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
can you make the zucchini bread in a glass pan?
Second time that I’ve made it. Excellent! I imagine that it will freeze well as it is so moist that it won’t turn into cardboard in the freezer.
My grandson is the real test. I sprinkled a little icing sugar on the slice, told him it was cake, and he had two pieces!!
Dear Amanda, I’m never very good at the toothpick test to test for doneness In these types of bread…it’s either overdone or raw in the middle. What should the internal temperature of this bread be (using an instant read thermometer) when done? I want to make this for a dinner party this Saturday and I don’t want to ruin it. Thanks,
Mary
My grand kids can’t get enough of this moist delicious loaf. I put a bit of all spice and ginger.
Last week, I made the recipe exactly as stated; no changes. My family devoured this loaf! I will be making more this week, as they have requested more. We like how moist it is. It will be a keeper recipe, for my cooking/baking binder!
Folled the recipe as written. Had to bake it for the full 54 55 minutes as it was not done in the middle. Bottom was nearly burnt.
Just done in the middle. I know it’s not my oven followd a different recipe to perfection
Just too wet of a recipe.
This was best most moist zucchini bread I’ve ever made! I put 2 cups of zucchini in it and it turned out delicious
This is a great recipe, can even put. A lemon glaze on it or just powdered sugar it’s great either way. Very moist with great flavor. Didn’t have applesauce but I did have 2 granny smiths on hand that got pulverized to an apple sauce consistency. Had that extra flavor.
Super easy and delicious!
Followed recipe this was quick baked beautifully released from pan well
I was a little nervous with the recipe because it needed refrigeration
I cut a square while it was warm and it was very good
This is the best zucchini bread recipe I have found. I like the fact that there is a guide for making a 3x recipe. I usually add chocolate chips and walnuts! Turned out great!!!
SO MOIST! Just finished making these. My husband loves them and I am not a baker. I didn’t have enough zucchini so I used carrots. I made cupcakes and small loaves. I will be making these again soon…. Ty.
Delicious and moist. Sometimes I add walnuts to the ingredients.
Very moist and tasty. I add 1/2 cup of each chopped walnuts and raisins. Will make thos recipe again.
This is so easy and Very delicious
Good recipe like it with apple sauce
Just made and will now be my go to recipe for zucchini bread. I doubled the recipe, used a zucchini from our garden, substituted mashed banana for the apple sauce as I didn’t have on hand and added an extra 1/4 cup of AP flour. Delicious!
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Has anyone tried this with rice flour or any other gluten-free method? I will definitely be trying this with regular flour.
I make this recipe all the time with gluten free flour and it turns out amazing! I use 1 cup King Arthur rice flour and 1/2 cup Bob’s Red Mill All-purpose baking flour (mixture of non rice flours). I also add 1/2 cup chocolate chips and cut back on the sugar just a little.
Awesome recipe, super moist,delicious and easy. Given it a try.
I followed instructions to the letter, but when I tried to turn the bread out it really stuck to the pan. Maybe I should have floured the bottom.. I live at 3600 ft elevation. Is there a high altitude adjustment? It definitely tastes better chilled for a while. Very dense. I would probably remove a couple tablespoons of batter before baking as well
My husband found this recipe when our garden was very abundant on zucchini. We have made it twice. Everyone we have shared bread with have raved about it being the best they ever tasted. Now I’m going to make enough to give whole loaves away! B-T-W, I used the spray with flour in it for the pans. Came out no problem!
This bread is AWESOME!!
Best I have tasted!!!!
Very good except too much sugar. I cut back to 2 cups. Next time I will add less. I also added fresh blueberries and chopped walnuts.
The recipe only calls for 1 1/4 cups of sugar. Not sure how you can cut that back to 2 cups
The recipe only called for a total of 1 1/4 cups of sugar… not sure how much you thought it said in order to cut it down to 2 cups which is way more than called for in the recipe
If I made this into muffins how long would it cook for
Now my go to recipe. Excellent bread. If you add a 1/4 cup more of flour, that works too. I’ve also found that covering the bread after about a half hour in the oven is a good idea so not to risk the top from getting a bit charred.
It bumps the required ingredients if you hit the multiply button for a double or triple batch~ that’s how lol
I really like this recipe! I used even a little more zucchini and little less sugar. It turned out great!
The best zucchini bread recipe, I didn’t used an apple sauce but it still came out perfect!