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Zucchini Bread Recipe

Easy Zucchini Bread Recipe

This incredibly moist and flavorful zucchini bread recipe creates the perfect quick bread that's packed with warm cinnamon spice and fresh shredded zucchini. Made with simple pantry ingredients, this easy recipe yields a tender, bakery-quality loaf that's perfect for breakfast, snacks, or dessert. The secret is using fresh zucchini and a touch of applesauce for extra moisture.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1¾ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
Wet Ingredients
  • ½ cup vegetable oil or melted coconut oil
  • ½ cup packed brown sugar light or dark
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • ¼ cup unsweetened applesauce or sour cream or Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 1½ cups shredded zucchini no need to blot dry
Optional Add-ins
  • 1 cup semi-sweet chocolate chips or chopped nuts, raisins

Equipment

  • 9x5 inch Loaf Pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Box grater
  • Wire Cooling Rack

Method
 

  1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. Set aside.
  3. In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until well combined and smooth.
  4. Stir the shredded zucchini into the wet ingredients until evenly distributed.
  5. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix. The batter should be slightly thick. Fold in chocolate chips or nuts if using.
  6. Spread the batter evenly into the prepared loaf pan. Bake for 55-70 minutes, covering loosely with aluminum foil halfway through to prevent over-browning.
  7. The bread is done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Remove from oven and cool in pan for 1 hour before removing to a wire rack.
  8. For neat slices, cool completely on wire rack before slicing. Serve at room temperature.

Notes

Storage: Cover and store at room temperature for up to 3-4 days or refrigerate for up to 1 week.
Freezing: Wrap cooled loaf in aluminum foil and freeze for up to 3 months. Thaw overnight in refrigerator.
Zucchini Tips: You need 1-2 medium zucchini for 1½ cups shredded. No need to peel or drain the zucchini.
Muffins: This batter makes 12 muffins. Bake at 425°F for 5 minutes, then reduce to 350°F and bake 13-16 minutes more.
Substitutions: You can replace applesauce with sour cream, Greek yogurt, or mashed banana for similar moisture.