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.
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
- 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
- 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.
My granddaughter and I made 3 loaves of your bread yesterday. I shared them with my team at work, neighbors (who provided the zucchini) and family. Everyone LOVED it!! Thank you!!
So very easy and delicious. Love it thanks for sharing!!
Do you have any suggestions on flour substitutes (e.g. Using Almond Flour instead of APF)?
So delicious and moist! Made as-is.
Two loaves in the oven. Can they be frozen?
It’s nice to have a recipe for one loaf.
I reduced the white sugar to 1/2C and it is sweet enough. No mixer or draining of zucchini which is nice. It came out looking exactly like pictured.
What else can I use if I don’t have apple sauce
I was looking up good substitutes for applesauce because I didn’t have any and really wanted to get started baking it, and yogurt came up. I found it works really well for the consistency and flavor, but it needs to stay in the oven a bit longer. This is an excellent recipe; I haven’t had zucchini bread in years and I love how it turned out.
If I do not have applesauce, what can I do?
Turned out great. I made it for my coworkers and now they are wanting me to make it for them and they pay me for it.
I left out the oil and cut the white sugar in half this reduced the calories to 150 per slice instead of 250. I also used 1 cup white flour and 1/2 cup wheat flour only because i have whole wheat on my shelf and want to use it up. 40 mins. at 350 and very little difference. This Works for me and saves 100 calories per slice.
I made this for work and everyone loved it. Since I wanted to market it as a “healthy option” to my coworkers (compared to donuts), I only a *rounded* half cup of white sugar, and I added an extra half cup of zucchini (2 cups total), and baked it for 60 minutes. It was phenomenal!
Amazing recipe!! I added mixed nuts in mine and everyone that tried it absolutely loved it!! I’m always baking something and zucchini bread is one of the very few recipes that I make that isn’t my own creation. This recipe is incredible and thank you so much for sharing this recipe so bakers like me can enjoy making it and our family and friends can enjoy eating it! Five star quality every time!!
I’m giving you 5 stars. Any recipe that has apple sauce is nice and moist. My 1st loaf is in the oven. Ty
Just made 9 loaves of this! Taste amazing!
Can you use a sugar substitute to cut some sugar intake?
I used brown sugar Swerve sweetener (which is Erythritol) for the entire amount of brown sugar and Swerve granules for half the regular granulated sugar. Tasted great and cut the sugar to just 1/2 cup for the entire loaf. Erythritol is non-glycemic and doesn’t cause digestion issues. Out of all non-glycemic sweeteners it tastes the most like sugar.
Can this recipe be made into individual muffins?
I made muffins tonight. One batch made about 16 muffins at 2/3 full. I baked them for 20m and they came out really tasty.
I made this bread, and between my husband and I finish the bread the same day. It was delicious. This one is a keeper. He already ask for another loaf.
Can the bread be frozen?
Can this bread be frozen?
Absolutely the same frozen! I make it in mini muffin pans and freeze one for later.
Your directions don’t show when to add applesauce. Why applesauce and oil?
The recipe says to add the applesauce in step 2. I use both oil and applesauce in this recipe because I found that the oil and apple sauce combination made the best texture and flavor.
Yes it does when you add the zucchini, sugar, brown sugar, applesauce , oil, eggs and vanilla/
This bread looks so moist and inviting! Delicious breakfast and absolutely the best way to utilize zucchinis from the garden!
This looks delicious!