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:
Find more of my recipes on TikTok
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
Awesome!! Zucchini bread.
Excellent recipe! Delicious Loved the crust. Added walnuts. It’s my favorite!
This is the best zucchini bread that I have ever made. This is the only recipe I use now.
This must be the very best zucchini bread.
Curious why you refrigerate the bread after baking? Is this a must??
This recipe is a HOMERUN!!! Don’t CHANGE a thing!!
Delicious, very easy, and so moist. Big hit and is my new go-to recipe. Added a cup of chopped pecans for some crunch as well.
Awesome
It is absolutely delicious 😋 the only thing I left out was the 🧂 salt. It took me longer than I expected it to that said I froze 2 bags of the zucchini for my next loaves.
I prefer this over banana bread any day I like bananas 🍌 but find they repeat on me.
I actually bought the zucchini I didn’t have any in my garden they are plentiful right now in the grocery store.
So moist and flavourful. Definitely a must have in the recipe book
Everyone loves this bread, It has become my signature desert at church and at work. You won’t regret making it and serving to others. I mix all the dry ingredients together before mixing the dry into with the wet.
Love it! For the many, many zucchini’s we have growing…
This recipe works well. I cut back on the white sugar, add a bit more vanilla and remove the cinnamon and it’s still wonderful. I make my breads in small loaf pans and give them as gifts!
I made this recipe twice. The first time I halved the sugar but used sweetened applesauce and olive oil. Today I made it again and tripled the recipe and only used the sugar required for one batch and put in coconut oil. What a great combination. The coconut oil gives it such great flavor and the bread is just sweet enough. Not overpowering and healthier. I used King Arthur organic bread flower. This is the moistest recipe and I will be making this again!
the best
going to try zucchini bread
Zucchini bread was delicious! I was trying to find a recipe without butter or too much oil to decrease the calories. This recipe had no butter and less oil than others. I even made it with less sugar and it was still delicious!! Thank you!
It was super moist.
Super delicious.
My neighbor gave me some zucchini – and I’m growning some too!! I tried your bread and we love it. I’m going to make more and freeze it for Christmas gifts. It was that good!!
Bread came out nice and moist. Got many complimentsq.
Very moist and tasty! Followed the recipe exactly the only change I added was a little cinnamon and sugar sprinkled on the finished loaf.
Is refrigeration a necessity for this bread? I would rather not have to place in the fridge if possible. I am wanting to make this for friends so I am just wondering. This recipe sounds really good and I love all of the great reviews! I am not rating it right now since I have not made it yet.
Absolutely love this zucchini bread. Have made 3 loaves thus far and everyone who’s been privileged to taste it had asked for the recipe. I make my own homemade applesauce which is using when I make the zucchini bread and I believe it makes a wonderful difference in the taste of the finished product.
Best recipe i have found yet! so moist…
great bread, substituted the apple sauce, for crushed pineapple
Just removed from oven, let cool in pan and then on wire rack as instructed. We couldn’t wait any longer to try it while it was still warm. We loved it!!! I’m not a frequent cook/baker and this recipe was easy and foolproof. This is definitely a keeper and I’ll be making this again very soon.
Delicious! I only put in 3/4 C white sugar instead of 1 C and it was still delicious!
This recipe is quite perfect! Delicious and nutritious! I added raisins for added sweetness and texture and my family loved it!
I’m not easily impressed by online recipes, and I rarely leave reviews. But I have to say this is the best zucchini bread I’ve ever made in 5 decades of cooking. Mine came out super moist and really flavorful. I followed the directions exactly except that I needed to bake it for about an hour and 15 minutes instead of the shorter amount of time. The crust is nice and chewy and the texture is divine. Very impressive recipe! Thank you for sharing it.
Best Zucchini Bread ever. Heat up a slice in the morning, add a little butter and it’s “heavenly”❤️
I am not a baker, and I have never made zucchini bread before. I tried this recipe (doubled it due to the amount of zucchini I had on hand) and it was absolutely delicious. I followed the directions and it came out perfect. I think mine had to bake about an hour, but that could be due to the age of my oven. I am actually making more today. This is a must try recipe!
No need to refrigerate it. For 40 years I been putting mine in either an air tight zip lock plastic food bag, or sliced in a shallow flat tuper.
The best zucchini bread I’ve ever made! This recipe will be the only one I will use from now on. Perfect!! I followed the recipe exactly except I did have to bake it about 10 min longer than it called for.
My daughter wanted to learn how to make zucchini bread… I had warned her how much work went into prepping the zucchini… then I found this recipe. What a game changer! And it’s THE BEST I have ever had! I decided to add mini choc chips to one batch to entice my oldest to try it and she even ate it. She turns her nose up to all things green. This recipe will forever be my zucchini bread recipe. We tried it with the apple sauce then tried pumpkin and coconut greek yogurt when we didn’t have it on hand. Both were great and just gave it different flavor profiles. I used coconut oil with the coconut greek yogurt. It turned out yummy!
Best ever! Easy to make!
Excellent – moist and not too sweet! It disappeared and is constantly on demand. The whole family loves it, including a toddler.
Best bread. My family loves it. I have made four loaves in two days.
This is the only zucchini bread I make now. My family loved it.
I had tons of zucchini from our garden. In my opinion there is no better way to share the harvest than with baked bread. This recipe for zucchini bread turned out to be a hit!
How would I do this with freshly milled flower? Would I use soft white wheat or hard?
This is a very easy recipe and it is delicious
this is a question, can I add raisins?
This is a lovely zucchini loaf. I tried using a few healthy substitutes and am very pleased with the moisture, flavor and texture. For sure this recipe will be handy for repeat use.
Oh my goodness it’s very moist just what i wanted! I did add 2 bananas and 1/2 C flower . It made 5 small loaves!
I added nuts to all and chic chips to a couple… I will make this again!
Very very tasty
Thanks for the recipe!!
Best ever,and easy to make.
I’ve tried this recipe multiple time this summer..
Best Zucchini loaf recipe and so simple..
Can I substitute with GF flour and or a sugar alternative?
Yes I did the 1 to 1 baking flour
Good
Just tried this recipe. Is definitely a keeper!! I doubled the recipe & used homemade applesauce & avocado oil. Is so moist & tasty. Thank you for an awesome recipe. I have tried other recipes but this one wins hands down!! 💖
Hello, I was wondering if the bread has to be baked on the convection setting? I didn’t see anything about it in the description/recipe, but from my knowledge most zucchini bread recipes use the convection setting.
Excellent!!! Delicious taste.
Yes! THIS is the BEST zucchini bread recipe ever! SO moist and tasty. Hands down the BEST!
This is such a wonderful recipe. I made one loaf, fell in love with it, and immediately made 4 more for friends. Every person who tried it thought it was the best ever! Totally a keeper that I will use again and again. Thank you so much for this recipe. 🙂
My daughter is a lover of zucchini bread and has sampled many recipes, but this one is the easiest and the best we’ve had! It is moist and delicious. I always make two loaves since it goes so fast.
Great flavors and agree with other comments of having to bake longer, i needed 65 minutes total in my oven. I added pecans as well
I made this in mini pans. Two people that I gave some too said it was the best zucchini bread they have ever had.
I tripled the recipe and it was very good. I checked my bread at 50 mins and it was still wet. Gave it another 10 minutes and it was perfect! Thanks so much!
I made this recipe several times. We love it and it is delicious warm and cold. I usually bake two and pack some as snack for the kids to take to school the next day.
This bread is unbelievably moist. You must be very careful to cook it in the middle of the oven (not too low to the floor of the oven) and do not overcook it!! It is sublime – it is so moist!!!
Enjoy!!
This is the best recipe I have had in a long time.
I tried this recipe. Got raving reviews from my husband and I liked it too. Very moist. I revised recipe by adding chopped pecans and I did peel my zucchini somewhat. I probably added double on the cinammon as well.
Hi! I only have sweetened applesauce with cinnamon. How much would you reduce the sugar amounts too in order to make it work? Thanks!
I followed the directions as written, but cooked for only 45 minutes. This recipe is moist, delicious and so easy to make. The best zucchini bread I’ve ever eaten!! Thanks for sharing!!
Very delicious. Took a bit longer to cook (40 mins) but other then that they were very easy to make and everyone here loves them! Thanks so much for sharing your recipe 🙂
Wow , I am picky / perfectionist , this bread came out beautifully. Moist and delicious. Thank you so much for sharing.
This is absolutely the best zucchini bread. I do add about 1/4 cup of golden raisins that I plump up in warm water and a hand full of coconut flakes. It needs to bake a little longer when adding the plumped up raisins. Use toothpicks to check doneness. I have made this for many parties and also taken to work for coworkers to enjoy. Not one single complaint! Everyone raves about it and ask me to make it every zucchini season. It freezes well! I wrap in plastic wrap, then aluminum foil and place in a ziploc.
Was wondering if you can freeze to give around the Holidays….
This was a really good recipe, today was also the first day that there was a nip in the air so of course I had to bake something good that fills the house with amazing fall smells
Can I do smaller loaf pans, I tripled the recipe?
I didn’t have applesauce but had a can of sliced pineapple which I puréed and used, instead. Delicious
Absolutely THE BEST zucchini bread recipe. Lots of flavor and very moist. Cooking time is longer than stated in recipe but well worth the additional wait.
This is such a good recipe! Thank you for sharing! I added mini chocolate chips cuz I’m a chocoholic lol
So delicious!! 😋
The best zucchini bread I’ve ever made and tasted in my entire life
This was my first attempt at making bread ever. I followed your recipe exactly except added a little bit of walnuts and my family is raving about it! Doubled the recipe today so I can bring some to work for my coworkers.
My family loves this bread, so moist and flavorful!! I love how easy it is to make!
Loved it. Went by recipe first time except I didn’t have applesauce so i used puree banana instead. Second time added some chocolate chips and just as good. Not dense, moist and just right sweetness.
I have made this recipe many times. It’s the best as far as I’m concerned. Very moist. Apple sauce works so good in this loaf. Thank you for the recipe.
This is delicious. The only problem I had was that the time to bake at 350 should have been much longer. I baked it 54 minutes and knew it wasn’t long enough. It took another 30 min to fully bake. I rated it 4 because of that. Otherwise, it was a wonderful recipe.
What can I use instead of applesauce?
Love this recipe! So delicious and easy to make! Very moist! My whole family loved it! Definitely a keeper! I did have to bake it about 10 to 15 minutes longer, but ovens vary so no big deal. Just use common sense 🙂 Great recipe! Thank you for sharing!
Can I make it in muffins?
Unbelievable, this is the best zucchini bread recipe I have found, everyone we share with loves it. We grow Zucchini in our garden and we always have so much, we use it to make bread and freeze for the winter, we also share with friends and family. This is the best there is, thanks for this.
Only thing missing was some pecans and I added those myself so good
Question: if I’m using frozen grated zucchini do I drain it ??
Awesomeness!! Turned out great!!
This recipe is by far the best zucchini bread recipe I have eaten. My granddaughter, who is extremely choosy about what she will eat, loved it. It even had nuts in it, as I put pecans in just about everything that I can.
She absolutely loved it! Everyone who ate it was amazed at how great it was. (made me look good!!!)
Anyway, just wanted you to know that I will be saving this recipe for many seasons to come. Thanks for posting this recipe for all of us.
One of my favorite recipes!!!
I make this recipe every zucchini season, and since we have had a bad year for growing zucchinis, I will actually buy zucchinis just to have bread available. It’s perfect for cubing for babies and sending a slice off to a toddler who is late for preschool. It keeps well, and it’s absolutely delicious!
The best zucchini bread I ever made!
Super soft and moist.
Thank you
awesome. I added more applesauce and cut the oil even more – still amazing and people are asking for the recipe! thanks!!
It was delicious !!
Best flavored Zucchini bread I have ever made. The whole family loved it. My go to from now on.
I make this recipe all the time especially in the summer when my garden gives me an over abundance of zucchini. It’s delicious and easy. I even freeze individual pieces for later. The applesauce makes it so moist.
I added chocolate chips to one loaf, thumbs up from everyone.
Very easy to make, and very moist. Will definitely make it again…love it!!!
This zucchini bread recipe is so good and moist. I used sweetened applesauce cause that is what I had and it did not make it too sweet. It turned out perfect. I doubled the recipe to make two loafs. I put the loaf pans on a cookie sheet and baked for 52 min and they were done in the middle after toothpick check. I have tried other recipes that were just not as good as this one. This will be my go to zucchini bread recipe from now on. So glad I tried it.
This is an awesome recipe! I didn’t have applesauce one of the times I baked it so I subbed mashed bananas. Equally yummy!
I’m curious if anyone has made this recipe into muffins instead of loaves?? If you have, how long did you bake them for?
Yes, I baked for 20 minutes
I don’t make it into muffins, but I make three mini loaves instead of one big loaf. I use the same time, as I have found that full size sweet bread loaves tend to be underdone if cooked on top. Besides, mini loaf bread slices are more easily handled than big slices for my target audience, my toddler granddaughter.
Teina,
I made muffins out of some of the batter. I think I baked them for approximately 20 minutes, but not quite sure. Guess it matters how full your cups are. Great recipe. I have frozen them for future use. I made 12 with pecans and 12 without.
Didn’t take any photos, but we’re totally happy with our first attempt! Moist and absolutely delicious, muffins are next. Thank you for this great recipe!
