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
This is my go-to zucchini bread recipe!! It’s amazingly delicious and I make it on repeat during the summer!
My husband said it was the best zucchini bread he’s ever had! I used sour cream instead of apple sauce because I didn’t have any and I think it turned out great! Thanks!
This recipe was great! I had to add about 10 minutes to the cook time and it was perfect. Moist and just the right amount of sweetness.
I’ve made this this twice already and it’s absolutely amazing. I’m using homegrown zucchini from my garden, which is producing like crazy. The first loaf I ate by myself and the second I shared. I was told it was to pretty to eat. But everyone loved it. Making a double batch in a couple days.
AMAZING love it but I always add half a cup of chocolate chips
Delicious 😋
Excellent recipe! My entire family loves it. I added 1/2cup of chopped walnuts. Perfect!
This is the BEST ever and I have tried numerous recipes.
I’m making this right now with frozen shredded zucchini that I thawed out. I measured a cup and a half before freezing it, so I put the entire contents in without draining it. There seems to be a LOT of liquid and my batter was a bit runny so I hope it turns out alright! (I’ll let you know!) This was super easy to put together so fingers crossed!!
It turned out perfectly! Even with the extra liquid
Excellent recipe! My mother is very sensitive to sweets not just for health but personal palette and she loves this recipe. It is the only one I make for my family. I have even made frosting and cream cheese frosting and it usually is barely touched because everyone prefers it simply by itself. Nice work!
About to make this and realized I don’t have any applesauce. Can I still make as is? I made a different recipe a couple days ago and it was just okay, lacking in flavor. I cannot find my Grandma’s recipe so I am trying these out.
Use canned pumpkin! It’s a great substitute for applesauce.
This is the finest zucchini recipe I’ve ever tried! I’ve cooked it a few times now and it’s always gotten rave reviews and requests for more.
Delicious! Had to double the recipe for 2 loaves and added a cup and a half of walnuts. AHHHMAZING! Does anyone have suggestions on freezing it?
I absolutely love this recipe 5 ⭐️ I tripled the recipe & got six loaves of zucchini bread from tripling the recipe. I did not Have a plain applesauce but I had apple butter from our apple orchard so I substituted it with that. I also substituted the vegetable oil for avocado oil and added some walnuts to mine!! It turned out absolutely amazing!!!
My mom and I were trying various recipes and she’s a great cook. She tried two others and I made this one and she asked me for the recipe because it is the best!
I have made this recipe multiple times, and have been asked to bring it to brunches and other get togethers! So many want this amazing bread that I have requests right now!
I have a quick question, can you freeze this at all after baking?
Hi. I just made this zucchini bread recipe. As muffins. I substituted the chicken eggs for 1 large duck egg. And used frozen grated zucchini from our garden last fall. And used a local organic flour. And sprinkled chocolate chips on top. Without a doubt the best zucchini bread I’ve ever had. Thanks!
Comes out very moist and delicious – great recipe!