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:
Find more of my recipes on TikTok
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
Can you use butter instead of oil?
Would love to know this too….
This is the BEST bread!! So moist and delicious! The oil and applesauce just make this bread!! I have 6 zucchini plants in my garden, so I’ve made 6 loaves! The one thing I changed after my first loaf, is to mix the wet ingredients, without the zucchini, then added the flour mixture, and only then did I add the zucchini. My first loaf was hard to blend the dry ingredients into the zucchini mix, and get all of the little flour chunks out.
I made this recipe and added some raisins to the mix. It’s very moist and full of flavor. It’s not too sweet and everyone enjoyed their slice. Next time I am going to also add walnuts.
Great recipe! A little too sweet to me with sugar AND applesauce, def ok to cut down on sugar! Otherwise, I loved it. Super moist. It was a hit with my toddler.
Based on other comments I reduced white sugar to 3\4 cup, kept the brown the same. Reduced oil by 1tablespoon to compensate for less dry ingredients. Still nicely sweet. Easy. Great flavor
I must have looked at at least 6 other recipes before deciding on yours and I must say, This is the best zucchini bread I have ever made. The only things I added extra were 1/2 cup of chopped walnuts and 1/2 cup coconut because, we love both so much. So moist and delicious. Thank you for posting.
Wish I had read reviews before I made this. I would have known to cut back on the sugar! I used JU ST egg to keep the recipe vegan and added flax for an added nutritional boost.
What I liked best was not having to drain the liquid from the zucchini. I also added walnuts and dried cranberries. Four stars for the sugar overload
I’ve made this countless times and it’s always gone by the next day. So good!
Hello Amanda!
Your recipes are absolutely deliciously healthy. I followed your zucchini bread recipe and baked the zucchini in muffin tin and the muffins were amazing! Shared the muffins with several neighbors and they were raving about your recipe!
Also, baked your ground chicken meatloaf. Deliciously moist and my husband was so pleased he went back for seconds. lol
Warmly, Theresa Torrini
Amazing worth it !!! Added nuts
Great recipe. Read some of the comments regarding the sugar and decided to cut the regular sugar by 1/4 cup. Ended up making one loaf. The other batch we made gluten free with the one-to-one flour and made them into muffins – baked about 18-20 minutes and turned out great!
I loved it and made a couple of changes. I reduced sugar by 1/3 cup and added a small amount of pecans. It was
easy to make and I’ll definitely make again.
Fabulous recipe! My husband as well as my coworkers loved it!
This recipe is awesome, a family favourite and freezes so well!
These were great! Made regular muffins and mini muffins. I added chopped walnuts and mini chocolate chips to mine.
Cut most of the sugar out….ended up with 2 tablespoons of brown sugar and 1/4 cup white sugar. Instead of applesauce I just grated 2 small really ripe pears into it and added a small amount of ginger and nutmeg. Also upped it to 2 cups flour as my pears were very juicy!
Delish! 😋
Awesome I used raisins and walnuts
Made a few subs-one peeled and grated Granny Smith apple /no white sugar/just 1/2 cup Light brown sugar/1/3 cup coconut oil melted /added pumpkin spice,nutmeg, allspice It turned out Great !
So tasty! Making it for a second time! Had to come back for more!
I used this as a base recipe and modified for severe dietary restrictions, it was Still delicious!
Here are my modifications.
I used 1/4 cup raw sugar, 2 tablespoons black strap molasses, and 2 tablespoons of ground cinnamon as opposed to the recommended amounts of white sugar, brown sugar and cinnamon. I find extra cinnamon adds a bit of sweet without adding extra sugar.
I also cut the oil down to 1/4 cup, I used olive oil. I added one extra egg, I also used 2 cups flour. I did not add any applesauce as I find applesauce can cause baked goods to mold quickly.
This is the best quick-bread I have ever tasted.