time turn very good 👍 DELICIOUS!!
bake again today the bottom was semi bake Wonder what I do wrong?? 😭
I’ve tried many recipes on this type of bread and I have to tell you this is my second time making it and its every bit the best Ive made thanks to you. Each time I make this recipe it times ten so they are large batches. Thanks again Chef Michael J
This is by far the BEST zucchini bread I have ever made! The recipe was so easy to follow and it came out perfectly. I did add some chopped walnuts , pecans would be great too. No adjustments were needed either as I live at 5300 ft elevation. Thanks for a wonderful recipe!
Yum, I am not a baker and I made these into muffins and they turned out great, even fresh out of the oven. I used unsalted butter as my fat, added walnuts, and used maybe 3/4 a cup of sugar (I didn’t have enough to follow the recipe) and it worked out great.
This is absolutely delicious! I followed the recipe exactly and it came out great! Thank you so much for sharing this!
Perfect fall bread. Grandkids love it and don’t know they are eating a veggie☺️