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
Came out nice and moist,added blueberries and walnuts,everyone loved it!
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!
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.
It really is the best!
Excellent
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!!
This was easy and delicious!
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.
Can Coconut Oil be used instead of Vegetable oil?
I use coconut oil just fine in it
How long would you have to bake this if you use mini loaves?
Reduce to 1/4 baking time regular recipe so for this it would be about 38-39 minutes
Best moist recipe!
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.
Easy to make and taste great! I have a friend that keeps asking me when I’m making more !
Tried this recipe twice and it looked perfect, toothpick clean, then fell within 5 minutes to a mushy pile
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.
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.
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!
I switch up the applesauce with one mashed banana and it works great! Bake time closer to 65 minutes though
we added nuts and choc chips and 2 tsps of cinnamon and it was wonderfull. this is our go to from now on!
made this many times and sometimes I add a cup of shredded coconut. It great either way
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!
This bread is so easy to make. I’ve made it twice and it’s come out moist and delicious both times.