The Best Classic Zucchini Bread

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The Best Classic Zucchini Bread – This easy zucchini bread recipe is sweet & incredibly moist.

Best Zucchini Bread Recipe - 2 slices on a blue plate

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.

Loaf pan of baked easy zucchini bread recipe

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.

Grating zucchini on a box grater for zucchini bread

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.

Whisking grated zucchini, sugar, applesauce, oil, brown sugar, and vanilla in a bowl

  • Add flour, baking powder, baking soda, salt, and cinnamon.
  • Stir just until combined.

The dry ingredients on top of the wet ingredients for the best zucchini bread recipe

  • Pour batter into a loaf pan.

Loaf pan full of zucchini bread batter

  • Bake.
  • Refrigerate.

Loaf pan of baked homemade zucchini bread with applesauce

You may also like these other great quick bread recipes.

Watch the step by step recipe video for The Best Zucchini Bread below:

Find more of my recipes on TikTok

two slices of the best zucchini bread recipe on a blue plate

The Best Classic Zucchini Bread Recipe

4.98 from 473 votes
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

Servings 12 slices
Calories 213 kcal

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
Course Bread/Muffin, Breakfast, brunch, Snack
Keyword best zucchini bread, easy zucchini bread, zucchini bread recipe
Cuisine American
Author Amanda Finks
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Comments

  1. 5 stars
    Very delicious. Took a bit longer to cook (40 mins) but other then that they were very easy to make and everyone here loves them! Thanks so much for sharing your recipe 🙂

  2. This was a really good recipe, today was also the first day that there was a nip in the air so of course I had to bake something good that fills the house with amazing fall smells

    1. 5 stars
      Absolutely THE BEST zucchini bread recipe. Lots of flavor and very moist. Cooking time is longer than stated in recipe but well worth the additional wait.

    1. 5 stars
      Loved it. Went by recipe first time except I didn’t have applesauce so i used puree banana instead. Second time added some chocolate chips and just as good. Not dense, moist and just right sweetness.

  3. 5 stars
    Unbelievable, this is the best zucchini bread recipe I have found, everyone we share with loves it. We grow Zucchini in our garden and we always have so much, we use it to make bread and freeze for the winter, we also share with friends and family. This is the best there is, thanks for this.

  4. 5 stars
    This recipe is by far the best zucchini bread recipe I have eaten. My granddaughter, who is extremely choosy about what she will eat, loved it. It even had nuts in it, as I put pecans in just about everything that I can.
    She absolutely loved it! Everyone who ate it was amazed at how great it was. (made me look good!!!)
    Anyway, just wanted you to know that I will be saving this recipe for many seasons to come. Thanks for posting this recipe for all of us.

  5. 5 stars
    I make this recipe every zucchini season, and since we have had a bad year for growing zucchinis, I will actually buy zucchinis just to have bread available. It’s perfect for cubing for babies and sending a slice off to a toddler who is late for preschool. It keeps well, and it’s absolutely delicious!

  6. 5 stars
    awesome. I added more applesauce and cut the oil even more – still amazing and people are asking for the recipe! thanks!!

  7. 5 stars
    I make this recipe all the time especially in the summer when my garden gives me an over abundance of zucchini. It’s delicious and easy. I even freeze individual pieces for later. The applesauce makes it so moist.

  8. 5 stars
    This zucchini bread recipe is so good and moist. I used sweetened applesauce cause that is what I had and it did not make it too sweet. It turned out perfect. I doubled the recipe to make two loafs. I put the loaf pans on a cookie sheet and baked for 52 min and they were done in the middle after toothpick check. I have tried other recipes that were just not as good as this one. This will be my go to zucchini bread recipe from now on. So glad I tried it.

  9. 5 stars
    This is an awesome recipe! I didn’t have applesauce one of the times I baked it so I subbed mashed bananas. Equally yummy!

  10. I’m curious if anyone has made this recipe into muffins instead of loaves?? If you have, how long did you bake them for?

    1. 5 stars
      I don’t make it into muffins, but I make three mini loaves instead of one big loaf. I use the same time, as I have found that full size sweet bread loaves tend to be underdone if cooked on top. Besides, mini loaf bread slices are more easily handled than big slices for my target audience, my toddler granddaughter.

    2. Teina,
      I made muffins out of some of the batter. I think I baked them for approximately 20 minutes, but not quite sure. Guess it matters how full your cups are. Great recipe. I have frozen them for future use. I made 12 with pecans and 12 without.

  11. 5 stars
    Didn’t take any photos, but we’re totally happy with our first attempt! Moist and absolutely delicious, muffins are next. Thank you for this great recipe!

  12. 5 stars
    Second time that I’ve made it. Excellent! I imagine that it will freeze well as it is so moist that it won’t turn into cardboard in the freezer.
    My grandson is the real test. I sprinkled a little icing sugar on the slice, told him it was cake, and he had two pieces!!

  13. Dear Amanda, I’m never very good at the toothpick test to test for doneness In these types of bread…it’s either overdone or raw in the middle. What should the internal temperature of this bread be (using an instant read thermometer) when done? I want to make this for a dinner party this Saturday and I don’t want to ruin it. Thanks,
    Mary

  14. 5 stars
    Last week, I made the recipe exactly as stated; no changes. My family devoured this loaf! I will be making more this week, as they have requested more. We like how moist it is. It will be a keeper recipe, for my cooking/baking binder!

  15. 3 stars
    Folled the recipe as written. Had to bake it for the full 54 55 minutes as it was not done in the middle. Bottom was nearly burnt.
    Just done in the middle. I know it’s not my oven followd a different recipe to perfection
    Just too wet of a recipe.

  16. 5 stars
    This was best most moist zucchini bread I’ve ever made! I put 2 cups of zucchini in it and it turned out delicious

    1. 5 stars
      This is a great recipe, can even put. A lemon glaze on it or just powdered sugar it’s great either way. Very moist with great flavor. Didn’t have applesauce but I did have 2 granny smiths on hand that got pulverized to an apple sauce consistency. Had that extra flavor.

      1. 5 stars
        Followed recipe this was quick baked beautifully released from pan well
        I was a little nervous with the recipe because it needed refrigeration
        I cut a square while it was warm and it was very good

    2. 5 stars
      This is the best zucchini bread recipe I have found. I like the fact that there is a guide for making a 3x recipe. I usually add chocolate chips and walnuts! Turned out great!!!

    3. 5 stars
      SO MOIST! Just finished making these. My husband loves them and I am not a baker. I didn’t have enough zucchini so I used carrots. I made cupcakes and small loaves. I will be making these again soon…. Ty.

  17. 5 stars
    Just made and will now be my go to recipe for zucchini bread. I doubled the recipe, used a zucchini from our garden, substituted mashed banana for the apple sauce as I didn’t have on hand and added an extra 1/4 cup of AP flour. Delicious!

  18. Has anyone tried this with rice flour or any other gluten-free method? I will definitely be trying this with regular flour.

    1. 5 stars
      I make this recipe all the time with gluten free flour and it turns out amazing! I use 1 cup King Arthur rice flour and 1/2 cup Bob’s Red Mill All-purpose baking flour (mixture of non rice flours). I also add 1/2 cup chocolate chips and cut back on the sugar just a little.

  19. 3 stars
    I followed instructions to the letter, but when I tried to turn the bread out it really stuck to the pan. Maybe I should have floured the bottom.. I live at 3600 ft elevation. Is there a high altitude adjustment? It definitely tastes better chilled for a while. Very dense. I would probably remove a couple tablespoons of batter before baking as well

    1. 5 stars
      My husband found this recipe when our garden was very abundant on zucchini. We have made it twice. Everyone we have shared bread with have raved about it being the best they ever tasted. Now I’m going to make enough to give whole loaves away! B-T-W, I used the spray with flour in it for the pans. Came out no problem!

  20. Very good except too much sugar. I cut back to 2 cups. Next time I will add less. I also added fresh blueberries and chopped walnuts.

    1. The recipe only called for a total of 1 1/4 cups of sugar… not sure how much you thought it said in order to cut it down to 2 cups which is way more than called for in the recipe

  21. 5 stars
    Now my go to recipe. Excellent bread. If you add a 1/4 cup more of flour, that works too. I’ve also found that covering the bread after about a half hour in the oven is a good idea so not to risk the top from getting a bit charred.

    1. 5 stars
      It bumps the required ingredients if you hit the multiply button for a double or triple batch~ that’s how lol

  22. 5 stars
    I really like this recipe! I used even a little more zucchini and little less sugar. It turned out great!

  23. 5 stars
    delicious!! I used 1/2C of sour cream since I did not have applesauce and added 1/2 C mini choc chips. My husband loved it too! Since we have had 4″ of rain in 2 days, our zucchini are growing fast. i am going to bake a lot today and share some with my neighbors.

    1. 5 stars
      Thanks for the comment about substituting sour cream for applesauce! I’m going to try that. Also, sounds like you live in Tennessee…. all that rain! We’ve been inundated lately and it really energizes the zucchini!

    2. 5 stars
      Made this today for the first time. Had to cook longer than time stated. I also added walnuts. This was the best zucchini bread I have ever eaten. Super moist. My husband and I almost ate the whole loaf.

