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 1/2 cups lightly packed grated zucchini.
How to make The Best Zucchini Bread Recipe:
- Add grated zucchini, sugar, and brown sugar to a large bowl.
- Add vegetable oil, eggs and vanilla.
- Whisk the wet ingredients together.
- Add flour, baking powder, baking soda, salt, and cinnamon.
- Stir just until combined.
- Pour batter into a loaf pan.
- Bake.
- Refrigerate.
You may also like these other great quick bread recipes.
- My Best Buttermilk Banana Bread
- Cranberry Orange Pumpkin Bread from Peas & Crayons
- Blueberry Muffin Bread from My Sequined Life
Watch the step by step recipe video for The Best Zucchini Bread below:
The Best Classic Zucchini Bread Recipe
The Best Classic Zucchini Bread - This easy zucchini bread recipe is sweet & incredibly moist because it's made with applesauce & more zucchini & sugar than most recipes.
Servings: 12 slices
Calories: 213kcal
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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
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Yara De Almeida says
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.
Angela D says
Definitely best zucchini bread ever and so easy to make!!! Love it and thank you!
Kenya Z says
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.
MamaRo says
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!
Beth says
Thank you!! Exactly what I was wondering — no applesauce. I think I have a banana!
Thanks!
Marian says
Can this bread be frozen
Carol Torrey says
Everyone raves about this delicious bread. I do double the cinnamon.
Stephanie Onel says
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.
Chris says
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!
Julie K says
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!
Karen says
Can you use equal parts white sugar and brown sugar instead of so much white sugar??
cyndi mroczek says
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.
Brooke Jacobs says
Can you substitute the zucchini with bananas?
Tammy says
Made it yesterday for my family and they loved it!! Will keep this recipe and make again!
Jan says
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.
Stephen says
Made this today, It turned out great! Its my go to zucchini bread for now on.
Kami says
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.
Maureen says
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.
Ms. Walker says
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 !
Signe M Anthony says
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.
Connie Drabant says
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.
Elaine Hunt says
Very good I added golden raisins
Tara hart says
Amazing!
Sarah says
I would like to try this recipe, but I do not have applesauce. What can I use to substitute instead?
Rose Bagh says
How many cups of flour did you all use? In the ingredients list amount of all purpose flour is missing.
Sandra says
1 1/2 cups all-purpose flour per the recipe (you’ve probably figured this out already).
Suzanne Fuselier says
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!!
Ingrid Schulte says
Amazing. Definitely recommend this Zucchini bread.
Paige says
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!
Luci says
One word – Delicious!!!
Katie says
This was so good- my favorite zucchini bread I’ve ever made! Thank you! 🙂
Christina says
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!!
Ellen says
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!!
Ellen says
This is so easy to make and it tastes so good!!