Zucchini Bread

Kim! This zucchini bread is a home run! Highly addicting! This is my second time making it in 2 weeks! 

— Nicole

When your garden gives you tons of zucchini, make zucchini bread!

There’s just nothing better than this summertime classic! I played around with this recipe a few times to get it perfect — less flour, more zucchini, different oven temps, and baking methods. This recipe turned out incredible delicious. You would never guess there is zucchini in this!

It’s pretty much AMAZING! Not too sweet, soft on the inside and crisp and crunchy on the corners (The end piece is my favorite!). Perfect for breakfast or dessert!

Why you’ll love this recipe

• Quick & easy. No mixer required, pour into a loaf pan and bake.
• Infinitely adaptable. Add in your favorite mix-ins. More on that later!
• Incredibly moist. Thanks to the shredded zucchini. This loaf won’t dry out, even days after baking.
• Super flavorful and tender. This is the best zucchini bread recipe! It’s absolutely perfect! It tastes wonderful and has the best texture.
• Versatile. Serve this for breakfast, tea time or dessert!
• Dairy free. The easy recipe uses a combination of oil and applesauce instead of butter.
• Freezer friendly. You can make this quick bread as much as 3 months in advance. Enjoy it long after the garden zucchini is gone!
• Make muffins. To make this bread into muffins, you’ll want to check out my favorite zucchini muffins recipe!

If you’re in the mood for more zucchini recipes, you’ve gotta try my chocolate zucchini bread, lemon zucchini bread and stuffed zucchini boats!

Ingredients and substitutions

This zucchini bread recipe is made with simple baking ingredients to give it the perfect soft, tender crumb. Here are all of the ingredients you’ll need:

• Flour. For best results, use all-purpose flour, white whole wheat flour, whole wheat pastry flour or a combination of the three. Try a 1-to-1 gluten-free flour for a gluten-free option. We recommend King Arthur Measure for Measure Gluten-Free Flour.
• Baking powder & baking soda. To ensure it has the perfect rise and texture.
• Salt. This will help pull the flavors together.
• Flavor makers. Cinnamon, nutmeg and 2 teaspoons vanilla extract are all optional, but the combination of these ingredients provide a wonderful warm, cozy flavor.
• Oil. Makes the loaf super moist. We used vegetable oil, but feel free to sub olive oil, canola oil, melted butter or melted and cooled coconut oil.
• Unsweetened applesauce. To cut down on the amount of oil needed to make the bread moist, we’re using 1/4 cup applesauce. You can just use additional oil, if you’d like.
• Sugar. The combination of brown and white sugar is great because brown sugar helps to make the zucchini bread soft, moist and flavorful. You can just use all white, granulated sugar, if that’s what you have available.
• Egg. You’ll need one egg to help with binding and ensure proper baking.
• Grated zucchini. The star of the show! This recipe calls for 1 1/2 cups shredded zucchini (1-2 medium zucchinis). Good news, there’s no need to peel tender-skinned zucchini. Simply wash it, big or small, doesn’t matter, and shred it with a box grater.
• Add-ins. Feel free to add up to 1 cup of any favorite mix-in ingredients – nuts, chocolate chips, or fruit (dried or fresh).

How to make this recipe

Nothing complicated about this easy zucchini bread recipe! Grate the zucchini, grab a couple of mixing bowls and your loaf pan! Here’s a quick overview of the process, with more detail in the recipe card below.

1. Whisk the dry ingredients. Start the batter, by whisking together flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
2. Mix the wet ingredients and sugar. In a separate bowl, mix the oil, applesauce, sugars, egg, vanilla and zucchini.

3. Combine dry and wet ingredients. Add dry ingredients in with wet ingredients and gently stir until mostly combined. Do NOT over mix!
4. Fill loaf pan and bake. Pour batter into the prepared 8×4-inch (or 9×5-inch) loaf pan and bake bread for 50 to 60 minutes at 350ºF and until golden brown and toothpick inserted comes out clean or with just a few moist crumbs. (Loosely cover with aluminum foil about halfway through baking to prevent too much browning on top.)
5. Cool bread and serve. Allow bread to cool in the loaf pan, on a wire rack, for about 20 minutes. Remove bread from pan, and cool completely (or almost completely) before slicing and enjoying. Enjoy with a smear of butter, jam or a drizzle of honey!

Expert tips

This recipe is SO easy to make, but here are a few tips to make sure it bakes up perfect every time!

• Shredded zucchini. You don’t need to squeeze the zucchini dry before adding it to the batter. The moisture in the zucchini will keep the bread nice and moist.
• Measure the flour correctly. Too much flour can cause your cake to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup).
• Do NOT over-mix batter. Stir the wet and dry ingredients together by gently stirring them together and mix just until moistened. Over-mixing the batter can produce tough quick bread.
• Do not over-bake the bread. Ovens can vary, so be sure to check the bread a few minutes before the loaf should be done. It is done baking when you insert a toothpick into the center and it comes out clean or with just a few moist crumbs.

Frequently asked questions

Add-ins & variations

I adore this simple recipe as-is, but there are so many different ways to add new flavors and textures to this delicious treat! Here are a few of my favorite ideas:

• Nuts. Add 1/2 to 1 cup of chopped walnuts or pecans for zucchini nut bread.
• Fruit. You can add 1/2 to 1 cup of dried cranberries, raisins, or golden raisins to the dry ingredients.
• Chocolate. Add 1/2 to 1 cup regular or miniature chocolate chips to the dry ingredients. Tossing them with dry ingredients before mixing in the wet ingredients helps to ensure they don’t sink to the bottom.
• Streusel topping. Try a delicious streusel topping for your zucchini loaf by mixing together 1/2 cup all purpose flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 cup melted butter. Sprinkle the streusel over the top of the bread, then bake as directed.

Storage recommendations

This is so delicious when it’s still warm, straight out of the oven, but it also works to make it ahead of time because it stores really well!

Be sure to allow the bread to cool completely before storing. I recommend you move it from the loaf pan to a wire cooling rack for the quickest cooling time.

• Room temperature storage. This bread will keep for 3-4 days on the counter at room temperature, if it lasts that long!
• Refrigerator storage. When stored in the fridge, in an airtight container or large resealable bag, it will keep well for up to 1 week.
• Freezer storage. Freezing your zucchini bread will keep it fresh for up to 3 months. We recommend wrapping it, first, in plastic wrap, then place it in a resealable bag that has been labeled with the date.
• Reheating. Frozen bread will need to thaw overnight in the refrigerator and then let it come to room temperature before serving. Or microwave for 20-30 seconds. You can even double this recipe and make two loaves – one to enjoy right away and one to freeze for later. When mornings get busy, you’ll have an easy breakfast ready to go.

I hope you enjoy this treat! It is certainly one of my favorites. I’ve made it numerous times this summer and my family is obsessed!

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.