    3. 5 stars
      Love this recipe
      First time to make it
      I did not have apple sauce so I substituted
      With one cup of Crushed pineapple
      ( I did not drain it as I doubled the recipe which filled two mini multi loaf pans)
      Came out moist and really good.

      Thank you so much‼️‼️‼️

  24. 5 stars
    This was the best zucchini bread I’ve ever made! Half way in I realized I didn’t have applesauce so I substituted buttermilk which made the batter pretty moist so I only used 2 eggs!!! A Ma Zing!!!!

  25. 5 stars
    I used less sugar than called for (about 1/2 the granulated) & it was plenty sweet enough! We really liked it, ate 1/2 loaf right out of the oven!

  26. 5 stars
    This is so moist and delicious. I have been tweaking it with almond flour and oat flour to make gluten free. Also I sub sugar with erythromycin or swerve. This is truly the best Zucchini Bread! I have been cooking and freezing it to give away!

  27. 5 stars
    This is my go-to zucchini bread recipe!! It’s amazingly delicious and I make it on repeat during the summer!

  28. 5 stars
    My husband said it was the best zucchini bread he’s ever had! I used sour cream instead of apple sauce because I didn’t have any and I think it turned out great! Thanks!

  29. 5 stars
    This recipe was great! I had to add about 10 minutes to the cook time and it was perfect. Moist and just the right amount of sweetness.

  30. 5 stars
    I’ve made this this twice already and it’s absolutely amazing. I’m using homegrown zucchini from my garden, which is producing like crazy. The first loaf I ate by myself and the second I shared. I was told it was to pretty to eat. But everyone loved it. Making a double batch in a couple days.

  31. 5 stars
    I’m making this right now with frozen shredded zucchini that I thawed out. I measured a cup and a half before freezing it, so I put the entire contents in without draining it. There seems to be a LOT of liquid and my batter was a bit runny so I hope it turns out alright! (I’ll let you know!) This was super easy to put together so fingers crossed!!

  32. Excellent recipe! My mother is very sensitive to sweets not just for health but personal palette and she loves this recipe. It is the only one I make for my family. I have even made frosting and cream cheese frosting and it usually is barely touched because everyone prefers it simply by itself. Nice work!

    1. About to make this and realized I don’t have any applesauce. Can I still make as is? I made a different recipe a couple days ago and it was just okay, lacking in flavor. I cannot find my Grandma’s recipe so I am trying these out.

      1. 5 stars
        If you use a reduced amount, you can substitute jelly (apricot, peach, strawberry, etc.) for the applesauce. This recipe is wonderful as well using equal amount of coconut oil solid for the other oil.

  33. This is the finest zucchini recipe I’ve ever tried! I’ve cooked it a few times now and it’s always gotten rave reviews and requests for more.

    1. 5 stars
      Delicious! Had to double the recipe for 2 loaves and added a cup and a half of walnuts. AHHHMAZING! Does anyone have suggestions on freezing it?

      1. 5 stars
        I absolutely love this recipe 5 ⭐️ I tripled the recipe & got six loaves of zucchini bread from tripling the recipe. I did not Have a plain applesauce but I had apple butter from our apple orchard so I substituted it with that. I also substituted the vegetable oil for avocado oil and added some walnuts to mine!! It turned out absolutely amazing!!!

    2. 5 stars
      My mom and I were trying various recipes and she’s a great cook. She tried two others and I made this one and she asked me for the recipe because it is the best!

  34. 5 stars
    I have made this recipe multiple times, and have been asked to bring it to brunches and other get togethers! So many want this amazing bread that I have requests right now!

    I have a quick question, can you freeze this at all after baking?

  35. 5 stars
    Hi. I just made this zucchini bread recipe. As muffins. I substituted the chicken eggs for 1 large duck egg. And used frozen grated zucchini from our garden last fall. And used a local organic flour. And sprinkled chocolate chips on top. Without a doubt the best zucchini bread I’ve ever had. Thanks!

  36. I made this and tricked it a bit. Wonderful recipe. I added pumpkin pie spice mix to it and it was delicious. This is a keeper for me.

  37. 5 stars
    Lovely recipe. I do add some mini chocolate chips, one cup of sugar with 1/4 being brown, and coconut oil as my oil of choice. My family loves this bread. Thank you for sharing.

  38. This recipe is the best zucchini bread I have ever made and I have tried many.
    My wife makes banana bread often which is pretty good, so this was a bit of a competition.
    She tried a slice and pronounced it ‘Absolutely Awesome”.
    The applesauce makes it very moist. She is going to try some in her banana bread.

  39. The best Zucchini bread recipe ever! Thank you so much i cook a lot and bake a lit and cater for some occasions too but this by far the best recipe

  40. 5 stars
    I’ve made this recipe countless times, always turns out fantastic! Pro tip: sprinkle the pan with cinnamon sugar before pouring the batter in! My go-to zuccini bread recipe, so good!

    1. I love your cinnamon and sugar tip!! 😋 Puts the perfect touch on an amazing bread recipe.

      Thank you so much! 🙂
      Doe

  41. 5 stars
    I have made this bread twice. The first time, I followed the recipe exactly except I reduced the amount of sugar by about one third. It was fantastic.

    The second time I made it, I doubled the recipe and added chocolate chips to 1 loaf and chocolate chips and toasted pecans to another. With the addition of the chocolate, I reduced the sugar by half. Again, they came out so.dang.good!

    If I wasn’t so sensitive to sugar, I would try the indicated amount but even with the modification, this bread is flavorful, light, and moist without being too heavy. I felt like a rock star with all the compliments I got for this bread. Thank you so much for such a great recipe.

  42. 5 stars
    I used this recipe for three mini loaves & added our home made apple butter, it was delicious. I’ll definitely make it again 😁

  43. 5 stars
    I absolutely love this recipe and so do my friends and neighbours. I’ve made it at least 40 times since I discovered it September 2020. My husband loves 2 slices in his lunch. I even send 2 more slices for the fellow he works with. I’ve made it exactly as it states until the past month I always bake 2 loaves each time. The last few times I’ve added chopped walnuts to one and mini chocolate chips (semisweet) to the other- both delicious. I’ve shared this easy recipe with at least 10 people. A young neighbour (30 something) left a stick it mounted on our front door. It read “ Best Zucchini Bread in the World “ so that’s quite a compliment. I make sure he gets half every time I bake- lately 3 times a week. All summer I was getting huge fresh zucchini from my friends garden. I’ve taken this to a potluck- it was a “Celebration of Life”& several desserts there. I honestly had people coming over to me to compliment me on the delicious moist zucchini bread. So I guess it is the best in the world. Thank you so much’

  44. 5 stars
    This is by far the best zucchini bread I’ve ever made: so happy I found this recipe. Thank you!
    I would make just a few very minor modifications: reduce the amount of sugar to 3/4 cups instead of 1 cup; add 1/2 cup of nuts (pecans or walnuts) and before baking sprinkle it with sugar to have a nice glaze when the bread is done.

  45. Is delicious, simple and moist, but I really enjoy a denser bread like this one. Taste is great, but both times I’ve made this (the first exactly per the recipe above and the 2nd with 1/4 cup semi-sweet chips added in) it took MUCH longer to cook all the way in the center. Both loaves needed more than 10 minutes above the 54mins in this recipe. I will attempt a 3rd loaf with less oil and hope 3rd time’s the charm. I’m not a newb to baking at all, and tend to despise anything with cooking oils in the recipes because of the (personally repulsive) taste, and also because the center never cooks as fast as the recipe may suggest. Happens with my favorite banana cake recipe unless I decrease the oil too. Anyone else have the center just not want to cook?

  46. Hi my name is Terry and I love cooking and especially experimenting. I tried your Zucchini loaf and it was a five star. My garden had a bumper crop this year so I make three loaves at a time. Being a diabetic I tried with less sugar ( by 1/2 ) and have yet to taste it. I just made 5 loaves and my wife Sue decided to indulge in the regular loaves and I didn’t want to slice open to many loaves. I have altered your recipe by adding lemon zest on some loaves with crushed walnuts and almonds on top. I have done this also by adding grated ginger but not to overwhelm the recipe. All had raving reviews. thanks for the great recipe.

  47. Zucchini is my favorite !! And all i have to say is don’t change a thing people.
    This is the BEST Zucchini bread ever !!!

  48. This is by far the best zucchini bread recipe ever. I have made it countless times and have never had a bad loaf. Anyone I give it to, they also say is is the best they have ever tasted and they always want to know where the recipe came from. By the way, my husband does all the cooking in the house as I am a horrible cook — but I can make delicious zucchini bread with this recipe.

  49. 4 stars
    This is delicious but too moist I think. I will use this recipe again and cut down on the oil. I don’t like my bread almost mushy. I followed the recipe exactly but added chocolate chips.

