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
5 stars all the way!!!! My grandkids were like ( what?? ) this truly is the best I have ever made!!!! Moist, and off the hook !!!! Very easy : can’t wait to make it again. Sandra
This zucchini bread is moist, flavorful, and delicious! I subbed a ripe frozen banana for applesauce based on what I had on hand, and also added a little more cinnamon just for preference. Amazing recipe and cannot wait to make it a staple treat at home. Thank you!
Can the 1/3 c oil be substituted with 1/3 c applesauce, in addition to the 1/2 c applesauce?
First time making zucchini bread, and it came out great. Just added a half a cup of walnuts. Thank you for such a great recipe!
THE BEST zucchini bread recipe I have ever found. My family fight over the last slices. Moist, chewy and sweet. I found that if I grate the zucchini as finely as I can manage, the pieces almost candy while baking, flecking the bread with sweet little bits of “candied zucchini” throughout. I will never make a different recipe now that I have this one in my recipe arsenal.
You don’t drain the zucchini after grating it?
Pls need Same recipe without egg
Can this recipe be used to make muffins?
I did not measure the zucchini so it came out like a pudding, it was longer to bake but the flavor was great
I just realized I have no applesauce. Can I replace the 1/2 cup applesauce with veg oil?
I used homemade apple butter in mine versus the applesauce. Put in some lemon and poppyseeds as well. Delicious!
Delicious! Just made it and had to eat a piece warm with some butter. Definitely a keeper.
My favorite thing about this time is year is all the fresh zucchini. I love your zucchini bread recipe it is so moist and delicious.
I have never made zucchini bread before, but this stuff is addictive! Really great recipe. I did make a couple of minor changes–I used 3/4 cup granulated sugar instead of a whole cup, butter instead of oil, and I lightly dusted some cinnamon across the top before baking. It took a full hour for a knife in the center to come out clean. This is going to be a great way to use all of the surplus zucchini from my garden. I will be making this bread a lot!
I made this in small loaves. Perfect!! Great with chocolate chips added to a few
forgot to add the applesauce, still came out great. next time I’ll add a bit of nutmeg and hopefully remember to add the applesauce!
I made this and loved it (although a little sweet for zuchinni bread). I’m wanting to make banana bread but have concerns about the recipe posted here, so is it possible to use this recipe and swap the zuchinni for 3 bananas and reduce the amount of sugar?
With one batch of this recipe, how many mini loafs can I make?? And how much batter do I put in each mini pan (aluminum).. Thank You for your time..
I’m a 75 year old man and I made your zucchini bread exactly as you said. It is the best I have ever had.
Thank you.
Absolutely delicious!! My 9 year old can’t quit eating it, Ishould have made 2 loaves 😁