The Best Classic Zucchini Bread Recipe

Excellent!

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

We replaced applesauce with sour cream. Super moist! However, we have to increase baking by 15 minutes! Delicious!

I split into 2 pans and reduce cook times to prevent overflow

Doubled the recipe; added some nutmeg, reduced the white sugar, increased the brown sugar a little / can’t wait to try! 👍🏻

Used coconut oil and halved white sugar. Added cinnamon and nutmeg. Tripled the recipe to make 3 trays of muffins (bake 20m) and two loaves. Added chocolate chips to some, walnuts to others. Will freeze some of the muffins for breakfast!

Great taste. Use 2 large zucchini or 1 medium, 1 large next time. Also use an electric mixer because there were a few bitter pockets of baking soda.

One of my favorite things to make for breakfast!

Delicious and so easy to make

This bread is super moist!

Halve the white sugar