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
Delicious, and fun to make with my Two year old. Thank you!
I’m making it right now!its in the over.this will be my second time making it because it was so good the first time. Its moist and soft.thank you for sharing the recipe!
Tastes wonderful! I added some toasted pecans and chocolate chips- I did have to bake it 20 min longer than suggested time. If you grease a loaf pan tear a piece of parchment paper to fit inside with a few inches on each side sticking out of pan , lightly grease paper then add batter. After baking and cooling it’s much easier to remove from pan and finish cooling on wire rack
This zucchini bread is a must try! Super moist and just the right amount of sweetness! I baked mine fir 60min.
So delicious!
Such a tasty recipe! We have zucchini growing in our garden and they are growing faster than we can give away and/or eat! Started making bread, found this recipe and WOW its so moist and flavorful. My first batch I followed the recipe exactly and the loaf did take like about an hour and 10mins. Now, I am baking mini loafs so that I can easily wrap and giveaway to friends and family which has cut the baking time to about 35-40mins. The one ingredient I like to double/triple is the cinnamon. Great Recipe! Thank you!
Everybody I shared this with loved it. It’s definitely the best. I did add chopped walnuts to make it more nutritious.
I added chopped walnuts and a few raisins….mmmmm. good!!
The best recipe .. I’ve baked this so many times now .. I iced it with my carrot cake icing to make it extra decadent and later called it zucchini cake 🥰
I made one loaf per the recipe and one I substituted with all GF ingredients, both were amazing!
Very moist and great tasting!!!
Fantastic! Added cranberries. It was gone in one day. Making more today.
Made this yesterday and it turned out great! I cut the white sugar in HALF and it was still GREAT. My family has gobbled it up. 🙂
I’ve made this twice—absolutely terrific!
This is a very tasty, easy recipe. Nice and moist and was a big hit with the neighbors. I only had sweetened cinnamon applesauce so I reduced the sugar and brown sugar a little. But didn’t reduce cinnamon because you can never have too much cinnamon when you have good quality Vietnamese cinnamon! Thanks!!
I find this recipe too sweet. I also had to bake the bread 20 minutes past the recommended times, increased the temperature by 10 degrees and it still was quite soft in the center. I’d try this recipe again but without the applesauce and reduce the granulated sugar by 1/4 cup.
Great recipe. I didn’t have any unsweetened applesauce so I left it out and added a heaping half cup of chopped pecans and it was delicious. I did have to cook it one hour and about 5 minutes, tented with foil the last 15 minutes so the sides and top didn’t burn.
This was by far the absolute BEST zucchini bread I’ve ever made!!
This is a whole family recipe they are bound to love it very easy to make and even kids like it thank you
It is wow so good Very moist and makes the house smell awesome..We love your recipe thank you
This was a great easy recipe…maybe a bit too sweet, but more importantly….the bake time is wrong! I followed the recipe exactly and baked for 56 minutes and toothpick came out clean. However, when I cut it several hours later, it was gooey and uncooked. I cut off the crunchy edges and ate them and the rest went in the garbage!!! Please change to a longer bake time…Perhaps 60-65 min.
thinking of baking in a 9×13 pan…any problems you know of but watching time?