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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Jill says
excellent but cook for 1 hr at least. I added some cardamon, extra cinnamon and reduce the white sugar a bit.
Kelly says
How much cardamom did you use? I’m looking to try that this weekend!
Jaynette says
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!
whywob says
cranberries are really good in it.
Kristina says
I made it just as the recipe is written and everyone loved it!
k says
i loe it its very yummy
Rolanda Bynum-Burrell says
Love the recipe….I add walnuts to my bread I’m not in the kitchen alot but love making simple things.
Ingrid Schulte says
One of my favorite breads. Love, love it.
Laura MCP says
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.
Kim says
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.
Kristine Cremins says
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.
Charlotte says
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!
Lady Trish says
Wow. I added cramberries, dried pineapples & chopped almonds. Three words de li cious! With coffee. Stick a fork in me.
Eileen Hecht says
Quick and delicious! I reduced the white sugar and added walnuts, 1/2 tsp of finely grated orange peel and coriander. Very moist.
Cynthia says
This was the best I’ve had very moist I’ve prepared it 3x already. Try it you be amazed
Loretta says
Instead of grating could I grind the zucchini?
Carrie says
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?
Nancy M Tibbetts says
Does this freeze well?
Mary J Tensing says
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.
Donna Wardlaw says
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.
Marni says
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.
Mark says
Truly great recipe. Have now replaced previous recipes with this one. I added a half cup of finely chopped walnuts – worked perfectly.
Naomi Gibson says
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.
Chicahuac says
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.
Janet says
I’d like to try this recipe…how many zucchini’s will I need to buy?
macy says
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!
Pattie Grela says
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.
Wanda Elaine says
This recipe is so good! We liked it so much, I baked 2 more loaves the next day for the freezer.