The Best Classic Zucchini Bread

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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 ½ 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.

Watch the step by step recipe video for The Best Zucchini Bread below:

Find more of my recipes on TikTok

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

The Best Classic Zucchini Bread Recipe

4.97 from 444 votes
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

Servings 12 slices
Calories 213 kcal

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
Keyword best zucchini bread, easy zucchini bread, zucchini bread recipe
Cuisine American
Author Amanda Finks
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Comments

  1. 5 stars
    Yummy… It’s super moist and I will definitely make this again! I added a pinch of nutmeg & doubled the cinnamon because I really like those spices. I also added 2 tbl of plain greek yogurt. It made 2 large pans, and my family ate it right up! Great recipe!

    1. I agree with the yogurt, this needed an acid to activate the baking soda and there really wasn’t one, could also use buttermilk or a little citrus juice.

  2. 5 stars
    I have made this recipe too many times to count this summer. I always double the recipe and add a big of chocolate chips. My family loves it. It makes 8 mini loaves and is a great way to use the abundance of zucchini and summer squash from the garden. It freezes great!!

  3. First time making zucchini bread & it was delicious. I halved the white sugar & added a quarter cup each of chocolate chips & chopped walnuts. My husband loves it.

  4. 5 stars
    Very good. I cut the oil and sugar a bit, but still very moist, and the cinnamon a d brown sugar took care of the rest. But what do I know, taking up covid baking.

  5. I made this exactly as directed and baked it exactly , but it was so wet I added 40 minutes to the baking time, and it is still under baked and mushy. I’ll use my regular recipe next time.

  6. 5 stars
    Made the recipe exactly how it is written. My dad in law does not like zucchini and didn’t even know he was eating zucchini bread. Definitely a keeper.

  7. 5 stars
    This was so delicious and moist!! Is there a way to convert it for banana bread? Can I just substitute mashed bananas for the zucchini? Thank you!

  8. we added nuts and choc chips and 2 tsps of cinnamon and it was wonderfull. this is our go to from now on!

  9. 5 stars
    This is the closest I could find to a long lost recipe. It’s easy to make, moist and flavorful. The crust is almost the texture of a plain donut. Just crispy. I added drained, crushed pineapple to a double batch so had to bake 60 minutes. It may or may not be better if cooled for 12 hours. It didn’t last that long. Peace!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. 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!

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