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
This is by far the best zucchini bread recipe ever. I have made it countless times and have never had a bad loaf. Anyone I give it to, they also say is is the best they have ever tasted and they always want to know where the recipe came from. By the way, my husband does all the cooking in the house as I am a horrible cook — but I can make delicious zucchini bread with this recipe.
This is delicious but too moist I think. I will use this recipe again and cut down on the oil. I don’t like my bread almost mushy. I followed the recipe exactly but added chocolate chips.
excellent recipe! i used 3/4 cup white sugar and 1/2 cup brown sugar, as well as doubling the cinnamon, and added nutmeg and allspice. cannot wait to make this again, and will have to play around with other things to add as well! what a great recipe to use up the giant zucchini from the garden this year
Made it and it was phenomenal
My sister-in-law made this and it is absolutely 💯% the best zucchini bread I have ever had! Nice and moist. Thanks for sharing. Yummy 😋
Excellent recipe. I added 1 +tsp. Cinnamon, decreased the white sugar to 1/2 cup. Thank you for sharing!
Thank you for providing this recipe in text on 1 or 2 pages to print. I looked at 5 or 6 recipes that were impossible to print out. They all required printing 7 to 25 pages.
So much for my diet. I could eat the whole zucchini bread in one sitting. It’s delicious. I did add walnuts for an extra tasty crunch factor. Thankfully I have enough zucchini in my garden to make several more breads to give to friends and freeze some for future consumption.
Followed the recipe completely, except I used sweetened applesauce. I did not put in refrigerator. Once it cooled I wrapped it in aluminum foil and stored on my counter on a cake stand. Absolutely phenomenal recipe. Greatly needed for the large crop of zucchini that I had this year!
Very good. Just made it. I doubled it and made 1loaf and 12 muffins. Going to try raisins in it next time. Thank you so much great recipe
What would the time conversion be if IF I make large muffins?
I added dried cherries to the batter and topped with flaked coconut that toasted up beautifully and fragrantly. Everyone loved it.
LOVE this recipe!! I made it this morning and my husband has already ate 2 pieces and it’s not even cooled yet!!! It’s a keeper!!
Diodes the baking time change if there are 2 loaves
Excellent! Although I didn’t have any applesauce. I doubled the recipe and used half coconut sugar and half white sugar only because that’s what I had on hand. I was worried that this modification would possibly not turn out well but the recipe is so good that it could handle these substitutions! I also added chopped pecans. Perfect delicious!
I made this bread and added chocolate chips to the batter. My family loved it. Best recipe I’ve every made. Thanks so much, good way to use up extra zucchini,
Do u have to put the applesauce in it
I wondered if you could put in a chopped apple instead of apple sauce?
So moist and delicious
I’ve been using this recipe for a couple years now! Best zuchini bread I’ve ever made. I double up the recipe and add chocolate chips or butterscotch chips to a loaf and leave a loaf plain. Both get devoured in a couple days around my house!
Best I have made!
I added chia seeds, raw sunflower seeds, and about 1/4 ground flax seed. I also cut back to less than 1/2 cup sugar and used 2T brown sugar.
Wonderful!
I’ve made this twice; the first time the only things I changed was I supplemented a banana for the 1/2 cup of applesauce and added one full teaspoon of cinnamon instead of 1/2 teaspoon. The second time I made it I did the exact same thing but added in a cup of crushed walnuts! Awesome recipe, it is a huge it with my family and at my work!