Can you cut the sugar? This is great just wondering.
The best zucchini bread I’ve ever had! Definitely the best after refrigeration.
Sweet. Moist. Delicious.
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!
😄
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!
It was perfect!
delicious!! I used 1/2C of sour cream since I did not have applesauce and added 1/2 C mini choc chips. My husband loved it too! Since we have had 4″ of rain in 2 days, our zucchini are growing fast. i am going to bake a lot today and share some with my neighbors.
Thanks for the comment about substituting sour cream for applesauce! I’m going to try that. Also, sounds like you live in Tennessee…. all that rain! We’ve been inundated lately and it really energizes the zucchini!
Made this today for the first time. Had to cook longer than time stated. I also added walnuts. This was the best zucchini bread I have ever eaten. Super moist. My husband and I almost ate the whole loaf.
Love this recipe
First time to make it
I did not have apple sauce so I substituted
With one cup of Crushed pineapple
( I did not drain it as I doubled the recipe which filled two mini multi loaf pans)
Came out moist and really good.
Thank you so much‼️‼️‼️
This was the best zucchini bread I’ve ever made! Half way in I realized I didn’t have applesauce so I substituted buttermilk which made the batter pretty moist so I only used 2 eggs!!! A Ma Zing!!!!
I used less sugar than called for (about 1/2 the granulated) & it was plenty sweet enough! We really liked it, ate 1/2 loaf right out of the oven!
Thanks for the recipe Happy 4th of July
This is so moist and delicious. I have been tweaking it with almond flour and oat flour to make gluten free. Also I sub sugar with erythromycin or swerve. This is truly the best Zucchini Bread! I have been cooking and freezing it to give away!
Did you really mean erythromycin or was it another sugar substitute?
This is my go-to zucchini bread recipe!! It’s amazingly delicious and I make it on repeat during the summer!
My husband said it was the best zucchini bread he’s ever had! I used sour cream instead of apple sauce because I didn’t have any and I think it turned out great! Thanks!
This recipe was great! I had to add about 10 minutes to the cook time and it was perfect. Moist and just the right amount of sweetness.
I’ve made this this twice already and it’s absolutely amazing. I’m using homegrown zucchini from my garden, which is producing like crazy. The first loaf I ate by myself and the second I shared. I was told it was to pretty to eat. But everyone loved it. Making a double batch in a couple days.
AMAZING love it but I always add half a cup of chocolate chips
Delicious 😋
Excellent recipe! My entire family loves it. I added 1/2cup of chopped walnuts. Perfect!
This is the BEST ever and I have tried numerous recipes.
I’m making this right now with frozen shredded zucchini that I thawed out. I measured a cup and a half before freezing it, so I put the entire contents in without draining it. There seems to be a LOT of liquid and my batter was a bit runny so I hope it turns out alright! (I’ll let you know!) This was super easy to put together so fingers crossed!!
It turned out perfectly! Even with the extra liquid
Excellent recipe! My mother is very sensitive to sweets not just for health but personal palette and she loves this recipe. It is the only one I make for my family. I have even made frosting and cream cheese frosting and it usually is barely touched because everyone prefers it simply by itself. Nice work!
About to make this and realized I don’t have any applesauce. Can I still make as is? I made a different recipe a couple days ago and it was just okay, lacking in flavor. I cannot find my Grandma’s recipe so I am trying these out.
Use canned pumpkin! It’s a great substitute for applesauce.
Thank you! Wondered about this and will be trying.
If you use a reduced amount, you can substitute jelly (apricot, peach, strawberry, etc.) for the applesauce. This recipe is wonderful as well using equal amount of coconut oil solid for the other oil.
This is the finest zucchini recipe I’ve ever tried! I’ve cooked it a few times now and it’s always gotten rave reviews and requests for more.
Delicious! Had to double the recipe for 2 loaves and added a cup and a half of walnuts. AHHHMAZING! Does anyone have suggestions on freezing it?
I absolutely love this recipe 5 ⭐️ I tripled the recipe & got six loaves of zucchini bread from tripling the recipe. I did not Have a plain applesauce but I had apple butter from our apple orchard so I substituted it with that. I also substituted the vegetable oil for avocado oil and added some walnuts to mine!! It turned out absolutely amazing!!!
My mom and I were trying various recipes and she’s a great cook. She tried two others and I made this one and she asked me for the recipe because it is the best!
I have made this recipe multiple times, and have been asked to bring it to brunches and other get togethers! So many want this amazing bread that I have requests right now!
I have a quick question, can you freeze this at all after baking?
Hi. I just made this zucchini bread recipe. As muffins. I substituted the chicken eggs for 1 large duck egg. And used frozen grated zucchini from our garden last fall. And used a local organic flour. And sprinkled chocolate chips on top. Without a doubt the best zucchini bread I’ve ever had. Thanks!
Comes out very moist and delicious – great recipe!
Hands down best thing I ever made & I am a baker!!
This is the best zucchini recipe! I’ve made it many times and always get compliments and requests for more.
I made this and tricked it a bit. Wonderful recipe. I added pumpkin pie spice mix to it and it was delicious. This is a keeper for me.
Lovely recipe. I do add some mini chocolate chips, one cup of sugar with 1/4 being brown, and coconut oil as my oil of choice. My family loves this bread. Thank you for sharing.
Hands down the best zucchini bread recipe EVER!
This recipe is the best zucchini bread I have ever made and I have tried many.
My wife makes banana bread often which is pretty good, so this was a bit of a competition.
She tried a slice and pronounced it ‘Absolutely Awesome”.
The applesauce makes it very moist. She is going to try some in her banana bread.
The best Zucchini bread recipe ever! Thank you so much i cook a lot and bake a lit and cater for some occasions too but this by far the best recipe
So delicious and moist a masterpiece of a recipe ❤ I cook it all the time!
I’ve made this recipe countless times, always turns out fantastic! Pro tip: sprinkle the pan with cinnamon sugar before pouring the batter in! My go-to zuccini bread recipe, so good!
I love your cinnamon and sugar tip!! 😋 Puts the perfect touch on an amazing bread recipe.
Thank you so much! 🙂
Doe
I have made this bread twice. The first time, I followed the recipe exactly except I reduced the amount of sugar by about one third. It was fantastic.
The second time I made it, I doubled the recipe and added chocolate chips to 1 loaf and chocolate chips and toasted pecans to another. With the addition of the chocolate, I reduced the sugar by half. Again, they came out so.dang.good!
If I wasn’t so sensitive to sugar, I would try the indicated amount but even with the modification, this bread is flavorful, light, and moist without being too heavy. I felt like a rock star with all the compliments I got for this bread. Thank you so much for such a great recipe.
I used this recipe for three mini loaves & added our home made apple butter, it was delicious. I’ll definitely make it again 😁
Definitely a five star recipe. I did add pecans.
I absolutely love this recipe and so do my friends and neighbours. I’ve made it at least 40 times since I discovered it September 2020. My husband loves 2 slices in his lunch. I even send 2 more slices for the fellow he works with. I’ve made it exactly as it states until the past month I always bake 2 loaves each time. The last few times I’ve added chopped walnuts to one and mini chocolate chips (semisweet) to the other- both delicious. I’ve shared this easy recipe with at least 10 people. A young neighbour (30 something) left a stick it mounted on our front door. It read “ Best Zucchini Bread in the World “ so that’s quite a compliment. I make sure he gets half every time I bake- lately 3 times a week. All summer I was getting huge fresh zucchini from my friends garden. I’ve taken this to a potluck- it was a “Celebration of Life”& several desserts there. I honestly had people coming over to me to compliment me on the delicious moist zucchini bread. So I guess it is the best in the world. Thank you so much’
This really was delicious! Next time will add walnuts. Like the addition of the apple sauce.
YUMMY!!!
This is by far the best zucchini bread I’ve ever made: so happy I found this recipe. Thank you!
I would make just a few very minor modifications: reduce the amount of sugar to 3/4 cups instead of 1 cup; add 1/2 cup of nuts (pecans or walnuts) and before baking sprinkle it with sugar to have a nice glaze when the bread is done.
Is delicious, simple and moist, but I really enjoy a denser bread like this one. Taste is great, but both times I’ve made this (the first exactly per the recipe above and the 2nd with 1/4 cup semi-sweet chips added in) it took MUCH longer to cook all the way in the center. Both loaves needed more than 10 minutes above the 54mins in this recipe. I will attempt a 3rd loaf with less oil and hope 3rd time’s the charm. I’m not a newb to baking at all, and tend to despise anything with cooking oils in the recipes because of the (personally repulsive) taste, and also because the center never cooks as fast as the recipe may suggest. Happens with my favorite banana cake recipe unless I decrease the oil too. Anyone else have the center just not want to cook?
Hi my name is Terry and I love cooking and especially experimenting. I tried your Zucchini loaf and it was a five star. My garden had a bumper crop this year so I make three loaves at a time. Being a diabetic I tried with less sugar ( by 1/2 ) and have yet to taste it. I just made 5 loaves and my wife Sue decided to indulge in the regular loaves and I didn’t want to slice open to many loaves. I have altered your recipe by adding lemon zest on some loaves with crushed walnuts and almonds on top. I have done this also by adding grated ginger but not to overwhelm the recipe. All had raving reviews. thanks for the great recipe.
Zucchini is my favorite !! And all i have to say is don’t change a thing people.
This is the BEST Zucchini bread ever !!!
Fantastic recipe!! Easy to make and turned out great 😊
This is by far the best zucchini bread recipe ever. I have made it countless times and have never had a bad loaf. Anyone I give it to, they also say is is the best they have ever tasted and they always want to know where the recipe came from. By the way, my husband does all the cooking in the house as I am a horrible cook — but I can make delicious zucchini bread with this recipe.
This is delicious but too moist I think. I will use this recipe again and cut down on the oil. I don’t like my bread almost mushy. I followed the recipe exactly but added chocolate chips.
excellent recipe! i used 3/4 cup white sugar and 1/2 cup brown sugar, as well as doubling the cinnamon, and added nutmeg and allspice. cannot wait to make this again, and will have to play around with other things to add as well! what a great recipe to use up the giant zucchini from the garden this year
Made it and it was phenomenal
My sister-in-law made this and it is absolutely 💯% the best zucchini bread I have ever had! Nice and moist. Thanks for sharing. Yummy 😋
Excellent recipe. I added 1 +tsp. Cinnamon, decreased the white sugar to 1/2 cup. Thank you for sharing!
Thank you for providing this recipe in text on 1 or 2 pages to print. I looked at 5 or 6 recipes that were impossible to print out. They all required printing 7 to 25 pages.
So much for my diet. I could eat the whole zucchini bread in one sitting. It’s delicious. I did add walnuts for an extra tasty crunch factor. Thankfully I have enough zucchini in my garden to make several more breads to give to friends and freeze some for future consumption.
Followed the recipe completely, except I used sweetened applesauce. I did not put in refrigerator. Once it cooled I wrapped it in aluminum foil and stored on my counter on a cake stand. Absolutely phenomenal recipe. Greatly needed for the large crop of zucchini that I had this year!
Very good. Just made it. I doubled it and made 1loaf and 12 muffins. Going to try raisins in it next time. Thank you so much great recipe
What would the time conversion be if IF I make large muffins?
I added dried cherries to the batter and topped with flaked coconut that toasted up beautifully and fragrantly. Everyone loved it.
LOVE this recipe!! I made it this morning and my husband has already ate 2 pieces and it’s not even cooled yet!!! It’s a keeper!!
Diodes the baking time change if there are 2 loaves
Excellent! Although I didn’t have any applesauce. I doubled the recipe and used half coconut sugar and half white sugar only because that’s what I had on hand. I was worried that this modification would possibly not turn out well but the recipe is so good that it could handle these substitutions! I also added chopped pecans. Perfect delicious!
I made this bread and added chocolate chips to the batter. My family loved it. Best recipe I’ve every made. Thanks so much, good way to use up extra zucchini,
Do u have to put the applesauce in it
I wondered if you could put in a chopped apple instead of apple sauce?
So moist and delicious
I’ve been using this recipe for a couple years now! Best zuchini bread I’ve ever made. I double up the recipe and add chocolate chips or butterscotch chips to a loaf and leave a loaf plain. Both get devoured in a couple days around my house!
Best I have made!
I added chia seeds, raw sunflower seeds, and about 1/4 ground flax seed. I also cut back to less than 1/2 cup sugar and used 2T brown sugar.
Wonderful!
I’ve made this twice; the first time the only things I changed was I supplemented a banana for the 1/2 cup of applesauce and added one full teaspoon of cinnamon instead of 1/2 teaspoon. The second time I made it I did the exact same thing but added in a cup of crushed walnuts! Awesome recipe, it is a huge it with my family and at my work!
Excellent recipe! My family loved it!
Hi, I absolutely love the taste of this bread, but does anyone else have any issues with it falling after it comes out of the oven? My dad actually made it twice and I made it once, and all three of these flopped, but it was still delicious. What am I doing wrong? Just want to check, but are all the ingredients listed the right amounts? We followed the recipe exactly, and even tried baking it for a few minutes longer, even up to an hour. Please advise. Thank you!
This Zucchini Bread was DELISHIOUS, I wouldn’t change a thing!