  50. 5 stars
    excellent recipe! i used 3/4 cup white sugar and 1/2 cup brown sugar, as well as doubling the cinnamon, and added nutmeg and allspice. cannot wait to make this again, and will have to play around with other things to add as well! what a great recipe to use up the giant zucchini from the garden this year

  51. 5 stars
    My sister-in-law made this and it is absolutely 💯% the best zucchini bread I have ever had! Nice and moist. Thanks for sharing. Yummy 😋

  52. Thank you for providing this recipe in text on 1 or 2 pages to print. I looked at 5 or 6 recipes that were impossible to print out. They all required printing 7 to 25 pages.

  53. 5 stars
    So much for my diet. I could eat the whole zucchini bread in one sitting. It’s delicious. I did add walnuts for an extra tasty crunch factor. Thankfully I have enough zucchini in my garden to make several more breads to give to friends and freeze some for future consumption.

  54. 5 stars
    Followed the recipe completely, except I used sweetened applesauce. I did not put in refrigerator. Once it cooled I wrapped it in aluminum foil and stored on my counter on a cake stand. Absolutely phenomenal recipe. Greatly needed for the large crop of zucchini that I had this year!

  55. 5 stars
    Very good. Just made it. I doubled it and made 1loaf and 12 muffins. Going to try raisins in it next time. Thank you so much great recipe

  56. 5 stars
    I added dried cherries to the batter and topped with flaked coconut that toasted up beautifully and fragrantly. Everyone loved it.

  57. 5 stars
    LOVE this recipe!! I made it this morning and my husband has already ate 2 pieces and it’s not even cooled yet!!! It’s a keeper!!

  58. 5 stars
    Excellent! Although I didn’t have any applesauce. I doubled the recipe and used half coconut sugar and half white sugar only because that’s what I had on hand. I was worried that this modification would possibly not turn out well but the recipe is so good that it could handle these substitutions! I also added chopped pecans. Perfect delicious!

  59. 5 stars
    I made this bread and added chocolate chips to the batter. My family loved it. Best recipe I’ve every made. Thanks so much, good way to use up extra zucchini,

  60. 5 stars
    I’ve been using this recipe for a couple years now! Best zuchini bread I’ve ever made. I double up the recipe and add chocolate chips or butterscotch chips to a loaf and leave a loaf plain. Both get devoured in a couple days around my house!

  61. I added chia seeds, raw sunflower seeds, and about 1/4 ground flax seed. I also cut back to less than 1/2 cup sugar and used 2T brown sugar.
    Wonderful!

  62. 5 stars
    I’ve made this twice; the first time the only things I changed was I supplemented a banana for the 1/2 cup of applesauce and added one full teaspoon of cinnamon instead of 1/2 teaspoon. The second time I made it I did the exact same thing but added in a cup of crushed walnuts! Awesome recipe, it is a huge it with my family and at my work!

  63. 5 stars
    Hi, I absolutely love the taste of this bread, but does anyone else have any issues with it falling after it comes out of the oven? My dad actually made it twice and I made it once, and all three of these flopped, but it was still delicious. What am I doing wrong? Just want to check, but are all the ingredients listed the right amounts? We followed the recipe exactly, and even tried baking it for a few minutes longer, even up to an hour. Please advise. Thank you!

  64. I just made this and OMG, IT WAS SOOOOO GOOD. I didn’t put in apple sauce cause I didn’t have it so my next one I’ll try it with the apple sauce. But…. I love it. I will make this everyday it was so good and my kids loved it. I also spread butter on it while it’s still warm and it’s even better. Please make this if you can. Mmmmmmm

  65. 5 stars
    Excellent, and easy! Loved that I didn’t have to drain the zucchini. Added chopped walnuts and subbed oil with butter. Perfection. 👌🏼

  66. 5 stars
    Delicious and moist! For some reason I had to bake it for 10 minutes longer. (Maybe it’s my oven!) For the second batch I used three mini loaf pans and baked for 35 – 40 minutes. They are so perfect for freezing.

  67. 5 stars
    Perfect! So delicious! I added chocolate chips to one batch and it’s as yummy as the original recipe.

    1. 5 stars
      Yes. It freezes great! Just ate or last loaf from last year’s gardens & tasted great. I wrapped in plastic wrap then in freezer bags. I think it’s a good idea to take out of plastic wrap to thaw

    1. I followed the recipe but adjusted the cook time. I needed 30 minutes but I would check after 20-25 minutes first.
      Turned out so good!

  68. 5 stars
    Followed recipe, adding about 1/8th cup more zucchini, decreasing white sugar by a 4th, and added a cup of coarsely chopped walnuts. Delicious!!

    1. Mashed bananas, Greek yogurt, I’ve even used 1/3 cup of Mayo before. these are many other options. These are just my main go tos

    2. 5 stars
      Substituted 1 ripe banana for the applesauce. It adds a little banana flavor, but the bread has the same consistency. My family loved the slight bit of added banana flavor!

  69. 5 stars
    This recipe is so delicious. I had sweetened cinnamon apple sauce, so I used that. It was good that way.

  70. 5 stars
    Excellent recipe! Very flavorful and moist. Very adaptable. I used olive oil, 1.5 cup spelt flour and 1/2cup white flour and it was amazing! Also added 1/2 tsp cardamom and nutmeg for more spice flavor. Reduced sugar to 1 cup. Chopped walnuts pressed on top before baking adds a nice crunch. I liked how the whole batter can be mulixed in 1 bowl.

  71. 5 stars
    This zucchini bread recipe was amazing! I followed everything precisely and it came out so moist and delicious. My kids couldn’t believe there was actually zucchini in there! Thanks so much for the recipe I will definitely keep this as my go to.

  72. I doubled the receipe and made two loafs. The results were excellent. My family loves this receipe .

  73. 5 stars
    Thank you for this amazing recipe, the best I have made. You were on point with everything. I made four batches which was equaled 7 5-9 loaf pans. Can not wait to share it with friends and family.

  74. 5 stars
    I didn’t change a thing; copied it exactly.

    Awesome, Amanda !!!!!

    I had a ‘go-to’ Zucchini Bread recipe but this will replace it. Also like that it’s for one loaf pan and no more !!!

    I think the applesauce was the secret ingredient!!

    Thanks for sharing!!!

  75. 5 stars
    I subbed butter for oil much better, cut the sugar down to 3/4 on the white sugar and add chocolate chips if desired or add 1/2 cup of cocoa powder and make it a chocolate zucchini bread.

    1. I didn’t have any apple sauce so I subbed plum sauce for apple sauce that was good but going to use apple sauce next time

  76. 5 stars
    I made three loafs of this bread for my 2.5 year old twins in two days. They kept wanting more. I added a carrot Chia seeds and made a fourth of a cup flour whole wheat flour. It’s a winner. Thank you.

  77. 5 stars
    I used the recipe for mini muffins, added a few chocolate chips on each muffin before baking, they came out amazing, a family favorite! I use Williams Sonoma bakeware, it makes all the difference!

  78. 5 stars
    Found this recipe on Pinterest. Thank you!!!!
    First time making zucchini bread.
    Made this recipe as is (no substitutions or adjustments) as I wanted to try it for what it was. I did think the batter was a little too sweet (licked the spoon after) and gave myself a mental note to reduce next time, but after it baked it just came out perfectly! Next time, if I were to add chocolate chips or an icing, I would most definitely reduce the sugar. As is, this recipe is perfect. Thank you!
    Will keep this recipe as my go-to for zucchini bread!

  79. 5 stars
    This recipe is so good! We liked it so much, I baked 2 more loaves the next day for the freezer.

  80. 5 stars
    I’ve tried several recipes, including ones my mom passed down to me from years ago… and this one is the BEST! So very moist and tasty. I like it uses less oil and doesn’t upset my husband’s digestive track. ( I need to remember when using my dark bread pans to reduce the heat and cook longer than 50 minutes…My first attempt was slightly burned on the bottom.) Excellent recipe! I actually printed this one and am discarding the other recipes.

  81. 5 stars
    when i took it out of the oven i thought “oh no, it’s so gummy” but i let it sit for probably half an hour and it wasn’t gummy at all! i just had a piece and it’s so good!

  82. 5 stars
    Love this recipe. However, I changed a few things. One I replaced the sugars for 3/3 of honey, left out the salt, and replaced the oil with salt free butter (one stick). Two, I added a little more cinnamon and nutmeg. I also added a cap full of lemon juice, used almost a full cup of unsweetened applesauce, and 1/2 cup of crushed pecans … Yummy. Thanks!

    Just took it out of the oven can’t wait to take a bite.

  83. 5 stars
    I added crushed pecans on top and brushed it with maple butter. Absolutely delicious and a loaf makes a perfect gift to a friend! Super moist.

  84. 5 stars
    Truly great recipe. Have now replaced previous recipes with this one. I added a half cup of finely chopped walnuts – worked perfectly.

  85. Can you use frozen zucchini? I have frozen from last year I’d like to use up this spring. It was blanched at the time of freezing.

  86. the best zucchini bread ever. I have tried several different recipes and none compared in taste or moisture. I have also made it with gluten free flour and it came out great.

  87. 5 stars
    Easy to get all the ingredients together. I thought the bred was delicious. i only had sweet applesauce, but I like the bread on he sweeter side. Thank you for the recipe.

