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 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
Excellent recipe! My family loved it!
Hi, I absolutely love the taste of this bread, but does anyone else have any issues with it falling after it comes out of the oven? My dad actually made it twice and I made it once, and all three of these flopped, but it was still delicious. What am I doing wrong? Just want to check, but are all the ingredients listed the right amounts? We followed the recipe exactly, and even tried baking it for a few minutes longer, even up to an hour. Please advise. Thank you!
This Zucchini Bread was DELISHIOUS, I wouldn’t change a thing!
I just made this and OMG, IT WAS SOOOOO GOOD. I didn’t put in apple sauce cause I didn’t have it so my next one I’ll try it with the apple sauce. But…. I love it. I will make this everyday it was so good and my kids loved it. I also spread butter on it while it’s still warm and it’s even better. Please make this if you can. Mmmmmmm
Delicious recipe especially with cream cheese
Excellent! I added some raisons and doubled for two loafs . Yummy!
Easy to follow
Excellent, and easy! Loved that I didn’t have to drain the zucchini. Added chopped walnuts and subbed oil with butter. Perfection. 👌🏼
Can you use Splenda or stevia instead of sugar
Delicious and moist! For some reason I had to bake it for 10 minutes longer. (Maybe it’s my oven!) For the second batch I used three mini loaf pans and baked for 35 – 40 minutes. They are so perfect for freezing.
Perfect! So delicious! I added chocolate chips to one batch and it’s as yummy as the original recipe.
Does this zucchini bread freeze well?
It did for me.
Yes. It freezes great! Just ate or last loaf from last year’s gardens & tasted great. I wrapped in plastic wrap then in freezer bags. I think it’s a good idea to take out of plastic wrap to thaw
Very moist and delicious bread.
How do you adjust baking for muffins? Tx
I followed the recipe but adjusted the cook time. I needed 30 minutes but I would check after 20-25 minutes first.
Turned out so good!
Excellent recipe I made it twice and tastes delicious. I added chopped dates about hands full
Delicious!!!
Can you swap out the brown sugar with molasses? I’m out of brown sugar.
Why does the bread need to be refrigerated?
So Delicious!!!! And, so Easy to make/bake. Thank you for this recipe 😋
Followed recipe, adding about 1/8th cup more zucchini, decreasing white sugar by a 4th, and added a cup of coarsely chopped walnuts. Delicious!!