The Best Classic Zucchini Bread - The Wholesome Dish (2024)

4.98 from 544 votes

• 1 1/2 cups grated zucchini - lightly packed -do not drain liquid
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil -or your preferred cooking oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

• Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.

• In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.

• Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.

• Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.

• Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.

• Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

Course Bread/Muffin, Breakfast, brunch, Snack

Keyword best zucchini bread, easy zucchini bread, zucchini bread recipe

Cuisine American

Author Amanda Finks

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