  88. 5 stars
    Delicious! Because of the moisture in the zucchini and apple sauce, this recipe transferred well to gluten free too! I simply switched the flour to a quality GF blend and lessened by about a tbsp. We have Celiac in our house and I am constantly looking for recipes that can be GF, where you truly can’t tell the difference. This one is a winner! A little on the sweet side, but who’s complaining about that?

  89. Quick and delicious! I reduced the white sugar and added walnuts, 1/2 tsp of finely grated orange peel and coriander. Very moist.

  90. Wow. I added cramberries, dried pineapples & chopped almonds. Three words de li cious! With coffee. Stick a fork in me.

  91. 5 stars
    I am trying to reduce my sugar and salt intake, so I adjusted this recipe. I cut the sugar in half and only used 1/4 c. of the granulated sugar and used 1/4 c. monk fruit sweetener. I used the full amount of brown sugar and then used whole wheat flour instead of all-purpose flour. I reduced the baking soda to 1/8 tsp (since there is lots of salt in it) and completely left the salt out. I also shredded one carrot as another baker had suggested. I decided to make muffins so it is more portion controlled. I like the muffins a lot–they aren’t super sweet, but are very tasty.. My daughter likes them, but decided to put butter on them. I imagine the original recipe tastes terrific, but my changes resulted in a muffin with 150 calories instead of 189, sodium of 32mg instead of 138, four times the fiber, sugars of only 12g instead of 22, and 3.2g of protein instead of only 1.29. I think I will continue to adjust the recipe and add things other people have suggested.

    1. Hi! I’m not very familiar with nutrition science – can you tell me what caused your bread to have extra protein? Was it the wheat flour? I’m trying to get more protein into my son’s diet. Thank you!

      1. Probably the whole wheat flour. Most whole grains or pastas made with alternative flours like lentils will provide more protein.

  92. Finally a moist zuc bread. I adjusted just a few things. I had 2 cups of zuc. I wasn’t throwing it away. 🙂 I used 1/2 cup of monk fruit in place of 1 cup of white sugar. I didn’t have applesauce so I used 2 bananas. And I used wheat flour instead of all purpose.

  93. 5 stars
    Came out perfectly! Very moist and tasty. Reduced white sugar to 3/4 cup as we don’t like things very sweet. Baked perfectly at 54 minutes/350 degrees. My zucchini plants are exploding now, I know I’ll use this recipe a lot.

  94. 5 stars
    Love the recipe….I add walnuts to my bread I’m not in the kitchen alot but love making simple things.

  95. 5 stars
    I absolutely love this recipe as I have made this bread several times over the last month – SMH. I have made some slight changes – 1c zucchini and 1/2c of carrots. Today, I added some shredded apples with the zucchini/carrot batch. After reading the other comments, I will try less sugar and add some of the other suggestions.
    Thanks for sharing!

  96. This was so good! Hubbby and I ate half without missing a beat! Made it just like the recipe called for, Cooked the full time. Will make again – so easy!!

  97. This recipe turned out wonderful and delicious!! I’m didn’t have vanilla extract, so I used lemon extract. I also used aquafaba (chickpea water) in place of eggs — making it vegan!! Has anyone experimented with a gluten/grain free variation of the recipe? I’d love some ideas and feedback – thanks!!

  98. 4 stars
    The flavor in this bread is on point! I followed the recipe exactly as written but mine took over an hour to bake and it almost seemed too moist. I’m not sure where I went wrong but it is delicious nonetheless!

  99. 5 stars
    This is my new “go to” zucchini bread recipe!! My husband gave it his thumbs up. I served it a little warm, with butter on it and it was amazing!!

  100. I divided the recipe into 2 smaller pans. It was looking great, then when I went back to check it the center had fallen on both pans. Don’t know what happen. Double checked ingredients.

  101. 5 stars
    Delicious! I didn’t have applesauce so I grated an apple and added it. I also added crushed walnuts. I think I’ll try adding raisinssi next time.

  102. Hats off to this recipe! From the very first time I used it, the Zucchini Bread came out perfect. Just perfect. Very moist, and not too sweet! The 2nd time I added walnuts! Wow! That made it even better, if you like walnuts! Now I add walnuts and raisins! My family prefers it that way! It is simply the best Zucchini Bread I ever tasted!

    Thanks for sharing !

  103. 5 stars
    Like a lot of folks I have been baking, learning to bake, during the pandemic. I have tried several zucchini bread recipes. This is the best. Do not drain your zucchini, Amanda is right. It gives it so much more moisture. I have been been cheese clothing the zucchinis, put it in strainers etc. waste of time. I followed the recipe except I left out one third cup white sugar and added 1/4 cup walnuts and 1/4 cup raisins. The very best ever. This is my new zucchini bread recipe. Do not drain your zucchini, seriously.

  104. Thank you for sharing this recipe! It was so easy to make. I used half the suggested sugar and made them as muffins. So yummy! I also tried a small batch with cranberries and pistachios, which were divine. I’m looking forward to making that version again.

  105. Happy Holidays from my house to yours. I made this Zucchini Bread for Christmas and my friends & family absolutely loved it. Made 4 loaves with pecans and it was definitely delicious. Thank you so much for sharing this recipe.

  106. This a great recipe.i have made it twice, the second time i
    doubled the recipe because it was eaten so fast. I put a little cinnamon and some pumpkin pie spice.

  107. 5 stars
    I made a double batch. After adding my first tablespoon of vanilla, I realized it wasn’t vanilla; it was lemon extract! D’oh! I figured it was meant to be, so I added the next tablespoon of vanilla extract (per the recipe) and the combination of the lemon & vanilla made a really wonderful zucchini bread wih a gentle zing of citrus! Who knew? I used the same combination the second time I made it, and I added a little more cinnamon, too. Delish!

    1. 5 stars
      I lost my go-to recipe which had lemon zest and nutmeg, so did the same with this one. Also no applesauce but I did have an over-ripe pear so used that… was sooo good!

  108. Why when i put my batter in a 9×5 bread pan, it doesnt rise up to the top of the pan? I followed the recipe exactly.

  109. 5 stars
    I love this recipe. I ran into an issue because I didn’t have unsweetened apple so I smashed a banana and added it in. So I made zucchini banana bread and it was amazing.

    1. Thank you! The recipe was super easy and perfect! I added walnuts because I love the added texture in each bite, and it was heavenly!

  110. 5 stars
    I made this recipe 3 times already, I gave out samples to family and friends and they loved it so much I got orders for it, I experimented mixing equal parts all purpose flour with a whole wheat bread flour and also added walnuts, pistachios & almonds and it turned out awesome. On this batch I separated some of the batter and added cinnamon apple chips and topped with raisins and hazelnut chocolates, the texture is amazing and it tasted amazing. This recipe is soo good I am selling this loafs.

  111. This bread is really really the best. Folks I work with ask for this bread very frequently. I am not a great baker, but this bread I can bake. It is awesome. My question is, I am about to replace a 20 year old electric oven with a true convection oven. I would like to bake multiple loaves, possibly up to six at a time. Is this recipe conducive to a , atrue convection oven, or will it by dry?, as ihis is what I have read on a few websites. That baking is really better in a regular oven. Please advise.

  112. 5 stars
    This is one of the best zucchini bread recipes I have tried! Instead of nuts I add dark chocolate chips. Everybody loves it!

  113. I doubled this recipe but only used 2 cups total sugar which was still too much. Not enough cinnamon for me but that’s me. It is moist though which is great.

  114. Absolutely the best. I bring two loaves at a time to work, and it is never enough. Coworkers frequently ask when I will next bring in some more zucchini bread.

  115. 4 stars
    Great consistency, super moist (I think the applesauce helps !) except a tad too sweet I think. Next time I will do 3/4ths cup white sugar instead of a full cup, a tad more salt and more cinnamon – or add some pumpkin pie spice (cardamom, allspice, cloves etc) on top of the amount of cinnamon called for.

  116. 5 stars
    This truly is the best zucchini bread! It is the first time I ever used this recipe and only my 2nd time of making zucchini bread, and my family and I cannot tio raving about it as well as eating it. I truly rate this as 5 STARS

  117. 5 stars
    I just pulled 2 loaves out of the oven and it smells soooo good in my home. Ive not used this recipie before, but it sure has everyone here drooling with anticipation. I added some chopped mixed nuts, and doubled the cinnamon. I love the idea of adding dried cranberries,raisens and chopped apples. Yummy! I am off to slice a piece of what I’m sure will be heaven!

  118. Really like recipe but want to know why it needs to be refrigerated. Other zucchini recipes I’ve made do not.

  119. 5 stars
    Made it today and overall great flavor, with just the right amount of sweetness. Only issue is mine seemed a little dense. The loaf was short and didn’t puff up like a normal loaf. Any recommendations on what to do? Not sure if adding a bit of yeast would help this situation.

    1. Try checking the date on your baking powder (or add a bit more)….. if it is expired it may not give the loaf enough “lift”.

    2. It almost sounds like you mixed the ingredients together for too long. I’m not going to swear that is the answer but it is a strong possibility.