I just made this and OMG, IT WAS SOOOOO GOOD. I didn’t put in apple sauce cause I didn’t have it so my next one I’ll try it with the apple sauce. But…. I love it. I will make this everyday it was so good and my kids loved it. I also spread butter on it while it’s still warm and it’s even better. Please make this if you can. Mmmmmmm
Delicious recipe especially with cream cheese
Excellent! I added some raisons and doubled for two loafs . Yummy!
Easy to follow
Excellent, and easy! Loved that I didn’t have to drain the zucchini. Added chopped walnuts and subbed oil with butter. Perfection. 👌🏼
Can you use Splenda or stevia instead of sugar
Delicious and moist! For some reason I had to bake it for 10 minutes longer. (Maybe it’s my oven!) For the second batch I used three mini loaf pans and baked for 35 – 40 minutes. They are so perfect for freezing.
Perfect! So delicious! I added chocolate chips to one batch and it’s as yummy as the original recipe.
Does this zucchini bread freeze well?
It did for me.
Yes. It freezes great! Just ate or last loaf from last year’s gardens & tasted great. I wrapped in plastic wrap then in freezer bags. I think it’s a good idea to take out of plastic wrap to thaw
Very moist and delicious bread.
How do you adjust baking for muffins? Tx
I followed the recipe but adjusted the cook time. I needed 30 minutes but I would check after 20-25 minutes first.
Turned out so good!
Excellent recipe I made it twice and tastes delicious. I added chopped dates about hands full
Delicious!!!
Can you swap out the brown sugar with molasses? I’m out of brown sugar.
Why does the bread need to be refrigerated?
So Delicious!!!! And, so Easy to make/bake. Thank you for this recipe 😋
Followed recipe, adding about 1/8th cup more zucchini, decreasing white sugar by a 4th, and added a cup of coarsely chopped walnuts. Delicious!!
Very good and easy to assemble. Everyone loved it!
Can I substitute the apple sauce for something else? I can’t eat it
Mashed bananas, Greek yogurt, I’ve even used 1/3 cup of Mayo before. these are many other options. These are just my main go tos
Try another egg instead
Pumpkin purée works great
Pumpkin or banana would most likely work
Crushed pineapple
Substituted 1 ripe banana for the applesauce. It adds a little banana flavor, but the bread has the same consistency. My family loved the slight bit of added banana flavor!
Sour cream
I would like to add coconut and pecans
This recipe is so delicious. I had sweetened cinnamon apple sauce, so I used that. It was good that way.
Excellent recipe! Very flavorful and moist. Very adaptable. I used olive oil, 1.5 cup spelt flour and 1/2cup white flour and it was amazing! Also added 1/2 tsp cardamom and nutmeg for more spice flavor. Reduced sugar to 1 cup. Chopped walnuts pressed on top before baking adds a nice crunch. I liked how the whole batter can be mulixed in 1 bowl.
This zucchini bread recipe was amazing! I followed everything precisely and it came out so moist and delicious. My kids couldn’t believe there was actually zucchini in there! Thanks so much for the recipe I will definitely keep this as my go to.
I doubled the receipe and made two loafs. The results were excellent. My family loves this receipe .
Thank you for this amazing recipe, the best I have made. You were on point with everything. I made four batches which was equaled 7 5-9 loaf pans. Can not wait to share it with friends and family.
I didn’t change a thing; copied it exactly.
Awesome, Amanda !!!!!
I had a ‘go-to’ Zucchini Bread recipe but this will replace it. Also like that it’s for one loaf pan and no more !!!
I think the applesauce was the secret ingredient!!
Thanks for sharing!!!
I subbed butter for oil much better, cut the sugar down to 3/4 on the white sugar and add chocolate chips if desired or add 1/2 cup of cocoa powder and make it a chocolate zucchini bread.
There is no butter in original?
I didn’t have any apple sauce so I subbed plum sauce for apple sauce that was good but going to use apple sauce next time
I made three loafs of this bread for my 2.5 year old twins in two days. They kept wanting more. I added a carrot Chia seeds and made a fourth of a cup flour whole wheat flour. It’s a winner. Thank you.
I used the recipe for mini muffins, added a few chocolate chips on each muffin before baking, they came out amazing, a family favorite! I use Williams Sonoma bakeware, it makes all the difference!
Found this recipe on Pinterest. Thank you!!!!
First time making zucchini bread.
Made this recipe as is (no substitutions or adjustments) as I wanted to try it for what it was. I did think the batter was a little too sweet (licked the spoon after) and gave myself a mental note to reduce next time, but after it baked it just came out perfectly! Next time, if I were to add chocolate chips or an icing, I would most definitely reduce the sugar. As is, this recipe is perfect. Thank you!
Will keep this recipe as my go-to for zucchini bread!
How did your version turn out?
This recipe is so good! We liked it so much, I baked 2 more loaves the next day for the freezer.
I’ve tried several recipes, including ones my mom passed down to me from years ago… and this one is the BEST! So very moist and tasty. I like it uses less oil and doesn’t upset my husband’s digestive track. ( I need to remember when using my dark bread pans to reduce the heat and cook longer than 50 minutes…My first attempt was slightly burned on the bottom.) Excellent recipe! I actually printed this one and am discarding the other recipes.
when i took it out of the oven i thought “oh no, it’s so gummy” but i let it sit for probably half an hour and it wasn’t gummy at all! i just had a piece and it’s so good!
I’d like to try this recipe…how many zucchini’s will I need to buy?
i used an extra large zucchini from my garden, although it was closer to 1 1/4 cup.
Love this recipe. However, I changed a few things. One I replaced the sugars for 3/3 of honey, left out the salt, and replaced the oil with salt free butter (one stick). Two, I added a little more cinnamon and nutmeg. I also added a cap full of lemon juice, used almost a full cup of unsweetened applesauce, and 1/2 cup of crushed pecans … Yummy. Thanks!
Just took it out of the oven can’t wait to take a bite.
I added crushed pecans on top and brushed it with maple butter. Absolutely delicious and a loaf makes a perfect gift to a friend! Super moist.
Truly great recipe. Have now replaced previous recipes with this one. I added a half cup of finely chopped walnuts – worked perfectly.
Can you use frozen zucchini? I have frozen from last year I’d like to use up this spring. It was blanched at the time of freezing.
the best zucchini bread ever. I have tried several different recipes and none compared in taste or moisture. I have also made it with gluten free flour and it came out great.
Easy to get all the ingredients together. I thought the bred was delicious. i only had sweet applesauce, but I like the bread on he sweeter side. Thank you for the recipe.
Does this freeze well?
Delicious! Because of the moisture in the zucchini and apple sauce, this recipe transferred well to gluten free too! I simply switched the flour to a quality GF blend and lessened by about a tbsp. We have Celiac in our house and I am constantly looking for recipes that can be GF, where you truly can’t tell the difference. This one is a winner! A little on the sweet side, but who’s complaining about that?
Does this freeze well too?
Instead of grating could I grind the zucchini?
i grated 1/2 cup of zucchini before realizing i could have just blended it and it was fine
This was the best I’ve had very moist I’ve prepared it 3x already. Try it you be amazed
Quick and delicious! I reduced the white sugar and added walnuts, 1/2 tsp of finely grated orange peel and coriander. Very moist.
Wow. I added cramberries, dried pineapples & chopped almonds. Three words de li cious! With coffee. Stick a fork in me.
I am trying to reduce my sugar and salt intake, so I adjusted this recipe. I cut the sugar in half and only used 1/4 c. of the granulated sugar and used 1/4 c. monk fruit sweetener. I used the full amount of brown sugar and then used whole wheat flour instead of all-purpose flour. I reduced the baking soda to 1/8 tsp (since there is lots of salt in it) and completely left the salt out. I also shredded one carrot as another baker had suggested. I decided to make muffins so it is more portion controlled. I like the muffins a lot–they aren’t super sweet, but are very tasty.. My daughter likes them, but decided to put butter on them. I imagine the original recipe tastes terrific, but my changes resulted in a muffin with 150 calories instead of 189, sodium of 32mg instead of 138, four times the fiber, sugars of only 12g instead of 22, and 3.2g of protein instead of only 1.29. I think I will continue to adjust the recipe and add things other people have suggested.
Hi! I’m not very familiar with nutrition science – can you tell me what caused your bread to have extra protein? Was it the wheat flour? I’m trying to get more protein into my son’s diet. Thank you!
Probably the whole wheat flour. Most whole grains or pastas made with alternative flours like lentils will provide more protein.
Finally a moist zuc bread. I adjusted just a few things. I had 2 cups of zuc. I wasn’t throwing it away. 🙂 I used 1/2 cup of monk fruit in place of 1 cup of white sugar. I didn’t have applesauce so I used 2 bananas. And I used wheat flour instead of all purpose.
Came out perfectly! Very moist and tasty. Reduced white sugar to 3/4 cup as we don’t like things very sweet. Baked perfectly at 54 minutes/350 degrees. My zucchini plants are exploding now, I know I’ll use this recipe a lot.
One of my favorite breads. Love, love it.
Love the recipe….I add walnuts to my bread I’m not in the kitchen alot but love making simple things.
i loe it its very yummy
I made it just as the recipe is written and everyone loved it!
cranberries are really good in it.
I absolutely love this recipe as I have made this bread several times over the last month – SMH. I have made some slight changes – 1c zucchini and 1/2c of carrots. Today, I added some shredded apples with the zucchini/carrot batch. After reading the other comments, I will try less sugar and add some of the other suggestions.
Thanks for sharing!
excellent but cook for 1 hr at least. I added some cardamon, extra cinnamon and reduce the white sugar a bit.
How much cardamom did you use? I’m looking to try that this weekend!
This is so easy to make and it tastes so good!!
This was so good! Hubbby and I ate half without missing a beat! Made it just like the recipe called for, Cooked the full time. Will make again – so easy!!
This recipe turned out wonderful and delicious!! I’m didn’t have vanilla extract, so I used lemon extract. I also used aquafaba (chickpea water) in place of eggs — making it vegan!! Has anyone experimented with a gluten/grain free variation of the recipe? I’d love some ideas and feedback – thanks!!
This was so good- my favorite zucchini bread I’ve ever made! Thank you! 🙂
One word – Delicious!!!
The flavor in this bread is on point! I followed the recipe exactly as written but mine took over an hour to bake and it almost seemed too moist. I’m not sure where I went wrong but it is delicious nonetheless!
Amazing. Definitely recommend this Zucchini bread.
This is my new “go to” zucchini bread recipe!! My husband gave it his thumbs up. I served it a little warm, with butter on it and it was amazing!!
How many cups of flour did you all use? In the ingredients list amount of all purpose flour is missing.
1 1/2 cups all-purpose flour per the recipe (you’ve probably figured this out already).
I would like to try this recipe, but I do not have applesauce. What can I use to substitute instead?
Amazing!
Very good I added golden raisins
I divided the recipe into 2 smaller pans. It was looking great, then when I went back to check it the center had fallen on both pans. Don’t know what happen. Double checked ingredients.
Delicious! I didn’t have applesauce so I grated an apple and added it. I also added crushed walnuts. I think I’ll try adding raisinssi next time.
Hats off to this recipe! From the very first time I used it, the Zucchini Bread came out perfect. Just perfect. Very moist, and not too sweet! The 2nd time I added walnuts! Wow! That made it even better, if you like walnuts! Now I add walnuts and raisins! My family prefers it that way! It is simply the best Zucchini Bread I ever tasted!
Thanks for sharing !
Like a lot of folks I have been baking, learning to bake, during the pandemic. I have tried several zucchini bread recipes. This is the best. Do not drain your zucchini, Amanda is right. It gives it so much more moisture. I have been been cheese clothing the zucchinis, put it in strainers etc. waste of time. I followed the recipe except I left out one third cup white sugar and added 1/4 cup walnuts and 1/4 cup raisins. The very best ever. This is my new zucchini bread recipe. Do not drain your zucchini, seriously.
Thank you for sharing this recipe! It was so easy to make. I used half the suggested sugar and made them as muffins. So yummy! I also tried a small batch with cranberries and pistachios, which were divine. I’m looking forward to making that version again.
Made this today, It turned out great! Its my go to zucchini bread for now on.
Happy Holidays from my house to yours. I made this Zucchini Bread for Christmas and my friends & family absolutely loved it. Made 4 loaves with pecans and it was definitely delicious. Thank you so much for sharing this recipe.
Made it yesterday for my family and they loved it!! Will keep this recipe and make again!
Can you substitute the zucchini with bananas?
This a great recipe.i have made it twice, the second time i
doubled the recipe because it was eaten so fast. I put a little cinnamon and some pumpkin pie spice.
Can you use equal parts white sugar and brown sugar instead of so much white sugar??
I made a double batch. After adding my first tablespoon of vanilla, I realized it wasn’t vanilla; it was lemon extract! D’oh! I figured it was meant to be, so I added the next tablespoon of vanilla extract (per the recipe) and the combination of the lemon & vanilla made a really wonderful zucchini bread wih a gentle zing of citrus! Who knew? I used the same combination the second time I made it, and I added a little more cinnamon, too. Delish!
I lost my go-to recipe which had lemon zest and nutmeg, so did the same with this one. Also no applesauce but I did have an over-ripe pear so used that… was sooo good!
