This is a family-favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins, or try this similar zucchini muffins recipe.
I originally published this recipe in 2019 and have since added new photos, a video tutorial, and more helpful success tips. I’ve also made a few improvements to the recipe, which are reflected in the printable recipe below.
Comes From An Award-Winning Zucchini Bread Recipe
This zucchini bread recipe is very slightly adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?
Now slightly scaled up to yield a taller 9×5-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!
Here’s Why You’ll Love It:
- Batter comes together in less than 5 minutes
- Extra moist and flavorful
- Sneaks in veggies
- Can easily be doubled
- Welcomes add-ins like chocolate chips, nuts, or blueberries
- Makes great muffins (or try these zucchini muffins which are heartier and slightly less sweet)
- Freezes beautifully
A beginner baker can easily make this quick bread, and it’s a wonderful recipe if you have eager young bakers ready to help!
One reader, Emma, commented: “Zucchini bread is my absolute favorite, so I’m quite picky about how one tastes, the amount of spices, etc. This recipe yields a very moist and super flavorful zucchini bread! 5 stars from me. Everyone else thought so too! Definitely a keeper. ★★★★★“
Another reader, Linda, commented: “This was delicious and oh-so moist. I made it exactly per your recipe, adding walnuts as an extra ingredient. This zucchini bread recipe is a keeper! ★★★★★“
Why Bake With Zucchini?
Zucchini is one of my favorite ingredients for baking and I have a lot of published zucchini recipes on my website. My recipes for chocolate zucchini bread and zucchini muffins are both incredibly popular with readers. We use an entire zucchini in my healthier Greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!).
It sounds odd to bake with a vegetable, but here’s why you should use it in your baking:
- There are only so many zucchini side dishes to make (looking at you, zucchini sweet potato fritters). Zucchini is abundant in the summer months, and it’s fun to incorporate this vegetable when baking, too.
- Zucchini adds flavorless moisture. We’re talking pure moisture with zero savory vegetable flavor. I don’t think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? It’s delicious, right? Well zucchini is even better! Hello, zucchini cake. It’s truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!
Grab These Ingredients
One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it’s as easy as pumpkin bread and uses a few of the same ingredients.
Success Tip: Shredding Zucchini
Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when making zucchini fritters, too.
- How much zucchini do I need? Zucchini can vary in size, but 1-2 medium zucchini are plenty for this recipe. You need 1 and 1/2 cups shredded, which is 180g.
- Do I need to peel the zucchini first? You can if you’d like, but I never do. There’s no taste or texture variance either way, but you’ll definitely have more flecks of green throughout the loaf if you keep the peel on. Pretty!
You do not need to blot the zucchini dry before using in the batter. (You want that moisture here! Unlike when we make zucchini biscuits, where ridding of that moisture is key.)
Expect a thick batter:
What Does This Zucchini Bread Taste Like?
Zucchini is like a chameleon and takes on the flavor of whatever’s nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.
Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it’s not quite as dense as banana bread but not as light as white cake either. It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months. Combine them both in this apple zucchini bread!
If you love peanut butter and chocolate, be sure to try my peanut butter chocolate chip zucchini bread, too!
Let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!
And if you’ve been itching to make some homemade honey butter, this zucchini bread is the perfect canvas to enjoy it on!
Can I Reduce the Sugar or Oil in Zucchini Bread?
You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!
Print
Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This zucchini bread recipe yields 1 9×5-inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer’s favorite vegetable!
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 (or chopped nuts, raisins, etc)
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
- Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.
- Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Box Grater | Cooling Rack
- Update in 2022: Based on reader feedback and a few disappointing loaves in my own kitchen recently, I revised 2 ingredients in May 2022 (egg & zucchini) so the batter yields more for a taller loaf and there’s more moisture. I also added 1/4 cup of applesauce for added moisture, as you can see in the recipe. Rave reviews from taste testers. The original recipe used 1 egg and 1 cup of zucchini with no applesauce.
- Can I reduce the sugar or oil? You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf and the results may be disappointing. For the oil, feel free to swap *some* for more applesauce. Or for a healthier option without any refined sugar, you may enjoy this Greek yogurt zucchini bread instead.
- Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Yields 1 dozen.
Reader Comments and Reviews
I made a double batch of this recipe and adjusted it to be flavored lemon poppyseed. The loaves turned out beautifully and I was told they tasted perfect.
My daughter is allergic to eggs unfortunately. What would you recommend as a good egg substitute for this recipe?
Hi Alyssa, we haven’t tested this recipe with any egg substitutes, so we’re unsure of the best swap. Let us know if you give anything a try, and here are our naturally egg-free recipes if you’re interested!
Hi Lexi, Awhile ago I read a review for Morning Glory Muffins where a person subbed 1/4 C pumpkin puree to replace each egg listed. That was to make the muffins vegan. I have not tried it. But that person said it turned out great. One note, That recipe is extremely versatile. So that may have been a factor ??? If try it…please post about how it came out. I am sure others would like ideas on how to substitute for eggs
This turned out wonderful. I used sour cream instead of the applesauce. Moist and very tasty. Thank you!
Awesome recipe! I tried it 2 different ways. My favorite was the coconut oil and applesauce instead of vegetable oil and sour cream(but on this one I ran out of brown sugar so I substituted with more white sugar). So maybe not a fair trial. Great recipes, I have tried many of your baking items and they have all turned out fabulous! Thank you for sharing.