  120. Made this with GF 1 : 1 flour. Used monk fruit sweetener for sugar and date sugar in lieu of brown sugar. Also added a touch of maple extract with likewise almond and vanilla extract. Some cardamom, and a pinch of allspice, cloves and 1 1/2 TBS of poppy seeds. 2nd time I’ve made it GF and each time I “customize” your moist and easy recipe.
    Thank you. 5 star.
    Justine

  121. 5 stars
    Moist and flavorful! Although I used whole wheat pastry flour and added 1/4 t. of nutmeg and didn’t have the applesauce so diced up and apple, and added raisins and walnuts, then was able to cut back the granulated sugar by 1/2 c. and my family loves it.

  122. 5 stars
    This is the most moist cake I have ever made and took no time at all to put together Best part I didn’t have to use the mixer!! I am thinking of adding 1 cup of peeled grated apples next time. I cooled it for 10 min and no one wanted to wait any longer. Thanks for an awesome recipe.

  123. 5 stars
    Great recipe & so easy to make! I’ve made zucchini bread twice now with this recipe and it’s turned out amazing both times. I added extra cinnamon + some allspice & nutmeg. I have a lot of zucchini from my garden so I quadrupled the recipe. Adjusted the temp to 325 and baked for 60 minutes (maybe a few extra) with the four 9×5 loaf pans. Delish and everyone loves!

  124. 5 stars
    I’ve made this recipe several times this summer with homegrown zucchini. Made muffins and loaves. Added chocolate chips, raisins, nuts and dried cranberries, all great. I increased the cinnamon to 1 tsp. I’ve doubled and tripled the recipe and it turned perfectly every time. The muffins are great for grab and go breakfasts. Bake muffins for 25 min. My go-to zucchini bread recipe!

  125. 5 stars
    Family loves this recipe. We grow zucchini just to make this to store for the long winter months. Sweet moist just perfect!

  126. 5 stars
    I’m making it right now!its in the over.this will be my second time making it because it was so good the first time. Its moist and soft.thank you for sharing the recipe!

  127. 5 stars
    Tastes wonderful! I added some toasted pecans and chocolate chips- I did have to bake it 20 min longer than suggested time. If you grease a loaf pan tear a piece of parchment paper to fit inside with a few inches on each side sticking out of pan , lightly grease paper then add batter. After baking and cooling it’s much easier to remove from pan and finish cooling on wire rack

  128. 5 stars
    This zucchini bread is a must try! Super moist and just the right amount of sweetness! I baked mine fir 60min.
    So delicious!

  129. 5 stars
    Such a tasty recipe! We have zucchini growing in our garden and they are growing faster than we can give away and/or eat! Started making bread, found this recipe and WOW its so moist and flavorful. My first batch I followed the recipe exactly and the loaf did take like about an hour and 10mins. Now, I am baking mini loafs so that I can easily wrap and giveaway to friends and family which has cut the baking time to about 35-40mins. The one ingredient I like to double/triple is the cinnamon. Great Recipe! Thank you!

  130. 5 stars
    Everybody I shared this with loved it. It’s definitely the best. I did add chopped walnuts to make it more nutritious.

  131. 5 stars
    The best recipe .. I’ve baked this so many times now .. I iced it with my carrot cake icing to make it extra decadent and later called it zucchini cake 🥰

  132. 5 stars
    Made this yesterday and it turned out great! I cut the white sugar in HALF and it was still GREAT. My family has gobbled it up. 🙂

  133. 5 stars
    This is a very tasty, easy recipe. Nice and moist and was a big hit with the neighbors. I only had sweetened cinnamon applesauce so I reduced the sugar and brown sugar a little. But didn’t reduce cinnamon because you can never have too much cinnamon when you have good quality Vietnamese cinnamon! Thanks!!

  134. 4 stars
    I find this recipe too sweet. I also had to bake the bread 20 minutes past the recommended times, increased the temperature by 10 degrees and it still was quite soft in the center. I’d try this recipe again but without the applesauce and reduce the granulated sugar by 1/4 cup.

  135. Great recipe. I didn’t have any unsweetened applesauce so I left it out and added a heaping half cup of chopped pecans and it was delicious. I did have to cook it one hour and about 5 minutes, tented with foil the last 15 minutes so the sides and top didn’t burn.

  136. 5 stars
    This is a whole family recipe they are bound to love it very easy to make and even kids like it thank you
    It is wow so good Very moist and makes the house smell awesome..We love your recipe thank you

  137. This was a great easy recipe…maybe a bit too sweet, but more importantly….the bake time is wrong! I followed the recipe exactly and baked for 56 minutes and toothpick came out clean. However, when I cut it several hours later, it was gooey and uncooked. I cut off the crunchy edges and ate them and the rest went in the garbage!!! Please change to a longer bake time…Perhaps 60-65 min.

  138. Pretty darn good even with my healthy changes. I cut the sugar by about 1/3, will cut slightly more next time. Cut the oil in half. Swapped out 1/2 the flour for white whole wheat (couldn’t tell AT ALL), doubled the cinnamon, added 1/4 t of nutmeg, 1/2 t ginger (more next time), and added golden raisins and walnuts. Will make again, maybe this week.

  139. I baked it longer than the recipe said because the toothpick did not come out clean. Very disappointed when it did not bake through. It was soggy looking when I cut it the next day. If I use this recipe again, I will split it into two loaves and then bake them for fifty minutes.

    1. Hi Bonnie,
      After adding a bit more flour I actually split it into 3 loaf pans. I like the bread shallow and it cooks evenly and a tad quicker.
      Sometimes the sogginess happens when I make my banana bread too.
      Don’t despair we are all here!
      🙂

  140. 5 stars
    This bread was so easy and came out perfectly! I only had sweetened applesauce so I left out the brown sugar and it was still very tasty!

  141. 5 stars
    Amazing , just perfect. I did add I more egg, and made as muffins I loved the not so sweet taste and less oil than other recipes. Apple sauce great too1. Second time I used some left over 1/2 oat flour with regular flour, worked out fantastic!

    1. I’ve made this bread at least 10 times this summer. It is so good! I had so many zucchinis in my garden, i plan on making a bunch and freezing them for winter. Has anyone tried it with less sugar? I would like to reduce the white or brown sugar- curious if anyone has had success?

  142. 5 stars
    Delicious! Only change I made was 1 cup pecans when I stirred in the dry ingredients. Everyone’s favorite!

    1. Janice,
      I am so jealous fresh pecans! I wish I lived in a region that had pecans growing. I used walnuts in mine which have a nice similar texture.

  143. 5 stars
    I made it and my hubby has already devoured 1/2 the loaf.
    It is not making to it’s full cool mode!
    I am glad I made 2, I made this with fresh zucchini from the garden!

  144. How would you adjust for high altitude? I live in Denver and I just popped my dough in the oven but it looks like soup! I’m hoping it turns out, but I’m thinking I should have added more flour!

    1. Raising your oven temp by 25 degrees should help. Apparently I that allows the structure to set quicker before it dries out .
      Being moist should actually help as evaporation occurs faster at higher altitudes to, something to do with air pressure.

      I live at 3557 feet. Always trying to adjust

    2. Hi! I hope your bread turned out well! I live in Denver also, when I made this I ended up omitting the applesauce (because I didn’t have any, not as an intentional adjustment) and it turned out fine. If yours didn’t come out well the first time, maybe that would help next time!

    3. I live in Denver and had the same problem. 🙂 I added an extra 2 tablespoons and cooked the bread longer—nearly an hour and a half!—until a skewer inserted in the center came out dry. Refrigerating overnight was key to binding the bread together. Now my whole family wants this recipe!

    4. Im down in Colorado Springs, recipe does wonderful as is! How did yours turn out?? Ive made this probably 10 times this summer lol it’s so good

  145. This was the best zucchini bread I’ve ever made. So moist and delicious. Mine have always been dry and almost burnt by the time the center was done. The recipe was so easy to follow. I’ll be making this one all the time. Thank you!

  146. 5 stars
    Excellent..I made four loaves today….it was a home run in our house…took a loaf to my mom she said it was the perfect bake! not dense, great flavor, she is a picky eater..she asked if I would make another one next week for her…I have boys and they were sitting around the stove waiting for the loaves to be done….they are my “taste testers”… they devoured one loaf right then and there…they gave it a 10+…Thank you!

  147. 5 stars
    All I can say was wow! The only sad thing about this bread was that between my hubby son and daughter it was gone in a few! This Zucchini bread recipe is by far the very best of them..Thank you with all of our hearts!

  148. 5 stars
    Absolutely delicious and easy to make ., I actually mess up and put everything together and it was still good., making one and following directions — smh. I don’t how it could be any better. Bty I didn’t wait to eat it either. Yum

  149. 5 stars
    Thank you! I just took in my relatives extremely underweight child. He likes this bread as the bread we use for French toast with fresh fruit on it.

  150. 1st time ever, I make zucchini bread! I chose this recipe, because I had everything it required. It was easy. My granddaughter Trinity helped. We made 3 loaves. 1 for my 2 daughters and for my husband & me. They all came out delicious!! So much that I just made 3 loaves more and cupcakes to take to my cousin who gave me the zucchini’s she harvested from her garden! Will be doing more. Loved the recipe and they came out just like your video!

