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
I don’t bake, okay. Never had zucchini bread before, either, so I was apprehensive.
However, this recipe is so good!
Made it just as written but I had to leave it in longer than 55 minutes. Also think I should get a sifter.
This recipe help me to build my confidence in baking/cooking While being sheltered in I started practicing without having to worry about time. This recipe is WONDERFUL.
I even shared it with folks who want me to make them one. Lol lol thank you
Delicious. So easy and so good!
I turned this recipe into low carb and made it in my bread Machine.
Thanks.
Renee
Super moist! I doubled the recipe to make 2 loaves. This was my first time using applesauce For my zucchini bread. Defiantly a keeper!
I have some very ripe bananas that I tossed in the freezer hoping to use them in a recipe. Do you think I could sub them for the applesauce & oil
no. just make banana bread.
Delicious! I love it
Thank you so much for sharing this recipe! We just made a loaf, and it was SO yummy!
4th time I have made this amazing recipe. I made a quadruple batch. So many of my friends are demanding it. Added walnuts to some by request. Thank you.
“This bread is best served after it has been refrigerated for at least 12 hours”—what a funny thing to say? Who still has a loaf hanging around after 8 hours?!!!
Nice recipe—thanks!
Susan
variations:
pear chunks for applesauce (cause I don’t have any)
1/2 flour 1/2 almond flour
butter vs oil
chopped toasted pecans, almonds or walnuts
maple flavoring or maple butter
Mmm! this is a delicious base for the imagination!
Sweet! Love this!
Simple. Delish. The best I have ever made or tasted. Totally on the $$. Everyone loved it! Will make again and again.
Amazing every time I love it it’s my favorite and my go to you!!!!! Thank you so much for sharing.
can i double the recipe?
Can frozen, grated zucchini be used for this recipe?
Best zucchini bread ever! I did not have unsweetened applesauce, so I threw in some Fig Spread Jam & a little water in it!
I also doubled the recipe, because why cook one when you can do 2!!!
Salute..& Thank You!
Perfect! Thank you!
This recipe is terrific as-is but I just tried it with 3/4 cup carrots replacing the same amount of zucchini and I upped the cinnamon to 3/4 tsp because cinnamon is one of the best things to ever happen to mouths.
Was way too dense. Not airy like the bread should be I found
I’m on the fourth loaf of this Zucchini bread! We all just love it. Rustys cousin Gina