The Best Classic Zucchini Bread – This easy zucchini bread recipe is sweet & incredibly moist.
This is the best zucchini bread recipe ever! Â It’s got more zucchini and more sugar than most recipes so it tastes amazing. Â And, applesauce makes this homemade zucchini bread super moist.
One of the reasons this is such an easy zucchini bread recipe, is because there’s not much prep work for the zucchini, like in many other recipes.
How to grate zucchini for zucchini bread:
- Do not peel the zucchini before grating, leave the skin on.
- Do not salt, drain out, or squeeze out any of the liquid from the zucchini.
- Use the large grate of a box grater to grate 2 small (or 1 large) zucchini for 1 ½ cups lightly packed grated zucchini.
How to make The Best Zucchini Bread Recipe:
- Add grated zucchini, sugar, and brown sugar to a large bowl.
- Add vegetable oil, eggs and vanilla.
- Whisk the wet ingredients together.
- Add flour, baking powder, baking soda, salt, and cinnamon.
- Stir just until combined.
- Pour batter into a loaf pan.
- Bake.
- Refrigerate.
You may also like these other great quick bread recipes.
- My Best Buttermilk Banana Bread
- Cranberry Orange Pumpkin Bread from Peas & Crayons
- Blueberry Muffin Bread from My Sequined Life
Watch the step by step recipe video for The Best Zucchini Bread below:
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The Best Classic Zucchini Bread Recipe
The Best Classic Zucchini Bread - This easy zucchini bread recipe is sweet & incredibly moist because it's made with applesauce & more zucchini & sugar than most recipes.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Video
Ingredients
- 1 1/2 cups grated zucchini - lightly packed -do not drain liquid
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil -or your preferred cooking oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
- In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
- Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
- Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
- Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.
Nutrition
Serving: 1/12th of the bread | Calories: 213kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 158mg | Potassium: 135mg | Sugar: 22g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 23mg | Iron: 1mg
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!
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!
Can you use regular applesauce instead of unsweetened? If so do you cut back on sugar?
What if you don’t have applesauce?
Would the bake time be the same for muffins?
Loved the recipe, bread was delicious. Made two loaves
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.
Foolproof and delicious. Easy to see why this recipe has a five star rating!!
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!
Easy to follow and so moist! We love nuts in our bread/cakes, so I added some roasted pecans. Yum
Very good and easy
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.
Could I use flax egg in place of regular eggs?
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!!
Very moist and delicious but needs more vanilla
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.
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.
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!
Loved this recipe. have made several times to freeze and take out later in the fall. Will try adding some nuts next time.
Best zucchini bread I’ve ever made. Applesauce was the secret ingredient