  151. It was easy to make i really loved it. I shared a piece of the zucchini bread with co-workers at work they really liked it. I’m so glad to have found this receipt. I’ll be making some more today
    That’s how i really liked it. I give you a 10 plus 😊🌟🌟🌟🌟🌟

  152. 5 stars
    This is the best! Super moist and very flavorful! I used coconut oil. This is a definite keeper 🙂

  153. 5 stars
    This really is the best zucchini bread I have ever eaten! Very moist and flavorful and easy to make. We didn’t even wait for the bread to refrigerate for the recommended 12 hours and it was still delicious. Probably be even better tomorrow. Thanks for the recipe!

  154. 5 stars
    Yummy… It’s super moist and I will definitely make this again! I added a pinch of nutmeg & doubled the cinnamon because I really like those spices. I also added 2 tbl of plain greek yogurt. It made 2 large pans, and my family ate it right up! Great recipe!

    1. I agree with the yogurt, this needed an acid to activate the baking soda and there really wasn’t one, could also use buttermilk or a little citrus juice.

  155. 5 stars
    I have made this recipe too many times to count this summer. I always double the recipe and add a big of chocolate chips. My family loves it. It makes 8 mini loaves and is a great way to use the abundance of zucchini and summer squash from the garden. It freezes great!!

  156. First time making zucchini bread & it was delicious. I halved the white sugar & added a quarter cup each of chocolate chips & chopped walnuts. My husband loves it.

  157. 5 stars
    Very good. I cut the oil and sugar a bit, but still very moist, and the cinnamon a d brown sugar took care of the rest. But what do I know, taking up covid baking.

  158. I made this exactly as directed and baked it exactly , but it was so wet I added 40 minutes to the baking time, and it is still under baked and mushy. I’ll use my regular recipe next time.

  159. 5 stars
    Made the recipe exactly how it is written. My dad in law does not like zucchini and didn’t even know he was eating zucchini bread. Definitely a keeper.

  160. 5 stars
    This was so delicious and moist!! Is there a way to convert it for banana bread? Can I just substitute mashed bananas for the zucchini? Thank you!

  161. we added nuts and choc chips and 2 tsps of cinnamon and it was wonderfull. this is our go to from now on!

  162. 5 stars
    This is the closest I could find to a long lost recipe. It’s easy to make, moist and flavorful. The crust is almost the texture of a plain donut. Just crispy. I added drained, crushed pineapple to a double batch so had to bake 60 minutes. It may or may not be better if cooled for 12 hours. It didn’t last that long. Peace!

  163. 5 stars
    Made a double recipe last night (for 2 loaves). One loaf went to the guy who supplied the zucchini. Cut and distributed the other loaf to neighbors and coworkers and got rave reviews from all! Will definitely make this again.

  164. I must have packed my zucchini too tightly, or maybe my eggs were too large, but the resulting bread took about 75 minutes to bake, and the result, though tasty, had a custardy layer at the bottom.
    Next time I would use less zucchini, maybe less applesauce, and/or smaller eggs.

  165. 5 stars
    I followed 2 different Zuccini Bread recipes and this recipe was the WINNER! It moist and not dense. I added half a cup of ground date bars (can substitute fig newtons) and substituted peach yogurt as I didn’t have any applesauce.

  166. I did this recipe 2 times. The first time the ingredients would not stick all together and I baked it for 1 1/2 hours and it ended up a sloppy goo. The second time he ingredients mixed together well, and looked correct. I had high hopes for this. I baked it… and it was doing great! Then after almost 2 hours I took it out of the oven. I let it set in the pan for around 15 minutes. Then I tried to get it out, I dumped it over and only the top half came out. Now I had throughly greased the pan so it shouldn’t have stuck. But the bottom half was a jelly consistency that tasted like eggs. I wouldn’t recommend using this recipe. All of that being said, the part that was cooked tasted amazing, just wish there was a whole loaf.

  167. 5 stars
    I made 6 loaves of this zucchini bread. It was so delicious and moist! I gave some to a couple of my neighbors and they are donating more zucchini for me to make more LOL Awesome and easy recipe!

  168. 5 stars
    One of my new favorite snacks… and I don’t even like zucchini! So, so, so good! Tastes just like banana bread! I drizzled mine with melted chocolate that added just a little more flavor! Five stars for sure!

  169. 5 stars
    This was the first time ever making zucchini bread and it was amazing! My 4-yr-old loved it! I had to bake it a bit longer but that seems to happen with all breads I make, so it’s probably my oven. Thanks so much for this recipe!

  170. 5 stars
    Truly the best!!!! Thanks for this awesome recipe!!! Me and my husband love it..We grow a lot of Zucchini this year. I’m glad I found this website for the best Zucchini

  171. Perfect recipe!! I only used 1/2 cup sugar in total (personal preference). Brilliant, brilliant recipe! Thank you for sharing it with us.

  172. 5 stars
    I’ve made this twice, not straying from the original recipe at all…it is perfect! Very moist and very tasty!

  173. The flavor was good, but I actually find this bread too moist. Baked for 60 min, toothpick came out clean, but I just don’t like the consistency. I think next time I will leave out or cut down one of the wet ingredients…maybe less or no oil, or maybe I’ll squeeze out the zucchini.

  174. 5 stars
    Tried it and everyone loved it. I altered just slightly as we are a bit more spice forward in this family. I added 1/4 tsp nutmeg and allspice and 1/8 clove. I also added some raisins and roasted walnuts.

  175. Couldn’tlfind my original Zucchini Bread recipe, so naturalky I turned to Google. I tried this recipe and it is pretty good, however, for our family’s taste this bread seemed more like cake than zucchini bread. My original recipe makes nice dense, compact bread that is moist and delicious. Also, the flavor seemed rather subdued in this version as well. If you prefer more cake-ish bread, than this is a great recipe for you. Thank you!

  176. 5 stars
    I made this and also cut the sugar by 1/4 cup. I used olive oil as the oil ingredient. Baked in the oven for approximately 50 mins. It is delicious! Ever so moist! Great recipe.

  177. This bread was moist but bland. I added roasted walnuts but next time I will double the cinnamon and add nutmeg and raisins.

  178. I live in Denver so this needed another 20 minutes to bake. I’d appreciate any advice for high altitude baking. The middle was a bit soft and not quite baked. I will try it again with less sugar and see if that helps. My oven is relatively new and has baked other things to perfection so I think the recipe needs an adjustment.

    1. I live in SLC and yes, we high altituders need more time. 20 minutes is about right for a loaf pan. Maybe 10 minute for small loaf pans.

      Has anyone doubled this? Seems like it doesn’t make much. If I’m baking I want to give some away.

  179. 5 stars
    Big hit with my family, esp. with my pickiest eater! Great recipe all around, I usually adjust after making several times, but this doesn’t need it! Highly recommend!

  180. Wonderful flavor! My only issue was that it stuck to the bottom of my baking pans. I even sprayed the baking pans so it wouldn’t stick. It is pretty sweet for me and it honestly wouldn’t hurt if the sugar was cut by a quarter cup. i also considered substituting oil for more applesauce, but wanted to see how the recipe turned out without changing it too much.

  181. 5 stars
    Everyone loves it, very moist. We added Rhubarb sauce instead of applesauce and it turned out very good. We made four loaves that way and we love it!

  182. I didn’t have applesauce so I used crushed pineapple. It was delicious. I also used 1/2 cup whole wheat flour with 1 cup white flour. Took one hour to cook. Very delicious. I think I could’ve added less sugar and it would still be just as good

  183. LOVED the flavor! Ours came out VERY moist..batter-like moist and we cooked it extra long because we thought it wasn’t done. What do you think we did wrong? Thanks!!

  184. 5 stars
    I make this recipe a dozen times at least when my zucchini harvest comes in. Everyone raves about it. Thanks

  185. Just removed from the oven. Smells heavenly! Can hardly wait the 12 hours in refrigerator before we eat it!! I cooked it in two 8 x 4 pans instead of a larger loaf pan…cooked about 50 minutes … add a little butter and am sure it will be terriffic!

  186. Very good and easy way to use those big zucchini. Just scoop out the seeds and grate the zucchini as usual. I also added nuts to my second batch. Neighbor loved the flavor!

  187. I had a garden this year and had plenty of zucchini. Made bread with a lot of walnuts and substituted half a cup of honey in one bread, instead of sugar it was delicious. Made two loaves.

  188. This zucchini bread is very tasty but I, too, had the problem of it being too wet and had to leave it in the oven for about 15 mins longer. Maybe I’ll up the flour by a 1/4 cup next time. Overall, it’s very good!

  189. 5 stars
    Sorry no rating came up but I will definitely give five starts. It was so easy and didn’t have to press out the water from the zucchini. Only change I made was to cut down the sugar to 1 cup (1/2 white/ 1/2 brown) and it tasted great.
    Thanks for sharing, will be making it again.

