Moist, tender, and perfectly spiced, this Classic Zucchini Bread is packed with freshly grated zucchini, warm cinnamon, and vanilla. It’s a delicious way to use up summer zucchini and makes a wonderful breakfast, snack, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (lightly squeezed dry)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the eggs, vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini and, if using, the nuts and chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Servings
10 slices
Nutrition (Per Slice)
- Calories: 255
- Carbohydrates: 32g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 37mg
- Sodium: 180mg
- Fiber: 2g
- Sugar: 18g
Nutrition values are approximate and may vary depending on the ingredients used.
Tips
- There’s no need to peel the zucchini—the skin becomes tender as it bakes.
- Lightly squeeze excess moisture from the grated zucchini, but don’t dry it completely to keep the bread moist.
- Add raisins, dried cranberries, or shredded coconut for extra flavor.
- Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.