Wondering how you might adjust this recipe to make mini-loaves instead of a full one?
Hi Lynn! Bake time will depend on the size of your mini loaves (they vary), so keep an eye on them in the oven and use a toothpick to test for doneness! Same oven temperature.
so good I love it
This zucchini bread is the best I’ve ever made, so moist, flavorful and oh so delicious thanku
Planning to make this in the next day or two, and I have a question…Since this seems to be an updated version of the one you called “Award-Winning Zucchini Bread with Brown Sugar Streusel”, is there any reason why I can’t put the streusel from that recipe onto this one, after the same recommended 20 Mins of baking? Hoping to hear back quickly!!!
Thanks!!
Hi Joan, you can absolutely top this bread with the streusel after 20 minutes of baking.
Hello Sally – I’d like to double this recipe. Any sage (pun intended) advice?
Hi Nancy, for best results (and to avoid over or under-mixing when working with more batter), I recommend making 2 separate batches of batter and using 2 9×5 inch pans.
This is a dangerous recipe… it took all my willpower to stop breaking chunks off the loaf as it cooled. I used 3/4 of the sugar called for, and next time I would try 1/2 as I still found it pretty sweet (and prefer less sweetness in general, especially in zucchini bread). Delicious loaf, moist inside with a lovely crust on the outside. Definitely saving this recipe.
We did the same–cut the sugar in half and it was excellent.
Wondering about not draining or blotting zucchini
Whenever I made a zucchini loaf , it called for draining and loads of liquid drained out,
Will this extra liquid alterbyourbrecipe
Hi Audrey, no need to blot or squeeze the zucchini for this recipe, unless your zucchini seems to have a LOT of extra moisture. We want the moisture in this bread!
Love this recipe! I used vegetable oil and it was delicious.
I love this recipe! I’ve made it twice now and just made a double batch.
How would you adjust this recipe for 7,240′ altitude? The recipe looks wonderful. I just need to adjust it for high altitude baking.
Hi Denise, We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Try a couple of extra tablespoons of flour . I would maybe also try a slightly lower temperature for a little bit longer.
Excellent recipe!! Love all of Sally’s recipes I have made so far! Thank you!
Me too! Every recipe I’ve made over the years from Sally’s Baking comes out amazing!
Fabulous! I added pecans. Thank you, Sally!
I have made this version 4x this summer and it’s come out perfect every single time. Absolutely love this recipe and gets devoured by everyone! Thanks Sally for another wonderful recipe!
Do I need to squeeze out all the liquids from the zucchini ?
No need to blot or squeeze the zucchini for this recipe!
Thank you for sharing this recipe. I followed your directions exactly and made fabulous zucchini bread. Even my pickiest eater loved it!
I loved this recipe and will be making these again! My family made them disappear.
Quick question: if I want to add blueberries, should they be frozen, thawed or fresh?
Hi Jazz! Fresh blueberries would be best here. If using frozen, do not thaw.
Can I use white whole wheat flour?
Hello! White whole wheat flour is a fine substitution, but the bread may taste a little dense. We recommend trying half white whole wheat flour and half all purpose for your first loaf and go from there.
Made 4 loaves this weekend, gave one to my sister, kept one and brought two into work. Sis, said it was the best she ever had, I practically devoured mine myself, although my ol’ man who does not like zucchini bread had 3 pieces, and work folks raved about it. Will definitely hang onto this. I can use this base for almost any kind of bread, apple and banana will be delish! Thank you!!!
I am making this in my Bundt pan. Timing an hour. Will let ya know!
Omgoodness!yes
Delicious!!
My favorite zucchini bread. I make it as published.
Made this with Yellow zucchini and 1/2 cup of crushed pineapple instead of the applesauce, 3/4 cup of toasted pecans. OMG wonderful!!
Can this recipe be made with yellow squash ? Will the outcome be the same ?
Hi Sherry, yellow squash is a bit seedier than zucchini, and the texture inside is slightly different, too, so we wouldn’t recommend substituting it.
My kids preferred your old recipe. Can we still get that somewhere?
Absolutely! It’s in the recipe note. The only changes are to the eggs and zucchini. Use 1 egg, 1 cup shredded zucchini and leave out the applesauce. Everything else is the same.
My family and friends loved this recipe! So much so that it disappeared in a couple hours so I’m baking another loaf today.
I substituted coconut oil for the applesauce and it did not affect the flavor one bit. Absolutely no one noticed a coconut flavor. I also upped the zucchini to 2 cups instead of 1.5 and it was an incredibly moist loaf. Texture was perfect—perfectly moist and delicious!
Do you peel the zucchini ?
No need!
I love, love, LOVE this recipe. I’ve only made these as muffins so far but I make a batch at least every 2 weeks. They’re perfect for breakfast and freeze beautifully when I individually wrap them. I love that they require no butter and all the ingredients are kitchen staples. EVERYBODY that I’ve made these for always request a batch for themselves. THE ONLY CHANGE in the recipe I make, is that instead of 1 cup of chocolate chips, I use 1/2 cup of chocolate chips and 1/2 cup of golden raisins. I also vary between using apple sauce, plain yogurt and sour cream, depending what I have in my fridge and what’s close to expiration (haha) and have noticed no difference in taste. Though I do lean more towards the apple sauce just because I feel it gives them a healthier vibe.
Thanks Sally for this AMAZING RECIPE!