  190. 5 stars
    Holy moistness! This is the best zucchini bread recipe I’ve found and it’s going in my kitchen cookbook. It’s perfect as is. I did modify based on avail ingredients and someone’s comment. I used dark brown sugar cuz that’s all I have on hand, but I will make with light brown also. And in addition to the 1.5 c zucchini, I added half a cup shredded carrot (great way to use up zucchini & carrots from the garden!). Delish!!

  191. 5 stars
    The BEST recipe ever! My daughter and I made 8 loaves because everyone loved it! My new favorite recipe. So moist and easy to make.

  192. This bread is very wet! I had to bake mine for additional 20-30 minutes, but other than that it’s perfect. Smells so good when it’s cooking too.

  193. 5 stars
    Great recipe. I made the applesauce from scratch and that was a really nice touch and threw some mini chocolate chips in too. My mom was very proud of me. Thanks for sharing!

  194. 5 stars
    Loved this recipe. have made several times to freeze and take out later in the fall. Will try adding some nuts next time.

  195. Have made this a couple times and it’s really good. Making two loaves this morning and adding raisins and walnuts. Can’t wait!

  196. Fantastic recipe! So moist. I gave rave reviews. I added walnuts. Would bake for closer to 1hr next time.

  197. 5 stars
    Really nice and moist. I found a bit sweet but everyone else I served loved it. I found it took a little longer in the oven – about 57 minutes.

  198. 5 stars
    Best zucchini bread I’ve ever made. I grated a granny smith apple (what I had on hand) instead of applesauce. Added a tad of nutmeg and toasted walnuts.

  199. Very good recipe. I’ve made it twice now. My family loves it and it gives me something to do with all the zucchini we grow.

  200. 5 stars
    Best Ever!!! if you like Cinnamon increase to 1 1/2 Tablespoons. I also added nutmeg. I also occasionally add walnuts. This is the moistest recipe I have tried. it gets raved reviews from everyone who eats it.

  201. Also my first time making zucchini bread. Very pleased with results! One thing- I would add roasted walnuts next time. Thank you!!!

  202. 5 stars
    This was a huge hit at my house! My kids have been excited to pick zucchini from our garden because they know if means more delicious zucchini bread! 😋 Thank you for this great recipe.

  203. Very moist bread, however my husband was greatly disappointed no nuts. I like the bread and would highly recommend. Will try with one cup of roasted walnuts next time.

    1. I put nuts and golden raisins. Delicious, hardy! Took an additional 30 minutes to cook. Turned out wonderfully crunchy on outside moist on the inside!

  204. Is there a way to add a protein powder to this recipe without detracting from the flavor or consistency?

    1. I don’t think adding some protein powder would mess with taste or consistency of this recipe. Take the plunge and try it!

    2. Carnation makes a morning protein powder mix kn packets chocolate flavored and im sure an added pack would be delicious! Each pack has 21 grams of protein.

  205. 5 stars
    First time I tried to make zucchini bread and this turned out fabulous. Shared with my mom and she had a fit. Will be sharing this recipe with her.

  206. 5 stars
    My first time making zucchini bread! It was delicious and everyone loved it! I added a dash of nutmeg and only had cinnamon applesauce cups in my pantry. I ask so used two cups of grated zucchini! It was moist and amazing! So easy! I felt proud after my family raved about it!

    1. Isn’t that great when something your first trying turns out great? The same happened for me. Happy to hear that

    2. I just made 6 loaves and then ran out of applesauce. I actually bought some cinnamon applesauce for my next batches! Glad to know it turned out good!

    1. Hi, if you dont mind can you please let me know how much butter did you use as replacement for applesauce. I don’t have applesauce either. Thank you.

    2. I did the same after reading your comment. It came out great with butter instead of apple sauce. This recipe’s a keeper!

  207. 5 stars
    I’ve made this recipe twice and love it. The second time I added a little nutmeg and a ,edium-size shredded carrot in addition to the zucchini. Perfect! I think it could even handle a couple of carrots.

  208. 5 stars
    Absolutely the moistest bread you will taste. The applesauce is what makes it so moist. I doubled the recipe and made two loaves. YUM

  209. Flavor is wonderful. I cut the sugar by a quarter cup of the white stuff. Substituted 1 quarter cup barley flour for white flour. Very wet. Took an additional 20 minutes to cook through. Well, longer than that, but with all the door opening and oven cooling and reheating, that’s what I think it probably should have been. Flavor is great, no complaints there. I also subbed pumpkin spice for cinnamon, and added just a bit of clove.

    1. 5 stars
      These types of reviews crack me up! Twice you said the flavor is great, but you didn’t follow the recipe. No cinnamon and subbed pumpkin spice and clove . Also barley flour for some of the white flour. I’m glad you enjoyed your version, but it wasn’t the original. I followed the recipe, and the flavor Was GREAT!:)

  210. I made this recipe. It is the best zucchini bread I have ever had. Didn’t have applesauce so I used a whole gala apple diced small with a Tsp of sugar & a sprinkle of cinnamon. Absolutely love it

  211. 4 stars
    Recipe is very good, next time I’ll substitute crushed pineapple for the apple sauce. There’s just something about the combination of zucchini and pineapple that takes it to the wow level!

  212. 5 stars
    I’ve had plenty of zucchini breads and decided to try to bake one myself. I came upon this recipe and thought it looked better than other… and, YES, it is DELICIOUS! Absolutely, hands down, best zucchini bread I’ve ever had. Moist and the sweetness is “just right.”
    THANK YOU for sharing!
    P.S. I made it in a cake pan so I cut the baking time to 40 mins.

  213. 5 stars
    I don’t bake, okay. Never had zucchini bread before, either, so I was apprehensive.

    However, this recipe is so good!

    Made it just as written but I had to leave it in longer than 55 minutes. Also think I should get a sifter.

  214. 5 stars
    This recipe help me to build my confidence in baking/cooking While being sheltered in I started practicing without having to worry about time. This recipe is WONDERFUL.
    I even shared it with folks who want me to make them one. Lol lol thank you

  215. 5 stars
    Super moist! I doubled the recipe to make 2 loaves. This was my first time using applesauce For my zucchini bread. Defiantly a keeper!

  216. I have some very ripe bananas that I tossed in the freezer hoping to use them in a recipe. Do you think I could sub them for the applesauce & oil

  217. 5 stars
    4th time I have made this amazing recipe. I made a quadruple batch. So many of my friends are demanding it. Added walnuts to some by request. Thank you.

  218. 5 stars
    “This bread is best served after it has been refrigerated for at least 12 hours”—what a funny thing to say? Who still has a loaf hanging around after 8 hours?!!!

    Nice recipe—thanks!

    Susan

    variations:
    pear chunks for applesauce (cause I don’t have any)
    1/2 flour 1/2 almond flour
    butter vs oil
    chopped toasted pecans, almonds or walnuts
    maple flavoring or maple butter

    Mmm! this is a delicious base for the imagination!

  219. 5 stars
    Simple. Delish. The best I have ever made or tasted. Totally on the $$. Everyone loved it! Will make again and again.

  220. 5 stars
    Amazing every time I love it it’s my favorite and my go to you!!!!! Thank you so much for sharing.

  221. 5 stars
    Best zucchini bread ever! I did not have unsweetened applesauce, so I threw in some Fig Spread Jam & a little water in it!
    I also doubled the recipe, because why cook one when you can do 2!!!
    Salute..& Thank You!

  222. 5 stars
    This recipe is terrific as-is but I just tried it with 3/4 cup carrots replacing the same amount of zucchini and I upped the cinnamon to 3/4 tsp because cinnamon is one of the best things to ever happen to mouths.

  223. 5 stars
    5 stars all the way!!!! My grandkids were like ( what?? ) this truly is the best I have ever made!!!! Moist, and off the hook !!!! Very easy : can’t wait to make it again. Sandra

  224. This zucchini bread is moist, flavorful, and delicious! I subbed a ripe frozen banana for applesauce based on what I had on hand, and also added a little more cinnamon just for preference. Amazing recipe and cannot wait to make it a staple treat at home. Thank you!

  225. 5 stars
    First time making zucchini bread, and it came out great. Just added a half a cup of walnuts. Thank you for such a great recipe!

  226. 5 stars
    THE BEST zucchini bread recipe I have ever found. My family fight over the last slices. Moist, chewy and sweet. I found that if I grate the zucchini as finely as I can manage, the pieces almost candy while baking, flecking the bread with sweet little bits of “candied zucchini” throughout. I will never make a different recipe now that I have this one in my recipe arsenal.

  227. I did not measure the zucchini so it came out like a pudding, it was longer to bake but the flavor was great

  228. 5 stars
    I used homemade apple butter in mine versus the applesauce. Put in some lemon and poppyseeds as well. Delicious!

  229. 5 stars
    My favorite thing about this time is year is all the fresh zucchini. I love your zucchini bread recipe it is so moist and delicious.

  230. 5 stars
    I have never made zucchini bread before, but this stuff is addictive! Really great recipe. I did make a couple of minor changes–I used 3/4 cup granulated sugar instead of a whole cup, butter instead of oil, and I lightly dusted some cinnamon across the top before baking. It took a full hour for a knife in the center to come out clean. This is going to be a great way to use all of the surplus zucchini from my garden. I will be making this bread a lot!