Why when i put my batter in a 9×5 bread pan, it doesnt rise up to the top of the pan? I followed the recipe exactly.
Everyone raves about this delicious bread. I do double the cinnamon.
Can this bread be frozen
I love this recipe. I ran into an issue because I didn’t have unsweetened apple so I smashed a banana and added it in. So I made zucchini banana bread and it was amazing.
Thank you! The recipe was super easy and perfect! I added walnuts because I love the added texture in each bite, and it was heavenly!
Thank you!! Exactly what I was wondering — no applesauce. I think I have a banana!
Thanks!
Definitely best zucchini bread ever and so easy to make!!! Love it and thank you!
I made this recipe 3 times already, I gave out samples to family and friends and they loved it so much I got orders for it, I experimented mixing equal parts all purpose flour with a whole wheat bread flour and also added walnuts, pistachios & almonds and it turned out awesome. On this batch I separated some of the batter and added cinnamon apple chips and topped with raisins and hazelnut chocolates, the texture is amazing and it tasted amazing. This recipe is soo good I am selling this loafs.
This bread is really really the best. Folks I work with ask for this bread very frequently. I am not a great baker, but this bread I can bake. It is awesome. My question is, I am about to replace a 20 year old electric oven with a true convection oven. I would like to bake multiple loaves, possibly up to six at a time. Is this recipe conducive to a , atrue convection oven, or will it by dry?, as ihis is what I have read on a few websites. That baking is really better in a regular oven. Please advise.
A wonderful and delicious recipe, I love it, thank you so much!!
Is there a substitute for apple sauce?
Just made this bread…delish and as sold…very moist and tasty.
Excellent results
This is one of the best zucchini bread recipes I have tried! Instead of nuts I add dark chocolate chips. Everybody loves it!
This is not a good bread. You have to cook it way too long and it turns out as more of a pudding than a bread.
Best recipe ever! Delicious!
I doubled this recipe but only used 2 cups total sugar which was still too much. Not enough cinnamon for me but that’s me. It is moist though which is great.
Absolutely the best. I bring two loaves at a time to work, and it is never enough. Coworkers frequently ask when I will next bring in some more zucchini bread.
Great consistency, super moist (I think the applesauce helps !) except a tad too sweet I think. Next time I will do 3/4ths cup white sugar instead of a full cup, a tad more salt and more cinnamon – or add some pumpkin pie spice (cardamom, allspice, cloves etc) on top of the amount of cinnamon called for.
Can you add crushed pineapple and how much?
Love this recipe so much
Can this recipe be doubled?
This truly is the best zucchini bread! It is the first time I ever used this recipe and only my 2nd time of making zucchini bread, and my family and I cannot tio raving about it as well as eating it. I truly rate this as 5 STARS
Very yummy. Moist and full of flavour.
I just pulled 2 loaves out of the oven and it smells soooo good in my home. Ive not used this recipie before, but it sure has everyone here drooling with anticipation. I added some chopped mixed nuts, and doubled the cinnamon. I love the idea of adding dried cranberries,raisens and chopped apples. Yummy! I am off to slice a piece of what I’m sure will be heaven!
Really like recipe but want to know why it needs to be refrigerated. Other zucchini recipes I’ve made do not.
My family loved this bread. It was really moist. And not too sweet. That’s the way we like it.
Made it today and overall great flavor, with just the right amount of sweetness. Only issue is mine seemed a little dense. The loaf was short and didn’t puff up like a normal loaf. Any recommendations on what to do? Not sure if adding a bit of yeast would help this situation.
Try checking the date on your baking powder (or add a bit more)….. if it is expired it may not give the loaf enough “lift”.
My guess is you mixed it too much. Definitely don’t add yeast.
It almost sounds like you mixed the ingredients together for too long. I’m not going to swear that is the answer but it is a strong possibility.
baking soda and baking powder are the leavening agents in this recipe. i would not recommend yeast in a batter
Soooo delicious! My mom made this and gave me the recipe. It’s perfect for vegans and non-vegans alike!
Made this with GF 1 : 1 flour. Used monk fruit sweetener for sugar and date sugar in lieu of brown sugar. Also added a touch of maple extract with likewise almond and vanilla extract. Some cardamom, and a pinch of allspice, cloves and 1 1/2 TBS of poppy seeds. 2nd time I’ve made it GF and each time I “customize” your moist and easy recipe.
Thank you. 5 star.
Justine
Moist and flavorful! Although I used whole wheat pastry flour and added 1/4 t. of nutmeg and didn’t have the applesauce so diced up and apple, and added raisins and walnuts, then was able to cut back the granulated sugar by 1/2 c. and my family loves it.
Great recipe! Easy to make and very delicious!⭐⭐⭐⭐⭐
This is the most moist cake I have ever made and took no time at all to put together Best part I didn’t have to use the mixer!! I am thinking of adding 1 cup of peeled grated apples next time. I cooled it for 10 min and no one wanted to wait any longer. Thanks for an awesome recipe.
Great recipe & so easy to make! I’ve made zucchini bread twice now with this recipe and it’s turned out amazing both times. I added extra cinnamon + some allspice & nutmeg. I have a lot of zucchini from my garden so I quadrupled the recipe. Adjusted the temp to 325 and baked for 60 minutes (maybe a few extra) with the four 9×5 loaf pans. Delish and everyone loves!
Can I use mini pans for this recipt how many miny pans and how long cook will thant wk
I used 4 mini-pans. They baked in around 25-30 minutes.
Love this recipe
Took a lot longer to bake then the recipe said but it was worth it
I’ve made this recipe several times this summer with homegrown zucchini. Made muffins and loaves. Added chocolate chips, raisins, nuts and dried cranberries, all great. I increased the cinnamon to 1 tsp. I’ve doubled and tripled the recipe and it turned perfectly every time. The muffins are great for grab and go breakfasts. Bake muffins for 25 min. My go-to zucchini bread recipe!
For the 25 mins is that regular cupcake size muffins or jumbo?
Family loves this recipe. We grow zucchini just to make this to store for the long winter months. Sweet moist just perfect!
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?
Pretty darn good even with my healthy changes. I cut the sugar by about 1/3, will cut slightly more next time. Cut the oil in half. Swapped out 1/2 the flour for white whole wheat (couldn’t tell AT ALL), doubled the cinnamon, added 1/4 t of nutmeg, 1/2 t ginger (more next time), and added golden raisins and walnuts. Will make again, maybe this week.
I baked it longer than the recipe said because the toothpick did not come out clean. Very disappointed when it did not bake through. It was soggy looking when I cut it the next day. If I use this recipe again, I will split it into two loaves and then bake them for fifty minutes.
So disappointed. I followed this recipe exactly and it is wet in the middle. This recipe needed more flour!
Hi Bonnie,
After adding a bit more flour I actually split it into 3 loaf pans. I like the bread shallow and it cooks evenly and a tad quicker.
Sometimes the sogginess happens when I make my banana bread too.
Don’t despair we are all here!
🙂
The best zucchini bread I ever tasted. So easy to make! Came out perfect! Making another one today!
This bread was so easy and came out perfectly! I only had sweetened applesauce so I left out the brown sugar and it was still very tasty!
Amazing , just perfect. I did add I more egg, and made as muffins I loved the not so sweet taste and less oil than other recipes. Apple sauce great too1. Second time I used some left over 1/2 oat flour with regular flour, worked out fantastic!
I’ve made this bread at least 10 times this summer. It is so good! I had so many zucchinis in my garden, i plan on making a bunch and freezing them for winter. Has anyone tried it with less sugar? I would like to reduce the white or brown sugar- curious if anyone has had success?
AWESOME RECIPE! THE REFRIGERATE FOR 12 HOURS IS THE KEY TO MOIST DELICIOUS BREAD!!
Delicious! Only change I made was 1 cup pecans when I stirred in the dry ingredients. Everyone’s favorite!
Janice,
I am so jealous fresh pecans! I wish I lived in a region that had pecans growing. I used walnuts in mine which have a nice similar texture.
I made it and my hubby has already devoured 1/2 the loaf.
It is not making to it’s full cool mode!
I am glad I made 2, I made this with fresh zucchini from the garden!
This is my first time baking Zucchini bread and I must say it was wonderful. Thank you for this great recipe.
This recipe was perfection! So moist and yummie!
How would you adjust for high altitude? I live in Denver and I just popped my dough in the oven but it looks like soup! I’m hoping it turns out, but I’m thinking I should have added more flour!
Raising your oven temp by 25 degrees should help. Apparently I that allows the structure to set quicker before it dries out .
Being moist should actually help as evaporation occurs faster at higher altitudes to, something to do with air pressure.
I live at 3557 feet. Always trying to adjust
Hi! I hope your bread turned out well! I live in Denver also, when I made this I ended up omitting the applesauce (because I didn’t have any, not as an intentional adjustment) and it turned out fine. If yours didn’t come out well the first time, maybe that would help next time!
I live in Denver and had the same problem. 🙂 I added an extra 2 tablespoons and cooked the bread longer—nearly an hour and a half!—until a skewer inserted in the center came out dry. Refrigerating overnight was key to binding the bread together. Now my whole family wants this recipe!
Two tablespoons of flour***
I added more flour. Looks like soup made me laugh 😆
Im down in Colorado Springs, recipe does wonderful as is! How did yours turn out?? Ive made this probably 10 times this summer lol it’s so good
Yikes! I was wondering the same thing! Did you make any adjustments?
Absolutely delicious! Very moist yet light and fluffy. Added chopped walnuts to mine
This was the best zucchini bread I’ve ever made. So moist and delicious. Mine have always been dry and almost burnt by the time the center was done. The recipe was so easy to follow. I’ll be making this one all the time. Thank you!
Excellent..I made four loaves today….it was a home run in our house…took a loaf to my mom she said it was the perfect bake! not dense, great flavor, she is a picky eater..she asked if I would make another one next week for her…I have boys and they were sitting around the stove waiting for the loaves to be done….they are my “taste testers”… they devoured one loaf right then and there…they gave it a 10+…Thank you!
All I can say was wow! The only sad thing about this bread was that between my hubby son and daughter it was gone in a few! This Zucchini bread recipe is by far the very best of them..Thank you with all of our hearts!
Absolutely delicious and easy to make ., I actually mess up and put everything together and it was still good., making one and following directions — smh. I don’t how it could be any better. Bty I didn’t wait to eat it either. Yum
Thank you! I just took in my relatives extremely underweight child. He likes this bread as the bread we use for French toast with fresh fruit on it.
1st time ever, I make zucchini bread! I chose this recipe, because I had everything it required. It was easy. My granddaughter Trinity helped. We made 3 loaves. 1 for my 2 daughters and for my husband & me. They all came out delicious!! So much that I just made 3 loaves more and cupcakes to take to my cousin who gave me the zucchini’s she harvested from her garden! Will be doing more. Loved the recipe and they came out just like your video!
It was easy to make i really loved it. I shared a piece of the zucchini bread with co-workers at work they really liked it. I’m so glad to have found this receipt. I’ll be making some more today
That’s how i really liked it. I give you a 10 plus 😊🌟🌟🌟🌟🌟
This is the best! Super moist and very flavorful! I used coconut oil. This is a definite keeper 🙂
This really is the best zucchini bread I have ever eaten! Very moist and flavorful and easy to make. We didn’t even wait for the bread to refrigerate for the recommended 12 hours and it was still delicious. Probably be even better tomorrow. Thanks for the recipe!
I did add chopped pecans because we put nuts in everything!
Came out nice and moist,added blueberries and walnuts,everyone loved it!
Yummy… It’s super moist and I will definitely make this again! I added a pinch of nutmeg & doubled the cinnamon because I really like those spices. I also added 2 tbl of plain greek yogurt. It made 2 large pans, and my family ate it right up! Great recipe!
I agree with the yogurt, this needed an acid to activate the baking soda and there really wasn’t one, could also use buttermilk or a little citrus juice.
It really is the best!
Excellent
I have made this recipe too many times to count this summer. I always double the recipe and add a big of chocolate chips. My family loves it. It makes 8 mini loaves and is a great way to use the abundance of zucchini and summer squash from the garden. It freezes great!!
This was easy and delicious!
First time making zucchini bread & it was delicious. I halved the white sugar & added a quarter cup each of chocolate chips & chopped walnuts. My husband loves it.
Can Coconut Oil be used instead of Vegetable oil?
I use coconut oil just fine in it
How long would you have to bake this if you use mini loaves?
Reduce to 1/4 baking time regular recipe so for this it would be about 38-39 minutes
Best moist recipe!
Very good. I cut the oil and sugar a bit, but still very moist, and the cinnamon a d brown sugar took care of the rest. But what do I know, taking up covid baking.
Easy to make and taste great! I have a friend that keeps asking me when I’m making more !
Tried this recipe twice and it looked perfect, toothpick clean, then fell within 5 minutes to a mushy pile
I made this exactly as directed and baked it exactly , but it was so wet I added 40 minutes to the baking time, and it is still under baked and mushy. I’ll use my regular recipe next time.
Made the recipe exactly how it is written. My dad in law does not like zucchini and didn’t even know he was eating zucchini bread. Definitely a keeper.
This was so delicious and moist!! Is there a way to convert it for banana bread? Can I just substitute mashed bananas for the zucchini? Thank you!
