The Best Zucchini Bread

Moist, sweet, and full of flavor, there’s nothing quite like the aroma of freshly baked zucchini bread wafting through your kitchen. This recipe for zucchini bread takes about an hour of baking time plus prep, and the combination of sugars and spices creates a deliciously fluffy texture that keeps you coming back for more.

Ideal for brunches, snacks, or dessert, this recipe is perfect for anyone looking to utilize garden-fresh zucchini. Not only is it adaptable, but it also stores well—try making a double batch and freezing one loaf for later!

Why You’ll Love This Recipe

• It’s incredibly moist thanks to the combination of oil and applesauce.
• The balance of sugars brings out a delicious sweetness without being overwhelming.
• Optional nuts add a delightful crunch to each slice.
• It’s an excellent way to use up surplus zucchini from your garden.

What You’ll Need

Here’s what you’ll need to whip up this delightful bread.

For the Wet Ingredients

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 3 large eggs
• 2 teaspoons vanilla extract

For the Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

For Optional Mix-Ins

• 1/2 cup chopped walnuts or pecans

Note: Use unsweetened applesauce for less sugar.

Substitutions & Swaps

• Coconut oil for vegetable oil
• Maple syrup for granulated sugar
• Ground nutmeg for ground cinnamon
• Any chopped nuts or omit for nut-free

How to Make It

Follow these easy steps to create the best zucchini bread.

Preheat

Preheat the oven to 350°F (175°C) and grease a loaf pan.

Mix Wet Ingredients

In a mixing bowl, combine grated zucchini, granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix well.

Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.

Combine Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts if using.

Pour Batter

Pour the batter into the prepared loaf pan and smooth the top.

Bake

Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Store It

Fridge: 1 week in an airtight container
Freezer: yes, up to 3 months
Reheat: microwave for 20-30 seconds per slice

Tips for Best Results

• Ensure the zucchini is well-drained to avoid excess moisture.
• Use fresh spices for a more robust flavor.
• Let the bread cool completely before slicing for cleaner cuts.

Serving Suggestions

• Serve with cream cheese or butter on warm slices.
• Pair with coffee or tea for a cozy afternoon treat.
• Enjoy as a delicious snack or dessert at gatherings.