  231. 5 stars
    forgot to add the applesauce, still came out great. next time I’ll add a bit of nutmeg and hopefully remember to add the applesauce!

  232. I made this and loved it (although a little sweet for zuchinni bread). I’m wanting to make banana bread but have concerns about the recipe posted here, so is it possible to use this recipe and swap the zuchinni for 3 bananas and reduce the amount of sugar?

  233. With one batch of this recipe, how many mini loafs can I make?? And how much batter do I put in each mini pan (aluminum).. Thank You for your time..

  234. I’m a 75 year old man and I made your zucchini bread exactly as you said. It is the best I have ever had.
    Thank you.

  235. 5 stars
    Absolutely delicious!! My 9 year old can’t quit eating it, Ishould have made 2 loaves 😁

  236. This is literally thee most perfect zucchini bread recipe on the internet!!! I’ve made it close to a dozen times now and making it again this morning! I don’t have to make any tweaks to the recipe and it always comes out perfect. Thanks for sharing this!

  237. 5 stars
    The best tasting zucchini bread I have ever had. Super moist! I followed the recipe except I added extra zucchini. You will empress your friends serving this zucchini bread 😋

  238. I would like to make several of these in mini loaf pans. How do I need to adjust the recipe?

  239. 5 stars
    This is awesome. We sometimes add in some flax seeds, chia seeds, chocolate chips, and/or a banana. It’s a great recipe. Very easy to follow directions. We always make a quadruple batch and it makes four nice sized loaves!

  240. I’ve made this recipe several times and it comes out perfect every time thank you for an excellent recipe😀

    1. 5 stars
      This recipe is delicious. I make 2 batches and its enough for 2 loaf pans and a pan of mini loafs. That way I can pass some out to my grown kids as everybody wants some.

  241. I know it probably doesn’t matter but is there any reason to use a box grater instead of a food processor?

  242. This is a very moist recipe but has A LOT of sugar. To make it a bit healthier, I cut back on the white sugar, added hemp seed for protection and substituted a bit if avocado for some of the oil. I did a version with raisins and walnuts, too. The additions added a bit to the baking tine but turned out great!

  243. I made this with gluten-free all purpose flour. I didn’t change any other ingredients, but I did let the batter sit for about 30 minutes before baking. Absolutely delicious. The best gluten-free zucchini bread we’ve ever had! You might not even know it’s gluten-free!

  244. 5 stars
    This recipe is so moist and so easy! It definitely was a hit in my house. It did take a lot longer for it to bake in my oven and I didn’t have any applesauce so I just substitute it with oil as I read one of the comments. I can’t wait to buy more zucchini and bake more! No summer bod for me hahaha!

  245. Made two loaves. Flavor is great but both came out underdone after 55 min in the oven. Followed the recipe word for word. Anyone have recommendations?

    1. 5 stars
      This is the absolute best zucchini bread recipe I’ve ever made and tasted. It definitely needed to be baked an additional 15 minutes. I’m not sure why my bread is so undercooked at 55 minutes. Never the less, just cook until golden brown and check your bread every 3-4 minutes until your toothpick or knife comes out clean.

  246. 5 stars
    I didn’t have any applesauce but it still turned out great! I might add walnuts next time to give the bread some extra texture.

  247. Love this recipe . I added grated peeled apple instead of applesauce . Bread it’s delicious and moist !

  248. 5 stars
    I was gifted a giant zucchini as big as my arm. I knew it was too big for grilling so I looked for a zucchine bread recipe. I’m so glad I found this one. It appealed to me because the zucchini is not drained. I doubled the recipe and had enough batter for 2 loaf pans and 1 mini loaf pan. I pretty much stuck with the recipe except I added chocolate chips, just because, and I put half the cinnamon because the applesauce I had on hand was cinnamon flavored. Oh. My. Gosh. This bread is delicious! Almost like cake. I will definitely make it again. ( I yielded 7 1/2 cups of grated zucchini from that massive squash!) I will not put chocolate chips- they all sank to the bottom- and I will sift the flour, baking soda, and baking powder because I did bite into a lump of baking powder. Otherwise I will make it exactly as posted. I am tempted to try it in a bundt pan, because it could pass for cake. Thank you for the great recipe!

  249. Just took a loaf out of oven. Wish I had seen the sugar comments earlier. Also, mine took forever to get done in the middle. Edges e extremely brown but well see!

  250. 5 stars
    Delicious!!! I made three loaves of the bread today and added toasted walnuts to one of them. I’ll definitely use this recipe again and again.

  251. 5 stars
    The best zucchini bread I’ve made! Thank u! Making 2 more loaves today is it the same bake time for 2?

  252. 5 stars
    This bread was perfect! I did modify it slightly, however, so I thought I would share :). First, I found all the batter in one pan to be too much for my liking. It left only about 1/4 of the pan open, and I felt that would take too long to bake and could end up soggy in the middle and overdone on the outside. So, I split it in two, Then, they were a little too small for my liking (I’m starting to sound like Goldilocks…) but I put them in anyways, trying to split the batter are evenly as I could without wasting any during the transfer. Finally, I only baked them for 35 minutes. I wasn’t sure if this would be too little, but figured I could check it and always add ore time if needed. You can always bake more, but you can’t “un-bake”… This was perfect! The toothpicks came out clean as a whistle and the loaves themselves were perfectly risen, moist, and delectable. One other thing I didn’t mention is that I am at about 5,000 feet above sea level and sometimes bake times can differ, so that may be one reason the 35 minutes was enough 🙂 Thanks so much for the recipe, Amanda!

  253. Absolutely saving this recipe my family loves them so much since I’m not a good baker this make me like a pro. They even got me a bag of flour and sugar to bake more

  254. This recipe was so delicious! I used the exact recipe, except I made muffins instead of a loaf (just easier for the kids!) and it took about 20 minutes in the oven. Keeping this one – thanks!

  255. 5 stars
    I found multiple recipes for zucchini bread- all of them had good reviews and one even had thousands but don’t let that sway you into choosing the other recipes. CHOOSE THIS ONE trust me!. In a span of 3 days I made 7 loaves!!!! I had a bunch of people (14 people total) try them and they all RAVED about it. This bread is so moist and flavorful. I highly recommend to not replace the applesauce with oil. This will definitely be my go-to zucchini bread recipe. I followed the directions exactly and didn’t change a thing. perfecto.

      1. Freezes perfectly! I froze one loaf for about 2 weeks, thawed it in fridge and tasted fresh baked

    1. Thank you for your comment. It’s so hard to know which one really is the best but this one sounded good and I’m going to try it!

  256. 5 stars
    Absolutely delicious even while still slightly warm. I made this with a few alterations – scant flour measure,
    3/4 c. granulated sugar, did not pack brown sugar and used only half the recommended cinnamon for a
    more delicate flavor. For extra protein you could add 1/3 c. of finely chopped walnuts. I usually do for
    breakfast breads. In my cool kitchen, I leave breads / cakes at room temperature for flavors to meld before
    refrigerating the next day.

  257. What if you don’t have apple sauce and would rather not add any at all? Should you add extra sugar or keep everything exactly the same?

    1. I made this because I scored an awesome 2lb zucchini this harvest, so I started baking…I had to tweak it into my own recipe however I didn’t have apple sauce. BUT I had some processed canned pears I made last fall, however, they were in sugar. I replaced the 1C sugar with just 1/2C, replaced the apple sauce with about 1/2C pureed canned pears, and then I realized I just hard boiled the last of my eggs! Damn. Fortunately I hadn’t cleaned out my blender from the pears, so I added one half of a banana to replace the egg, that pear puree gave it the liquid it needed to puree. My bread came out soo moist!

      I’m making this recipe again and this time, I’m using 1/3C sugar, 1/3C pear puree, and still 1/2 banana…I only made my first loaf yesterday! LOL. I’m hoping to see it comes out a little drier.

    2. I’ve made this bread many times and it always comes out great! In fact, i made two loaves today. I didn’t have applesauce so i grated an apple very fine. Worked out nicely.

    3. I use canned pumpkin…not pumpkin pie filling but pure pumpkin. Comes out fine in zucchini bread and brown sugar banana bread recipes.

    4. K, apple sauce is usually a fat free substitute for oil. You can look up the exact amt of oil to add, but I would add no more than 1/4c extra.
      Ooh, I see you got lots of replies! Be creative!

  258. 5 stars
    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.

  259. 5 stars
    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.

  260. 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.

  261. 5 stars
    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

  262. 5 stars
    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.

  263. 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

  264. 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

  265. 5 stars
    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!

  266. 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.

  267. 5 stars
    These were great! Made regular muffins and mini muffins. I added chopped walnuts and mini chocolate chips to mine.

    1. 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! 😋

  268. 5 stars
    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 !

  269. 5 stars
    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.

  270. 5 stars
    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.

  271. 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

  272. We all loved the texture and flavour of this bread. The grandkids said that it tasted just like banana bread!

  273. 5 stars
    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.

  274. 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!

  275. 5 stars
    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.

      1. 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.

  276. 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.

  277. 5 stars
    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.🥰