Description
This easy and moist zucchini bread recipe combines fresh shredded zucchini, warm spices, and a touch of applesauce for a tender, flavorful loaf that stays soft for days. Perfect for breakfast, snacks, or gifting, it’s simple to make and endlessly adaptable with mix-ins like chocolate chips or nuts.
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 (or sour cream or Greek yogurt)
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, chopped nuts, or raisins
Instructions
Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
In a medium bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until smooth.
Stir in shredded zucchini.
Pour wet ingredients into dry and gently mix until just combined—do not overmix.
Fold in optional mix-ins like chocolate chips or nuts. Batter will be slightly thick.
Spread batter evenly into the prepared loaf pan.
Bake for 55–70 minutes, loosely covering with foil halfway through if the top browns too quickly.
Bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.
Cool in the pan for 1 hour, then transfer to a wire rack. Slice when cooled for neat pieces.
Notes
Make Ahead: Wrap cooled loaf in foil and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before slicing.
Muffin Option: Fill a greased or lined 12-count muffin pan. Bake 5 minutes at 425°F (218°C), then reduce to 350°F (177°C) and bake an additional 13–16 minutes.
Substitutions: Use Greek yogurt instead of applesauce, coconut sugar instead of granulated sugar, or flax eggs for a vegan loaf.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg