zucchini bread recipe

This zucchini bread recipe creates one 9×5-inch loaf. The combination of brown sugar, cinnamon, nutmeg, vanilla, and applesauce produces a quick bread that is notably moist and flavorful.

This recipe has been slightly adapted to yield a taller loaf with improved moisture. It comes together in under five minutes and is an excellent way to use summer zucchini.

Recipe Overview

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 3 hours

Yield: 1 loaf

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
• Optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)

How to Make Zucchini Bread

1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until combined. In a separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until combined. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and stir gently until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. The batter will be slightly thick.
3. Spread the batter evenly into the prepared loaf pan. Bake for 55-70 minutes. Cover the bread loosely with aluminum foil halfway through to prevent excessive browning on top. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter. Remove from the oven and cool in the pan on a wire rack for 1 hour before removing.
4. For neat slices, allow the bread to cool completely on the wire rack before slicing.

Helpful Tips and Substitutions

Zucchini: There is no need to peel the zucchini before shredding. Do not blot the shredded zucchini dry, as its moisture is essential for the bread’s texture.

Applesauce Substitute: You can substitute the applesauce with an equal amount of sour cream or Greek yogurt.

Muffins: To make muffins, prepare the batter as directed and divide it evenly among a greased or lined 12-count muffin pan, filling each cup to the top. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 13-16 minutes, or until a toothpick comes out clean.

Storage and Reheating

Store leftover bread covered at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Freezing: The baked and cooled bread can be wrapped in aluminum foil and frozen as a whole loaf for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.

Frequently Asked Questions

Can I reduce the sugar or oil in this recipe?

You can slightly reduce either or both, but keep in mind that sugar and oil contribute to the moisture and tender texture of the loaf. Altering them may affect the final result.

Do I need to blot the shredded zucchini?

No, there is no need to blot the zucchini. The moisture from the shredded zucchini is an important part of this recipe and contributes to the bread’s moist crumb.

Can I make this recipe into muffins?

Yes. Fill a 12-count muffin pan with the batter and bake at 425°F for 5 minutes, then lower the temperature to 350°F and bake for an additional 13-16 minutes.

How should I store leftover zucchini bread?

Store it covered at room temperature for 3-4 days or in the refrigerator for up to 1 week. It can also be frozen for up to 3 months.