I switch up the applesauce with one mashed banana and it works great! Bake time closer to 65 minutes though
we added nuts and choc chips and 2 tsps of cinnamon and it was wonderfull. this is our go to from now on!
made this many times and sometimes I add a cup of shredded coconut. It great either way
This is the closest I could find to a long lost recipe. It’s easy to make, moist and flavorful. The crust is almost the texture of a plain donut. Just crispy. I added drained, crushed pineapple to a double batch so had to bake 60 minutes. It may or may not be better if cooled for 12 hours. It didn’t last that long. Peace!
This bread is so easy to make. I’ve made it twice and it’s come out moist and delicious both times.
Made a double recipe last night (for 2 loaves). One loaf went to the guy who supplied the zucchini. Cut and distributed the other loaf to neighbors and coworkers and got rave reviews from all! Will definitely make this again.
I must have packed my zucchini too tightly, or maybe my eggs were too large, but the resulting bread took about 75 minutes to bake, and the result, though tasty, had a custardy layer at the bottom.
Next time I would use less zucchini, maybe less applesauce, and/or smaller eggs.
I followed 2 different Zuccini Bread recipes and this recipe was the WINNER! It moist and not dense. I added half a cup of ground date bars (can substitute fig newtons) and substituted peach yogurt as I didn’t have any applesauce.
So moist, this is an awesome recipe.
Could you use nuts and raisins?
I did this recipe 2 times. The first time the ingredients would not stick all together and I baked it for 1 1/2 hours and it ended up a sloppy goo. The second time he ingredients mixed together well, and looked correct. I had high hopes for this. I baked it… and it was doing great! Then after almost 2 hours I took it out of the oven. I let it set in the pan for around 15 minutes. Then I tried to get it out, I dumped it over and only the top half came out. Now I had throughly greased the pan so it shouldn’t have stuck. But the bottom half was a jelly consistency that tasted like eggs. I wouldn’t recommend using this recipe. All of that being said, the part that was cooked tasted amazing, just wish there was a whole loaf.
Yummy
I made 6 loaves of this zucchini bread. It was so delicious and moist! I gave some to a couple of my neighbors and they are donating more zucchini for me to make more LOL Awesome and easy recipe!
I thought it was a little tasteless. Definitely needed something
One of my new favorite snacks… and I don’t even like zucchini! So, so, so good! Tastes just like banana bread! I drizzled mine with melted chocolate that added just a little more flavor! Five stars for sure!
This was the first time ever making zucchini bread and it was amazing! My 4-yr-old loved it! I had to bake it a bit longer but that seems to happen with all breads I make, so it’s probably my oven. Thanks so much for this recipe!
Truly the best!!!! Thanks for this awesome recipe!!! Me and my husband love it..We grow a lot of Zucchini this year. I’m glad I found this website for the best Zucchini
I think also a little less sugar would be better. Salt a must to being out the flavor. Delicious and moist
Perfect recipe!! I only used 1/2 cup sugar in total (personal preference). Brilliant, brilliant recipe! Thank you for sharing it with us.
I’ve made this twice, not straying from the original recipe at all…it is perfect! Very moist and very tasty!
Absolutely delicious!
This was fantastic! Absolutely amazing! Thank you!! ❤️❤️❤️❤️
This is the best recipe ever! We loved this bread! Thank you!
The flavor was good, but I actually find this bread too moist. Baked for 60 min, toothpick came out clean, but I just don’t like the consistency. I think next time I will leave out or cut down one of the wet ingredients…maybe less or no oil, or maybe I’ll squeeze out the zucchini.
Perfection!!!!
Tried it and everyone loved it. I altered just slightly as we are a bit more spice forward in this family. I added 1/4 tsp nutmeg and allspice and 1/8 clove. I also added some raisins and roasted walnuts.
Best zucchini bread I ever had even my grandkids loved it
Couldn’tlfind my original Zucchini Bread recipe, so naturalky I turned to Google. I tried this recipe and it is pretty good, however, for our family’s taste this bread seemed more like cake than zucchini bread. My original recipe makes nice dense, compact bread that is moist and delicious. Also, the flavor seemed rather subdued in this version as well. If you prefer more cake-ish bread, than this is a great recipe for you. Thank you!
What if you don’t have applesauce
I made this and also cut the sugar by 1/4 cup. I used olive oil as the oil ingredient. Baked in the oven for approximately 50 mins. It is delicious! Ever so moist! Great recipe.
This bread was moist but bland. I added roasted walnuts but next time I will double the cinnamon and add nutmeg and raisins.
Best zucchini bread recipe ever! So moist and delicious!
I live in Denver so this needed another 20 minutes to bake. I’d appreciate any advice for high altitude baking. The middle was a bit soft and not quite baked. I will try it again with less sugar and see if that helps. My oven is relatively new and has baked other things to perfection so I think the recipe needs an adjustment.
I live in SLC and yes, we high altituders need more time. 20 minutes is about right for a loaf pan. Maybe 10 minute for small loaf pans.
Has anyone doubled this? Seems like it doesn’t make much. If I’m baking I want to give some away.
Big hit with my family, esp. with my pickiest eater! Great recipe all around, I usually adjust after making several times, but this doesn’t need it! Highly recommend!
Wonderful flavor! My only issue was that it stuck to the bottom of my baking pans. I even sprayed the baking pans so it wouldn’t stick. It is pretty sweet for me and it honestly wouldn’t hurt if the sugar was cut by a quarter cup. i also considered substituting oil for more applesauce, but wanted to see how the recipe turned out without changing it too much.
Everyone loves it, very moist. We added Rhubarb sauce instead of applesauce and it turned out very good. We made four loaves that way and we love it!
Excellent. She is right. The best I ever made. The cut the calories using 1/2 Splenda ans 1/2 sugar.
the best tasting and very moist!!!
I didn’t have applesauce so I used crushed pineapple. It was delicious. I also used 1/2 cup whole wheat flour with 1 cup white flour. Took one hour to cook. Very delicious. I think I could’ve added less sugar and it would still be just as good
LOVED the flavor! Ours came out VERY moist..batter-like moist and we cooked it extra long because we thought it wasn’t done. What do you think we did wrong? Thanks!!
Excellent. Actually has less sugar than most. Great caramelization. Moist but not soggy.
Delicious!!! Moist, flavorful..my first time making zucchini bread & so glad I found this recipe!
Super moist and flavorful. I will make this again!
I make this recipe a dozen times at least when my zucchini harvest comes in. Everyone raves about it. Thanks
This recipe is amazing. I have shared with all my friends it’s THAT good.
Just removed from the oven. Smells heavenly! Can hardly wait the 12 hours in refrigerator before we eat it!! I cooked it in two 8 x 4 pans instead of a larger loaf pan…cooked about 50 minutes … add a little butter and am sure it will be terriffic!
Very good and easy way to use those big zucchini. Just scoop out the seeds and grate the zucchini as usual. I also added nuts to my second batch. Neighbor loved the flavor!
Can you use regular applesauce instead of unsweetened? If so do you cut back on sugar?
What if you don’t have applesauce?
Would the bake time be the same for muffins?
Loved the recipe, bread was delicious. Made two loaves
I had a garden this year and had plenty of zucchini. Made bread with a lot of walnuts and substituted half a cup of honey in one bread, instead of sugar it was delicious. Made two loaves.
Foolproof and delicious. Easy to see why this recipe has a five star rating!!
This zucchini bread is very tasty but I, too, had the problem of it being too wet and had to leave it in the oven for about 15 mins longer. Maybe I’ll up the flour by a 1/4 cup next time. Overall, it’s very good!
Easy to follow and so moist! We love nuts in our bread/cakes, so I added some roasted pecans. Yum
Very good and easy
Sorry no rating came up but I will definitely give five starts. It was so easy and didn’t have to press out the water from the zucchini. Only change I made was to cut down the sugar to 1 cup (1/2 white/ 1/2 brown) and it tasted great.
Thanks for sharing, will be making it again.
Could I use flax egg in place of regular eggs?
Holy moistness! This is the best zucchini bread recipe I’ve found and it’s going in my kitchen cookbook. It’s perfect as is. I did modify based on avail ingredients and someone’s comment. I used dark brown sugar cuz that’s all I have on hand, but I will make with light brown also. And in addition to the 1.5 c zucchini, I added half a cup shredded carrot (great way to use up zucchini & carrots from the garden!). Delish!!
Very moist and delicious but needs more vanilla
The BEST recipe ever! My daughter and I made 8 loaves because everyone loved it! My new favorite recipe. So moist and easy to make.
This bread is very wet! I had to bake mine for additional 20-30 minutes, but other than that it’s perfect. Smells so good when it’s cooking too.
Great recipe. I made the applesauce from scratch and that was a really nice touch and threw some mini chocolate chips in too. My mom was very proud of me. Thanks for sharing!
Loved this recipe. have made several times to freeze and take out later in the fall. Will try adding some nuts next time.
Best zucchini bread I’ve ever made. Applesauce was the secret ingredient
Made this 2 times now. It is so good!
This turned out to be delicious and moist. Sooooo good that I am making it again,
best ever give it a 5 star
Have made this a couple times and it’s really good. Making two loaves this morning and adding raisins and walnuts. Can’t wait!
All my friends loved this recipe. Thanks!
Fantastic recipe! So moist. I gave rave reviews. I added walnuts. Would bake for closer to 1hr next time.
Awesome
Really nice and moist. I found a bit sweet but everyone else I served loved it. I found it took a little longer in the oven – about 57 minutes.
could you use self rising flour and omit the salt, soda , and baking powder
Best zucchini bread, delicious !
Best zucchini bread I’ve ever made. I grated a granny smith apple (what I had on hand) instead of applesauce. Added a tad of nutmeg and toasted walnuts.
Can I add walnuts to this
Can you substitute bananas in this recipe
Very good recipe. I’ve made it twice now. My family loves it and it gives me something to do with all the zucchini we grow.
Best Ever!!! if you like Cinnamon increase to 1 1/2 Tablespoons. I also added nutmeg. I also occasionally add walnuts. This is the moistest recipe I have tried. it gets raved reviews from everyone who eats it.
Can almond flour be substituted for the all
Purpose flour ?
Also my first time making zucchini bread. Very pleased with results! One thing- I would add roasted walnuts next time. Thank you!!!
This was a huge hit at my house! My kids have been excited to pick zucchini from our garden because they know if means more delicious zucchini bread! 😋 Thank you for this great recipe.
Very moist bread, however my husband was greatly disappointed no nuts. I like the bread and would highly recommend. Will try with one cup of roasted walnuts next time.
Lol mine said the same thing so i made 8 more loaves with nuts lol
I put nuts and golden raisins. Delicious, hardy! Took an additional 30 minutes to cook. Turned out wonderfully crunchy on outside moist on the inside!
Is there a way to add a protein powder to this recipe without detracting from the flavor or consistency?
I don’t think adding some protein powder would mess with taste or consistency of this recipe. Take the plunge and try it!
Carnation makes a morning protein powder mix kn packets chocolate flavored and im sure an added pack would be delicious! Each pack has 21 grams of protein.
Use falvourless Collagen Protein!
First time I tried to make zucchini bread and this turned out fabulous. Shared with my mom and she had a fit. Will be sharing this recipe with her.
My first time making zucchini bread! It was delicious and everyone loved it! I added a dash of nutmeg and only had cinnamon applesauce cups in my pantry. I ask so used two cups of grated zucchini! It was moist and amazing! So easy! I felt proud after my family raved about it!
Isn’t that great when something your first trying turns out great? The same happened for me. Happy to hear that
I just made 6 loaves and then ran out of applesauce. I actually bought some cinnamon applesauce for my next batches! Glad to know it turned out good!
This turned out perfect. Delicious!!! Used butter bc didn’t have applesauce.
Hello! How much butter did you use to substitute for the applesauce? Thank you.
Hi, if you dont mind can you please let me know how much butter did you use as replacement for applesauce. I don’t have applesauce either. Thank you.
I did the same after reading your comment. It came out great with butter instead of apple sauce. This recipe’s a keeper!
My applesauce is NOT unsweetened.. does that matter
That’s awesome do you substitute equal amounts
So easy!
I don’t see butter in the i ingredients, I don’t know why they say pour the butter
If you toss your chocolate chips in flour before you add them they dont sink
Just like blueberries in muffin recipes.
I’ve made this recipe twice and love it. The second time I added a little nutmeg and a ,edium-size shredded carrot in addition to the zucchini. Perfect! I think it could even handle a couple of carrots.
Absolutely the moistest bread you will taste. The applesauce is what makes it so moist. I doubled the recipe and made two loaves. YUM
Love this recipe.
Flavor is wonderful. I cut the sugar by a quarter cup of the white stuff. Substituted 1 quarter cup barley flour for white flour. Very wet. Took an additional 20 minutes to cook through. Well, longer than that, but with all the door opening and oven cooling and reheating, that’s what I think it probably should have been. Flavor is great, no complaints there. I also subbed pumpkin spice for cinnamon, and added just a bit of clove.
Kills me when people comment on a recipe that they have altered so much it’s not even the same recipe.
That sounds like a totally different recipe.
I made the recipe as written and had to cook it almost 20 additional minutes
These types of reviews crack me up! Twice you said the flavor is great, but you didn’t follow the recipe. No cinnamon and subbed pumpkin spice and clove . Also barley flour for some of the white flour. I’m glad you enjoyed your version, but it wasn’t the original. I followed the recipe, and the flavor Was GREAT!:)
Came out great! Everyone loved it!
