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Home » Bread & Muffins » The Best Classic Zucchini Bread

The Best Classic Zucchini Bread

August 24, 2018

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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 1/2 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.

  • 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:

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

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
Servings: 12 slices
Calories: 213kcal
Author: Amanda Finks
Print Recipe Pin Recipe Rate this Recipe
4.98 from 343 votes

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
Cuisine American
Keyword best zucchini bread, easy zucchini bread, zucchini bread recipe
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Comments

  1. Jill says

    February 28, 2021 at 7:30 PM

    5 stars
    excellent but cook for 1 hr at least. I added some cardamon, extra cinnamon and reduce the white sugar a bit.

    Reply
  2. Jaynette says

    March 10, 2021 at 6:12 AM

    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!

    Reply
  3. whywob says

    March 24, 2021 at 8:15 PM

    cranberries are really good in it.

    Reply
  4. Kristina says

    March 30, 2021 at 8:17 PM

    5 stars
    I made it just as the recipe is written and everyone loved it!

    Reply
  5. k says

    April 6, 2021 at 5:08 PM

    5 stars
    i loe it its very yummy

    Reply
  6. Rolanda Bynum-Burrell says

    April 11, 2021 at 8:55 AM

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

    Reply
  7. Ingrid Schulte says

    April 12, 2021 at 5:49 PM

    5 stars
    One of my favorite breads. Love, love it.

    Reply
  8. Laura MCP says

    April 12, 2021 at 5:56 PM

    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.

    Reply
  9. Kim says

    April 12, 2021 at 7:35 PM

    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.

    Reply
  10. Kristine Cremins says

    April 13, 2021 at 11:49 PM

    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.

    Reply
  11. Lady Trish says

    April 14, 2021 at 8:00 AM

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

    Reply
  12. Eileen Hecht says

    April 16, 2021 at 12:05 PM

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

    Reply
  13. Cynthia says

    April 17, 2021 at 1:09 PM

    This was the best I’ve had very moist I’ve prepared it 3x already. Try it you be amazed

    Reply
  14. Loretta says

    April 18, 2021 at 12:37 PM

    Instead of grating could I grind the zucchini?

    Reply
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Hi, I’m Amanda Finks –

Amanda Finks, RDN Profile Picture for The Wholesome DishI’m a Registered Dietitian Nutritionist living in the St. Louis, MO area. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development.  It’s my mission to bring you the BEST recipes your whole family will love!  See More.

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