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
Tried it and everyone loved it. I altered just slightly as we are a bit more spice forward in this family. I added 1/4 tsp nutmeg and allspice and 1/8 clove. I also added some raisins and roasted walnuts.
Best zucchini bread I ever had even my grandkids loved it
Couldn’tlfind my original Zucchini Bread recipe, so naturalky I turned to Google. I tried this recipe and it is pretty good, however, for our family’s taste this bread seemed more like cake than zucchini bread. My original recipe makes nice dense, compact bread that is moist and delicious. Also, the flavor seemed rather subdued in this version as well. If you prefer more cake-ish bread, than this is a great recipe for you. Thank you!
What if you don’t have applesauce
I made this and also cut the sugar by 1/4 cup. I used olive oil as the oil ingredient. Baked in the oven for approximately 50 mins. It is delicious! Ever so moist! Great recipe.
This bread was moist but bland. I added roasted walnuts but next time I will double the cinnamon and add nutmeg and raisins.
Best zucchini bread recipe ever! So moist and delicious!
I live in Denver so this needed another 20 minutes to bake. I’d appreciate any advice for high altitude baking. The middle was a bit soft and not quite baked. I will try it again with less sugar and see if that helps. My oven is relatively new and has baked other things to perfection so I think the recipe needs an adjustment.
I live in SLC and yes, we high altituders need more time. 20 minutes is about right for a loaf pan. Maybe 10 minute for small loaf pans.
Has anyone doubled this? Seems like it doesn’t make much. If I’m baking I want to give some away.
Big hit with my family, esp. with my pickiest eater! Great recipe all around, I usually adjust after making several times, but this doesn’t need it! Highly recommend!
Wonderful flavor! My only issue was that it stuck to the bottom of my baking pans. I even sprayed the baking pans so it wouldn’t stick. It is pretty sweet for me and it honestly wouldn’t hurt if the sugar was cut by a quarter cup. i also considered substituting oil for more applesauce, but wanted to see how the recipe turned out without changing it too much.
Everyone loves it, very moist. We added Rhubarb sauce instead of applesauce and it turned out very good. We made four loaves that way and we love it!
Excellent. She is right. The best I ever made. The cut the calories using 1/2 Splenda ans 1/2 sugar.
the best tasting and very moist!!!
I didn’t have applesauce so I used crushed pineapple. It was delicious. I also used 1/2 cup whole wheat flour with 1 cup white flour. Took one hour to cook. Very delicious. I think I could’ve added less sugar and it would still be just as good
LOVED the flavor! Ours came out VERY moist..batter-like moist and we cooked it extra long because we thought it wasn’t done. What do you think we did wrong? Thanks!!
Excellent. Actually has less sugar than most. Great caramelization. Moist but not soggy.
Delicious!!! Moist, flavorful..my first time making zucchini bread & so glad I found this recipe!
Super moist and flavorful. I will make this again!
I make this recipe a dozen times at least when my zucchini harvest comes in. Everyone raves about it. Thanks
This recipe is amazing. I have shared with all my friends it’s THAT good.