Came out perfect, delicious
It’s soooooooooo good. Seriously the best I have ever had in my life.
What an amazing recipe! Got it from my boss and it’s delicious.
Thanks for sharing.
Best bread ever
What an I use instead of applesauce?
Easy to make and very good flavor!
I made this recipe. It is the best zucchini bread I have ever had. Didn’t have applesauce so I used a whole gala apple diced small with a Tsp of sugar & a sprinkle of cinnamon. Absolutely love it
Just loved it!!!
Recipe is very good, next time I’ll substitute crushed pineapple for the apple sauce. There’s just something about the combination of zucchini and pineapple that takes it to the wow level!
I’ve had plenty of zucchini breads and decided to try to bake one myself. I came upon this recipe and thought it looked better than other… and, YES, it is DELICIOUS! Absolutely, hands down, best zucchini bread I’ve ever had. Moist and the sweetness is “just right.”
THANK YOU for sharing!
P.S. I made it in a cake pan so I cut the baking time to 40 mins.
How many loaf pans does this recipe make
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
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 😁
Best zucchini bread recipe ever!
This is literally thee most perfect zucchini bread recipe on the internet!!! I’ve made it close to a dozen times now and making it again this morning! I don’t have to make any tweaks to the recipe and it always comes out perfect. Thanks for sharing this!
Do we have to refrigerate? Doesn’t it keep at room temperature?
The easiest and by far the BEST! Thank you
Does this have to be refrigerated?
The best tasting zucchini bread I have ever had. Super moist! I followed the recipe except I added extra zucchini. You will empress your friends serving this zucchini bread 😋
I would like to make several of these in mini loaf pans. How do I need to adjust the recipe?
This is awesome. We sometimes add in some flax seeds, chia seeds, chocolate chips, and/or a banana. It’s a great recipe. Very easy to follow directions. We always make a quadruple batch and it makes four nice sized loaves!
I would like to make two Zucchini Breads.Should I Double the recipe?
I’ve made this recipe several times and it comes out perfect every time thank you for an excellent recipe😀
This recipe is delicious. I make 2 batches and its enough for 2 loaf pans and a pan of mini loafs. That way I can pass some out to my grown kids as everybody wants some.
Best zucchini bread ever
Can I use regular apple sauce?
I know it probably doesn’t matter but is there any reason to use a box grater instead of a food processor?
Puts together easily & tastes great!!
This is a very moist recipe but has A LOT of sugar. To make it a bit healthier, I cut back on the white sugar, added hemp seed for protection and substituted a bit if avocado for some of the oil. I did a version with raisins and walnuts, too. The additions added a bit to the baking tine but turned out great!
I made this with gluten-free all purpose flour. I didn’t change any other ingredients, but I did let the batter sit for about 30 minutes before baking. Absolutely delicious. The best gluten-free zucchini bread we’ve ever had! You might not even know it’s gluten-free!
This recipe is so moist and so easy! It definitely was a hit in my house. It did take a lot longer for it to bake in my oven and I didn’t have any applesauce so I just substitute it with oil as I read one of the comments. I can’t wait to buy more zucchini and bake more! No summer bod for me hahaha!
Best tasting ! Easy to prepare. Love this recipe!
Made two loaves. Flavor is great but both came out underdone after 55 min in the oven. Followed the recipe word for word. Anyone have recommendations?
This is the absolute best zucchini bread recipe I’ve ever made and tasted. It definitely needed to be baked an additional 15 minutes. I’m not sure why my bread is so undercooked at 55 minutes. Never the less, just cook until golden brown and check your bread every 3-4 minutes until your toothpick or knife comes out clean.
I didn’t have any applesauce but it still turned out great! I might add walnuts next time to give the bread some extra texture.
Delicious
for a smaller loaf pan 8″ x 3″ x 2″, same amount of time?
Easy and excellent! No need to look for another.
Love this recipe . I added grated peeled apple instead of applesauce . Bread it’s delicious and moist !
Can you use all purpose flour???
yes you can use all purpose flour
You absolutely can use all purpose flour! 🙂
I substituted applesauce for banana purée. So simple and my family loved it! Thanks for sharing
I had trouble getting the flour to mix in; it clumped in the batter. Any clues?
I was gifted a giant zucchini as big as my arm. I knew it was too big for grilling so I looked for a zucchine bread recipe. I’m so glad I found this one. It appealed to me because the zucchini is not drained. I doubled the recipe and had enough batter for 2 loaf pans and 1 mini loaf pan. I pretty much stuck with the recipe except I added chocolate chips, just because, and I put half the cinnamon because the applesauce I had on hand was cinnamon flavored. Oh. My. Gosh. This bread is delicious! Almost like cake. I will definitely make it again. ( I yielded 7 1/2 cups of grated zucchini from that massive squash!) I will not put chocolate chips- they all sank to the bottom- and I will sift the flour, baking soda, and baking powder because I did bite into a lump of baking powder. Otherwise I will make it exactly as posted. I am tempted to try it in a bundt pan, because it could pass for cake. Thank you for the great recipe!
I halved the granulated sugar and added nutmeg as others suggested – delicious!
Just took a loaf out of oven. Wish I had seen the sugar comments earlier. Also, mine took forever to get done in the middle. Edges e extremely brown but well see!
Absolutely easy recipe, turns out beautifully and freezes and thaws well.
It was a big hit. Thank you for sharing!!
Delicious!!! I made three loaves of the bread today and added toasted walnuts to one of them. I’ll definitely use this recipe again and again.
Very moist and delicious. Thank you for sharing.
The best zucchini bread I’ve made! Thank u! Making 2 more loaves today is it the same bake time for 2?
This bread was perfect! I did modify it slightly, however, so I thought I would share :). First, I found all the batter in one pan to be too much for my liking. It left only about 1/4 of the pan open, and I felt that would take too long to bake and could end up soggy in the middle and overdone on the outside. So, I split it in two, Then, they were a little too small for my liking (I’m starting to sound like Goldilocks…) but I put them in anyways, trying to split the batter are evenly as I could without wasting any during the transfer. Finally, I only baked them for 35 minutes. I wasn’t sure if this would be too little, but figured I could check it and always add ore time if needed. You can always bake more, but you can’t “un-bake”… This was perfect! The toothpicks came out clean as a whistle and the loaves themselves were perfectly risen, moist, and delectable. One other thing I didn’t mention is that I am at about 5,000 feet above sea level and sometimes bake times can differ, so that may be one reason the 35 minutes was enough 🙂 Thanks so much for the recipe, Amanda!
Absolutely saving this recipe my family loves them so much since I’m not a good baker this make me like a pro. They even got me a bag of flour and sugar to bake more
This recipe was so delicious! I used the exact recipe, except I made muffins instead of a loaf (just easier for the kids!) and it took about 20 minutes in the oven. Keeping this one – thanks!
I found multiple recipes for zucchini bread- all of them had good reviews and one even had thousands but don’t let that sway you into choosing the other recipes. CHOOSE THIS ONE trust me!. In a span of 3 days I made 7 loaves!!!! I had a bunch of people (14 people total) try them and they all RAVED about it. This bread is so moist and flavorful. I highly recommend to not replace the applesauce with oil. This will definitely be my go-to zucchini bread recipe. I followed the directions exactly and didn’t change a thing. perfecto.
How does this freeze?
Freezes perfectly! I froze one loaf for about 2 weeks, thawed it in fridge and tasted fresh baked
Thank you for your comment. It’s so hard to know which one really is the best but this one sounded good and I’m going to try it!
Absolutely delicious even while still slightly warm. I made this with a few alterations – scant flour measure,
3/4 c. granulated sugar, did not pack brown sugar and used only half the recommended cinnamon for a
more delicate flavor. For extra protein you could add 1/3 c. of finely chopped walnuts. I usually do for
breakfast breads. In my cool kitchen, I leave breads / cakes at room temperature for flavors to meld before
refrigerating the next day.
What if you don’t have apple sauce and would rather not add any at all? Should you add extra sugar or keep everything exactly the same?
The unsweetened applesance is an oil substitute in quick breads so maybe substitute oil.
I used 2 ripe bananas! But I also doubled the recipe. 😉
Applesauce is a sub for oil not sugar
It calls for oil and unsweetened apple sauce should I use both?
I made this because I scored an awesome 2lb zucchini this harvest, so I started baking…I had to tweak it into my own recipe however I didn’t have apple sauce. BUT I had some processed canned pears I made last fall, however, they were in sugar. I replaced the 1C sugar with just 1/2C, replaced the apple sauce with about 1/2C pureed canned pears, and then I realized I just hard boiled the last of my eggs! Damn. Fortunately I hadn’t cleaned out my blender from the pears, so I added one half of a banana to replace the egg, that pear puree gave it the liquid it needed to puree. My bread came out soo moist!
I’m making this recipe again and this time, I’m using 1/3C sugar, 1/3C pear puree, and still 1/2 banana…I only made my first loaf yesterday! LOL. I’m hoping to see it comes out a little drier.
I’ve made this bread many times and it always comes out great! In fact, i made two loaves today. I didn’t have applesauce so i grated an apple very fine. Worked out nicely.
I use canned pumpkin…not pumpkin pie filling but pure pumpkin. Comes out fine in zucchini bread and brown sugar banana bread recipes.
K, apple sauce is usually a fat free substitute for oil. You can look up the exact amt of oil to add, but I would add no more than 1/4c extra.
Ooh, I see you got lots of replies! Be creative!
Can you use butter instead of oil?
Would love to know this too….
This is the BEST bread!! So moist and delicious! The oil and applesauce just make this bread!! I have 6 zucchini plants in my garden, so I’ve made 6 loaves! The one thing I changed after my first loaf, is to mix the wet ingredients, without the zucchini, then added the flour mixture, and only then did I add the zucchini. My first loaf was hard to blend the dry ingredients into the zucchini mix, and get all of the little flour chunks out.
I made this recipe and added some raisins to the mix. It’s very moist and full of flavor. It’s not too sweet and everyone enjoyed their slice. Next time I am going to also add walnuts.
Great recipe! A little too sweet to me with sugar AND applesauce, def ok to cut down on sugar! Otherwise, I loved it. Super moist. It was a hit with my toddler.
Based on other comments I reduced white sugar to 3\4 cup, kept the brown the same. Reduced oil by 1tablespoon to compensate for less dry ingredients. Still nicely sweet. Easy. Great flavor
I must have looked at at least 6 other recipes before deciding on yours and I must say, This is the best zucchini bread I have ever made. The only things I added extra were 1/2 cup of chopped walnuts and 1/2 cup coconut because, we love both so much. So moist and delicious. Thank you for posting.
Wish I had read reviews before I made this. I would have known to cut back on the sugar! I used JU ST egg to keep the recipe vegan and added flax for an added nutritional boost.
What I liked best was not having to drain the liquid from the zucchini. I also added walnuts and dried cranberries. Four stars for the sugar overload
I’ve made this countless times and it’s always gone by the next day. So good!
Hello Amanda!
Your recipes are absolutely deliciously healthy. I followed your zucchini bread recipe and baked the zucchini in muffin tin and the muffins were amazing! Shared the muffins with several neighbors and they were raving about your recipe!
Also, baked your ground chicken meatloaf. Deliciously moist and my husband was so pleased he went back for seconds. lol
Warmly, Theresa Torrini
Amazing worth it !!! Added nuts
Great recipe. Read some of the comments regarding the sugar and decided to cut the regular sugar by 1/4 cup. Ended up making one loaf. The other batch we made gluten free with the one-to-one flour and made them into muffins – baked about 18-20 minutes and turned out great!
I loved it and made a couple of changes. I reduced sugar by 1/3 cup and added a small amount of pecans. It was
easy to make and I’ll definitely make again.
Fabulous recipe! My husband as well as my coworkers loved it!
This recipe is awesome, a family favourite and freezes so well!
These were great! Made regular muffins and mini muffins. I added chopped walnuts and mini chocolate chips to mine.
Cut most of the sugar out….ended up with 2 tablespoons of brown sugar and 1/4 cup white sugar. Instead of applesauce I just grated 2 small really ripe pears into it and added a small amount of ginger and nutmeg. Also upped it to 2 cups flour as my pears were very juicy!
Delish! 😋
Awesome I used raisins and walnuts
Made a few subs-one peeled and grated Granny Smith apple /no white sugar/just 1/2 cup Light brown sugar/1/3 cup coconut oil melted /added pumpkin spice,nutmeg, allspice It turned out Great !
So tasty! Making it for a second time! Had to come back for more!
I used this as a base recipe and modified for severe dietary restrictions, it was Still delicious!
Here are my modifications.
I used 1/4 cup raw sugar, 2 tablespoons black strap molasses, and 2 tablespoons of ground cinnamon as opposed to the recommended amounts of white sugar, brown sugar and cinnamon. I find extra cinnamon adds a bit of sweet without adding extra sugar.
I also cut the oil down to 1/4 cup, I used olive oil. I added one extra egg, I also used 2 cups flour. I did not add any applesauce as I find applesauce can cause baked goods to mold quickly.
This is the best quick-bread I have ever tasted.
wonderful, this is just what i was looking for, hank you..
