The Best Classic Zucchini Bread

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The Best Classic Zucchini Bread – This easy zucchini bread recipe is sweet & incredibly moist.

Best Zucchini Bread Recipe - 2 slices on a blue plate

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.

Loaf pan of baked easy zucchini bread recipe

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.

Grating zucchini on a box grater for zucchini bread

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.

Whisking grated zucchini, sugar, applesauce, oil, brown sugar, and vanilla in a bowl

  • Add flour, baking powder, baking soda, salt, and cinnamon.
  • Stir just until combined.

The dry ingredients on top of the wet ingredients for the best zucchini bread recipe

  • Pour batter into a loaf pan.

Loaf pan full of zucchini bread batter

  • Bake.
  • Refrigerate.

Loaf pan of baked homemade zucchini bread with applesauce

You may also like these other great quick bread recipes.

Watch the step by step recipe video for The Best Zucchini Bread below:

Find more of my recipes on TikTok

two slices of the best zucchini bread recipe on a blue plate

The Best Classic Zucchini Bread Recipe

4.97 from 444 votes
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

Servings 12 slices
Calories 213 kcal

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
Course Bread/Muffin, Breakfast, brunch, Snack
Keyword best zucchini bread, easy zucchini bread, zucchini bread recipe
Cuisine American
Author Amanda Finks
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Comments

  1. 3 stars
    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.

  2. 5 stars
    This was best most moist zucchini bread I’ve ever made! I put 2 cups of zucchini in it and it turned out delicious

    1. 5 stars
      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.

  3. 5 stars
    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!

  4. Has anyone tried this with rice flour or any other gluten-free method? I will definitely be trying this with regular flour.

  5. 3 stars
    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

    1. 5 stars
      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!

  6. 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.

  7. 5 stars
    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.

    1. 5 stars
      It bumps the required ingredients if you hit the multiply button for a double or triple batch~ that’s how lol

  8. 5 stars
    I really like this recipe! I used even a little more zucchini and little less sugar. It turned out great!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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