My husband and I love this recipe. I add 1/2 to 3/4 cups nuts and most of the time double the recipe. If doubled, the bread needs about 69-72 minutes for both loaves to be done.
This is the best zucchini bread I’ve ever had and I have never liked zucchini bread. We made a couple of alterations, notably: we fine grated the zucchini so the bread has a finer texture; after spraying the pan, we coated the pan with sugar (gives the crust a wonderful crunchiness); and we sprinkled the top with raw sugar. Oh, and we threw in chocolate chips . I know, sugar overload but oh-so-good! These were made as Christmas presents so we weren’t going for healthy
Served this at Thanksgiving 2019, it was a great hit. I got multiple compliments.
We all loved the texture and flavour of this bread. The grandkids said that it tasted just like banana bread!
Can this be cooked in a 9×13 inch pan?
I just made the classic zucchini bread and I am so happy to say it was the easiest and the most moist bread i have ever made. It really was so good. Thank you for sharing it with me. I am throwing away my old recipe that i used to use.
Love this recipe! Thanks so much posting it. I have made it twice now and both times it turned out amazing. I added a 1/4 tsp nutmeg, 1/2 cup of grated apple and 1/2 cup of shredded coconut. Kept everything else the same. Seems pretty healthy and tastes delicious!
The very best I’ve ever tasted! We ate it every morning for breakfast! You won’t be disappointed and so very easy to make. I reduced the sugar by 1/4 cup and it was still sweet. I’ll try reducing by 1/2 cup next…. I’m sure it will still be amazing.
So delish and easy to make
What temperature? Doesn’t mention it anywhere!
Step one says preheat to 350 degrees (Fahrenheit). 🙂🥰
350* for 45 minutes to one hour. Check it out a few times, then stick a toothpick in center.
What if you only have sweetened applesauce, should i lessen the sugar?
I was wondering the same thing, as I only had sweetened apple sauce in my pantry. I currently have a loaf in my oven and I just used less white sugar. I’ll have to let you know how it turns out.
This is delicious. I used GF flour and it worked fine. The first time I made it I sprinkled raw shelled pumpkin seeds on top and realized I had forgotten to add the salt. I ground sea salt on top and this has turned out to be the best mistake. The first bite has crunch, sweet, salt and moist chewiness. I also tossed in some flax seeds. When the zucchini in the garden gave out, I made it with two apples that had gone through the grater blade on the food processor. Turns out great. This recipe works well in the baking pans for baked doughnuts with a shorter baking time. For sweetener I´ve been used a shy cup of white sugar and a dollop of molasses. Yes, you get a hint of the taste of the molasses.
Tasted just like Moms..didnt have any nuts but will get a bunch for my next batch.good stuff.
By far the best zucchini bread I’ve ever had!!
Excellent, will double the recipe next time. I love it hot/warm right from the oven. Easy, simple and delicious. The only adjustments I made were use rice flour and added walnuts. I am not a cook and will make this over and over again.🥰
I bake this one time turn very good 👍 DELICIOUS!!
bake again today the bottom was semi bake Wonder what I do wrong?? 😭
I’ve tried many recipes on this type of bread and I have to tell you this is my second time making it and its every bit the best Ive made thanks to you. Each time I make this recipe it times ten so they are large batches. Thanks again Chef Michael J
This is by far the BEST zucchini bread I have ever made! The recipe was so easy to follow and it came out perfectly. I did add some chopped walnuts , pecans would be great too. No adjustments were needed either as I live at 5300 ft elevation. Thanks for a wonderful recipe!
Yum, I am not a baker and I made these into muffins and they turned out great, even fresh out of the oven. I used unsalted butter as my fat, added walnuts, and used maybe 3/4 a cup of sugar (I didn’t have enough to follow the recipe) and it worked out great.
This is absolutely delicious! I followed the recipe exactly and it came out great! Thank you so much for sharing this!
Perfect fall bread. Grandkids love it and don’t know they are eating a veggie☺️
Yes it’s correct this zucchini bread
is a crowd pleaser. Easy to follow.
I don’t even whisk, just use spatula
Added some chopped walnuts and dark
cocoa bits (because my daughter as a cancer
patient needs more calories)
Thank you so much for sharing your recipe
Thea
This is a great recipe!!! It’s moist and delicious! I highly recommend it.
How long will the bread last in the fridge? I made it today and want it to keep until Sunday, when I serve it.
Just baked this and am so excited to try! Today is Thursday – will this last in my fridge, covered, until Sunday, or should I freeze it? I’m planning to cut and serve it then.
Hands down best zucchini bread recipe, bar none! THANK YOU! The Apple Sauce and not over mixing is what does it justice, my humble opinion.
I have made 6 loafs of bread but they keep dropping is anyone else having this problem they still taste good but look bad
I had that problem too! If you put it in the fridge, it should solve that problem. It will still taste delicious, maybe even better, after it has cooled in the fridge!
To make it healthier instead of sugar I put there the agave syrup and honey. And it taste soo good! I love this recipe!
How much agave and honey did you put in?
Delish! Made this twice with the only change being a bit of nutmeg. It’ll be my go to for zucchini bread.
I made this recipe today and making it again tomorrow, it was soooo good. I used 3 small loaf pans and baked for 45 min. and just right.
Mine is in the oven backing right now. I tasted the batter and it was hard to have just one taste. So I know it is going to be great. Can’t wait. Thanks so much for sharing.
I have made this recipe several times and enjoy it more and more each time. I now double it, and have shared with coworkers and 8 of the 9 recipients said it was the best they had ever tasted and requested the recipe.
Hello, a repeat question from earlier email. What y the reason for 12 hour refrigeration recommended?
Thank you,
I am not sure you “have” to refrigerate if you plan on consuming all at once. It helps to store baked goods in the fridge for preserving freshness etc.
I made one loaf of bread and 12 muffins tonight. I loved this recipe! I added all spice and nutmeg too! Yum yum yum!
Because the flavors intensify. Its always better the next day.
This recipe is really nice . I doubled up on it made two loafs and six large muffins. Thank you for sharing the recipe. My bread turned out moist . The only thing I changed was that I used Organic Sugar. And added Raw cashews in one loaf 1/3 cup chopped.
Have you ever made this in muffin form? If so, how did you change the cooking temp and time?
Easy to make, super moist, and has a great flavor. This bread has been devoured by my family. This is likely the only way we are going to get zucchini into our diet.
Seriously amazing. I’ve made it several times. It last’s about a week if you eat it after baking. If you freeze it, leave it out for several hours and it tastes as good as fresher baked. Highly recommend.
Followed the recipe exactly and it was moist and delicious. Oh, I did substitute whole wheat flour for the all-purpose flour. Everyone loved it including a VERY picky eater.
Loved this recipe.. Didn’t have applesauce but had apple butter made by a friend. Used that then added almost teaspoon of fresh grated ginger. AMAZING!
I baked it in ninja foodi! It made 2 bundt size and they were perfect! One I added blueberries and cardamomm the other dark chocolate and walnuts. Both were tested delicious. Excellent recipe! TY.
Very good!!
Excellent recipe! Probably the best recipe I have tried. I will add crushed pecans on next bake. You will love it!
I live at 10,200 feet, so need to know how much flour to use for proper rising.
Our daughter made this recipe and shared with us. It is absolutely fabulous. Have shared the recipe with friends. Definitely will make this many times.
Outstanding zucchini bread recipe. So moist and nicely sweet. My only change was to double the cinnamon from 1/2 to 1 tsp. You can never have enough cinnamon.
We LOVED this recipe! This one is my new “go to” recipe. It’s very moist and has great flavor. It was easy to make for a new baker. The only thing I will do differently next time is I will peel the zucchini. We weren’t crazy about “green things” in bread.
Wow! Incredibly moist and the flavor is amazing. Next time I’ll try whole wheat flour. It needed a bit more time to bake than listed in the recipe. My kids loved it!
how many mini loaves of zucchini bread can you get out of recipe for zucchini bread
I got 7 mini loaves out of this recipe.
Are the times and temperature the same for a dark bread pan?
Love how moist it is, added golden raisins and mini semi sweet chips and made 24 muffins! Delish! Easy to freeze as well. A real treat and reasonable calorie count with the muffin option. Thanks for sharing!
I made this into muffins, and they were delicious! Baked at 350 for about 20 minutes. The only change I made was to use 1 teaspoon pumpkin pie spice instead of the 1/2 teaspoon cinnamon as I like the additional flavor.
I am making this recipe right now and i doubled it and messed up by not mixing the sugar with the other wet ingredients. I did all dry and then all wet,then mixed the dry to the wet. Didnt have cinnamon so i used pumpkin pie spice,and used walnuts on the top.
Also i was given the zucchini and when i shredded it i had a lot of seeds. I couldn’t find any recipes that explained about the seeds. So i guess we will see what happens.
Thanks so much for sharing.
Amazing recipe!!! Made it tripling the recipe and added chopped walnuts ! Everybody loved it!
I just made this! Absolutely amazingly moist! I did put 1 tablespoon cinnamon, and 2 teaspoons vanilla. Perfect! Thank you for sharing!
I added cocoa and made mine chocolate! It was amazing!
First time ever making zucchini bread, getting ready to make more. I made some a second time and used a different recipe because I could not remember which website I used. Could not compare to your recipe. I am glad I finally remembered which website to use. This is the best. Thank you!
Why is it best to refrigerate the bread for 12 hours?
I followed the recipe exactly except added some chopped walnuts. Best Zucchini bread I’ve ever eaten! My total baking time was 1 hour. Amazing.
Best ever
I like the basic recipe, and then make some alterations of my own. Last time I made it (made it several times, have been doing more refining of my changes each time) I used sprouted whole wheat flour with abt one quarter cup of it ground chia seed, half+ coconut sugar and a little less than half date sugar plus an unmeasured swirl of maple syrup, none or very little white sugar and no brown sugar, totaling not quite one cup. Added abt one quarter cup pecans. I use coconut oil, and a little less than suggested. As far as the cinnamon goes…I added more. Also, some dashes of nutmeg, ginger, allspice. Oh, I forgot, I added one half cup carrot, substituting for part of the zucchini. So, then I was sufficiently amused/satisfied with my feeling of innovativeness! Yay…good bread! It’s really hard for me to stick strictly to a recipe (means occasional inedible outcomes) but I do have fun. Thanks for the inspiration!
Thank you because I change recipes too as I need natural, but have gotten great recipes & with your add on it’s a no brainer ☺️
It was very moist and delicious’s. The cooking time. Needed to be an hour. Adding some walnuts would taste great too.
I just made this, with a yellow zucchini, and substituted Greek yogurt for the apple sauce as I didnt have any. Amazing!!! I really enjoyed the cinnamon!!
Really the best zucchini bread… Easy to make. so moist. Worth the 10 WW points.
Best zucchini bread I have ever had!! Sooo moist and delicious!! Tried another recipe the same night I made this and the other was not near as good!!
i mix cream cheese and sugar for spread to put on it and its so good!!
Best Zucchini Bread I have ever made. My boys absolutely loved it.
My family loves it!
I doubled the batch, used REAL raw honey in place of the sugar (cut it down by 1/4 cup too). Used half and half unbleached four & whole wheat flour & used duck eggs. Next time, I will cut the (coconut) oil down a bit too. I made both a bread and muffins & snuck in some 60% dark chocolate chips into the muffins. YUM!! Thank you for sharing your recipe!
Did you add the chocolate chips at the end?
Used 2 cups of zucchini, I didn’t have applesauce.
For the sugar I cut it down to 1/2 cup of granulated and added 1/4 cup of raw honey.
1/4 cup and 1 tbsp coconut oil.
2/3 cup semi sweet chocolate chips
I didn’t have applesauce so I used 1/2 cup of canned pumpkin instead, substituted 1/2 cup of white flour for whole wheat flour, and added golden raisins and chopped walnuts. Fabulous!
Best ever zucchini bread. I added walnuts and cranberries in one of my breads and it was amazing.
I made 3 loaves and some cupcakes and A little cake , can it be frozen for later use?
You can definitely freeze this!
Made a double batch last night and my friends and family were blown away with how moist it was ..thank you will be making No More tonight😎
I doubled this recipe. I made one regular loaf and four mini loaves. I only had cinnamon applesauce on hand; So I cut back on the granulated sugar. Wonderfully moist and delicious bread
Absolutely delicious!!! Found this recipe a couple of months ago and have made it numerous times! My 4 kids gobble it up. I have to hide it in order to get some for myself! 🙂
I am going to decrease by half! It was way too sweet..moist and perfect otherwise!
I was looking for a recipe that used less flour. The one i have is for 2 loafs. So glad i found this one. It is a keeper. So easy, good and only makes the one loaf. Love it.
This is great reciepe and tastes delicious! I doubled the reciepe and made 4 mini loafs and a large loaf. Definitely will use this for xmas gifts! Thank you!
Love this recipe! I have made this several times this month and have four loaves in the oven right now. It’s a hit with my family. So moist with the applesauce; I used a little less oil and it tasted the same fabulous–will try other of your recipes soon. Thanks.
With grating the zucchini with the skin on, does it make it difficult to pick the seeds out?
I subbed pear sauce for apple sauce. This truly is the best zucchini bread recipe. Thank you. Can’t wait to try it with chocolate chips.
I added walnut pieces and bananas. Then, substituted the sugar with unsweetened applesauce and monk fruit sweetener. What a great tasting, low sugar recipe.
Do you peel the zucchini before grating?
Thanks so much for this recipe–it is the best!
Thank you for the recipe my whole family loves this best bread ever
Best zucchini bread E.V.E.R. !!! And easiest, too! I have made it so many times this month already that I almost have the recipe memorized. Thank you for teaching us to shred and dump without draining and squeezing. Now, if we can only learn to leave it alone to go in the fridge. So far, we must gobble it up right after getting it out of the pan. Thank you so much!!!♥️
Can you tell me if you ever made these as muffins?
I doubled the cinnamon, but otherwise baked the bread as written. Both times making this recipe, the loaf disappears before it’s cooled. This recipe is going in the regular rotation!
Smells delicious. Can’t get it out of pan to cool though. I knew I should have both sprayed and floured the pan. I know my family will love it.
This is the most deliciously moist zucchini bread. Everyone loved it. Gonna make mini loaves and freeze…I have a lot of zucchinis growing. Delicious with a lil cream chees too!!! Ty
Reduced the white sugar by 50%. Added chopped walnuts. Yum.
love it
Best zucchini bread recipe I have ever tried. The only thing I would do differently would be to mix the sifted flour, baking soda, baking powder and cinnamon in a different bowl to mix together first before putting in the liquid components. Otherwise this recipe is perfecto!
HOLY SCAMOLEY!!! I made bread yesterday and they were great!! Picked 4 more Huge zukes this morning and made 2 loaves and 2 muffin tins!!! The secret?!! YOUR APPLESAUCE GURRRRL!!! AMAAAAZING!!! THANK YOU!!! YOU’RE THE BOMB!!!
I’ve been using this recipe all summer, so I started to feel like jerk not saying thanks. It’s so easy, works all the time. I’m a cook for a living but I can’t bake to save my life haha! In being so and myself, I always make variations. My favourite few so far is adding butterscotch chips at the halfway point while dumping the batter into my loaf pans. Or a nice drizzle of chocolate, then of course pecans, and or walnuts. Best way to add these little things is in the middle of pouring the batter. No one wants to burns their nuts! Thanks again ^_^
Texture was great! Very Delicious!
Thanks
Delicious!! This was my first attempt. My husband almost ate the whole loaf on one evening…lol!
This made delicious zucchini bread! Will definitely use this recipe again!
Best zucchini bread recipe!!!! It’s moist and delicious.
Will it taste any different without the applesauce?
I have not used the applesauce yet, but I have made your bread like 4 times this past month and today I will be making 4 loaves in a day. New neighbors, so I will be giving them one and freezing the rest!!! Glad there is no nutmeg, ucky!!! Thank you so much!!!
I use applesauce in place of any oil or butter. Bread always comes out moist. I also add some grated carrots for some extra sweetness.
Thanks for a terrific recipe! I decreased the sugars by 50%, baked 45 minutes (high altitude of 7220’), and made no other adjustments.
Thank you for this tip, Marla I did the same thing — cut the sugar in half – and it was yummy. Also added some non-dairy mini chocolate chips. GREAT recipe!! Thanks, Amanda!
Already planning mini loaves for Christmas gifts. It’s also fun to add 1/4 cup mini chocolate chips to a mini loaf.
Do i need to change temp or time if I bake mini loaf pans?
I made the recipe in a mini loaf pan at the same temperature (350) for 35 minutes. They were done but a little over done on the corners. I think next time I’ll lower the temperature by about 10 degrees and check with toothpicks in the center for doneness.
I’ve also made the recipe only added toasted walnuts in the regular size loaf pans. Absolutely love this zucchini bread-it is my ‘go to’ recipe now!
The absolute best
I found this recipe and used it to make my first zucchini bread and it turned out perfect. I did half the white sugar and it was still sweet enough. My children and my husband even liked it, thank you!
This is truly easy and tastes so good. My neighbor gave me three zuchinni.
In the last two weeks my husband and I have made approx. 15 zuchinni breads.
Everyone likes them. We put some in the freezer for when we travel.
Live in colorful Colorado 😎 I use cannabis oil in this recipe. My favorite way to use zucchini from my garden
This turned out great! I added some cocoa powder in for some of the flower and it is still phenomenal!
Excellent and easy.
Delicious!! I made it just like recipe says and it was perfect. Super moist.
My colorblindness led me to think I was grabbing a cinnamon applesauce cup. It was cherry so I added a couple tablespoons of chocolate Nesquik and oh man this black forest thingy is great!
Very good recipe made 4 batches to give to family. They all loved it.
Oooh!! I had to write again!!! Will be making 4 loaves but thought why not a bunt cake?!! Again, your recipe is great and of course I add a bit more zuke in because we have so many coming right now!! Will he checking out your other recipes!! Thanks again!!!
The best zucchini bread ever! Recipe so easy . Have made it many times for lots of people . Everyone loves it! Glad I found this recipe .
This was amazing! I have one to friends and they’re asking for more. I added some mini choc chips. Making again today. Thank you!
I made this recipe yesterday but I made 12 muffins instead of a bread. It took about 30 minutes for the muffins to fully baked. And since my granddaughter is allergic to eggs I substituted for each one egg I used one teaspoon of baking powder mixed with 1 and 1/2 tablespoons of oil and 1 and 1/2 tablespoons of water. I did that two times since this recipe called for two eggs the recipe was wonderful I will definitely be saving this one as my favorite zucchini muffin recipe.
Just made this recipe. I love it . Will be my go to recipe from now on. Uncomplicated, and moist
Thanks .
has anyone tried using almond flour and monkfruit for lower carbs?
Has anyone tried making muffins from this recipe?
Thanks for the great recipe, it turned out delicious. This will be my go to zucchini bread recipe.
Thanks for the great recipe. This will be my go to recipe for zucchini bread.
Must say this one of the best I have had and Avery easy to make 😀
Can I use sweetened applesauce?
You’re right….this IS the best zucchini bread recipe! It’s just so delicious. It tastes like spice cake! I can see eating this with cream cheese frosting on it for the ultimate indulgence. I used apple butter instead of applesauce for even more decadent moist sweet deliciousness 😉 Thanks very much for sharing – I have a bumper crop of zucchini ready to be picked and this is what I’m going to make with most of it!
Wow, this was a really easy recipe and the results were awesome…it freezes well too. Have made this several times now and everyone loves it
So yummy, I made this for our family and then made one for our neighbors.
Thank you so much! So easy, so moist, perfect for a Summer afternoon.
5 Stars
This is the best zucchini bread recipe I have ever tried. Moist delicious! It didn’t make it to the refrigerator. After 10 minutes we just meant to”taste” it. LOL
Making more now and will make again and again!
Made this yesterday, making a second today! Fabulous recipe! I didn’t have unsweetened applesauce so I used sweetened and it turned out YUMMY!
Delicious, sweet and moist. I made 4 loaves because I had a lot of zucchini. Easily doubled. I like zucchini bread sweet and this is. I added a few extra spices just for fun to the 2nd double batch. This will be my go to recipe from now on.
Same here, huge zucchinis, removed seeds and still had too much. Oh well, add an extra egg and more grains to absorb moisture, corn, buckwheat, manioc flax, experiment. Knocked the sugar down, blender did an apple, sugar, oil into puree (no applesauce in house). So good.
Delicious!! Very moist. We have an abundance of zucchini in our garden. I will be making another loaf today adding chopped walnuts.
Loved it can not stop making it!!!
I’d like to do this using mini bread pans. What would the bake time be for mini bread pans?
Try 30 min then according to your oven another 10 min then check it. I would only put in 1 the first time to test the tem o and how the oven cooks it.
How long would you cook the bread if you are baking in mini loaf pans?
Hi, I just made this recipe in the mini loaf pans and at first I thought maybe it would take 20 minutes but I gave it an extra 10 to make sure they were cooked through. They came out great. So, depending on one’s oven, it would be 20-30 minutes.
This is delicious! Such a big hit with my whole family – crisp outside and moist in the middle. Also loved the applesauce substitution. Will definitely make again.
I made them in mini pans and ate a whole one myself. Absolutely my favorite recipe. I didn’t have quite enough zucchini this last batch, so I used a carrot to make up for it. I am about ready to throw them in the oven, and I have no doubt it will be excellent!
for how long did you bake them in the mini pans?
This bread is worthy of 5 stars! I just waited for the 10 minute “cool down” period and I just finished 2 slices DELICIOUS. Do not hesitate to make this recipe if you are looking for a fool-proof, moist, delicious zucchini bread recipe. My 8 year old daughter and I followed this recipe to the T and simply mixed walnuts in the batter right before pouring into the bread pans to bake (used 2). I tried a different recipe before and did not have the same result so I am ecstatic that I found a recipe that came out fantastic!
Really the perfect recipe! I use zucchini from my garden, I make this bread almost every day for two weeks, now.
SOOOOOOOGOOOOOOOD!! Moist and delicious. My 10 yr old picky eater loved it.
I made this recipe and it was delicious. I also added walnuts and doubled the recipe. Will keep this one on file!!!
This bread is amazing it is soft and it tastes delicious. I made 3 loaves of zucchini bread and added (raisins, chocolate chips, and walnuts.)
So good. Brought a loaf to a party last night and it was a big hit. Making another today. I added walnuts. Delicious way to use up the zucchini in the garden.
I make an applesauce cake in the winter months because it just seems appropriate then so yes I am going to try this…my question is: could you substitute zucchini with yellow summer squash? It has similar texture and taste. I have and abundance of it right now and thought it would work? Has anyone tried it?
Great Recipe! My bread turned out great. I leave it in the oven for an extra 10 minutes or so. I also added walnuts and goes great with the recipe! I haven’t tried refrigerating it yet and I’m wondering if it’ll make a difference because it’s already so good after it has rested out of the oven. I highly recommend this.
My first loaf of this is in the oven and was just reading about refrigerating it? Not sure the purpose of that? But I’ve never made zucchini bread before let alone this recipe so we shall see! I will say the batter tasted delicious.
My granddaughter and I made 3 loaves of your bread yesterday. I shared them with my team at work, neighbors (who provided the zucchini) and family. Everyone LOVED it!! Thank you!!
absolutely wonderful
So very easy and delicious. Love it thanks for sharing!!
Do you have any suggestions on flour substitutes (e.g. Using Almond Flour instead of APF)?
So delicious and moist! Made as-is.
Two loaves in the oven. Can they be frozen?
Excellent recipe!!!
It’s nice to have a recipe for one loaf.
I reduced the white sugar to 1/2C and it is sweet enough. No mixer or draining of zucchini which is nice. It came out looking exactly like pictured.
What else can I use if I don’t have apple sauce
I was looking up good substitutes for applesauce because I didn’t have any and really wanted to get started baking it, and yogurt came up. I found it works really well for the consistency and flavor, but it needs to stay in the oven a bit longer. This is an excellent recipe; I haven’t had zucchini bread in years and I love how it turned out.
If I do not have applesauce, what can I do?
Turned out great. I made it for my coworkers and now they are wanting me to make it for them and they pay me for it.
I left out the oil and cut the white sugar in half this reduced the calories to 150 per slice instead of 250. I also used 1 cup white flour and 1/2 cup wheat flour only because i have whole wheat on my shelf and want to use it up. 40 mins. at 350 and very little difference. This Works for me and saves 100 calories per slice.
I made this for work and everyone loved it. Since I wanted to market it as a “healthy option” to my coworkers (compared to donuts), I only a *rounded* half cup of white sugar, and I added an extra half cup of zucchini (2 cups total), and baked it for 60 minutes. It was phenomenal!
Amazing recipe!! I added mixed nuts in mine and everyone that tried it absolutely loved it!! I’m always baking something and zucchini bread is one of the very few recipes that I make that isn’t my own creation. This recipe is incredible and thank you so much for sharing this recipe so bakers like me can enjoy making it and our family and friends can enjoy eating it! Five star quality every time!!
I’m giving you 5 stars. Any recipe that has apple sauce is nice and moist. My 1st loaf is in the oven. Ty
Just made 9 loaves of this! Taste amazing!
Can you use a sugar substitute to cut some sugar intake?
I used brown sugar Swerve sweetener (which is Erythritol) for the entire amount of brown sugar and Swerve granules for half the regular granulated sugar. Tasted great and cut the sugar to just 1/2 cup for the entire loaf. Erythritol is non-glycemic and doesn’t cause digestion issues. Out of all non-glycemic sweeteners it tastes the most like sugar.
Can this recipe be made into individual muffins?
I made muffins tonight. One batch made about 16 muffins at 2/3 full. I baked them for 20m and they came out really tasty.
I made this bread, and between my husband and I finish the bread the same day. It was delicious. This one is a keeper. He already ask for another loaf.
Can the bread be frozen?
Can this bread be frozen?
Absolutely the same frozen! I make it in mini muffin pans and freeze one for later.
Your directions don’t show when to add applesauce. Why applesauce and oil?
The recipe says to add the applesauce in step 2. I use both oil and applesauce in this recipe because I found that the oil and apple sauce combination made the best texture and flavor.
Yes it does when you add the zucchini, sugar, brown sugar, applesauce , oil, eggs and vanilla/
This bread looks so moist and inviting! Delicious breakfast and absolutely the best way to utilize zucchinis from the garden!
This looks delicious!