Every summer, when zucchinis start filling backyard gardens, zucchini bread quickly becomes a favorite to bake and share. This simple, reliable recipe yields moist, flavorful loaves without any vegetable oil—applesauce provides the moisture—making it an easy go-to when you have more zucchini than you know what to do with.
Even people who don’t usually enjoy cooked zucchini tend to love this bread. When peeled before grating, the zucchini becomes nearly invisible in the batter, and warm spices—cinnamon and ginger—give the bread a comforting, bakery-style flavor.
Why This Zucchini Bread Works So Well
This version stands out because it omits oil and uses all-natural applesauce for moisture. Combined with a mix of granulated and packed brown sugar, the texture is soft and cohesive rather than crumbly. The spices add depth and make the bread irresistibly tasty.
ZUCCHINI BREAD RECIPE
*Specific measurements and step-by-step instructions are provided below. Read the tips for small adjustments and serving suggestions.
INGREDIENTS
This recipe makes two standard loaves.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup all-natural applesauce
- 1 cup packed brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2–3 cups grated zucchini
Use between 2 and 3 cups of grated zucchini depending on what you have. One large zucchini may provide about 2 cups; if you have more, use up to 3 cups for extra moisture and texture. Peel the zucchini before grating if you prefer no green specks in the finished bread.
INSTRUCTIONS
1. Preheat the oven to 350°F (177°C). Grease and flour two loaf pans.
2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and ginger. Set aside.
3. In a separate large bowl, combine the granulated sugar and applesauce. Beat until creamy. Add the brown sugar, eggs, and vanilla, mixing until just combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until incorporated. The batter will be thick at this stage.
5. Fold the grated zucchini into the batter. As the zucchini mixes in, the batter will thin slightly from the vegetable’s moisture.
6. Divide the batter evenly between the two prepared loaf pans and smooth the tops.
Baking Time
Bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves rest in their pans for 5 minutes, then run a knife around the edges and turn them out onto a cooling rack to cool completely.
Tips and Frequently Asked Questions
Can you make this in an Instant Pot?
Some people use pressure cookers for quick breads, but results can be inconsistent. For reliable texture and color, baking in a conventional oven at 350°F (177°C) is recommended.
Can I halve the recipe for one loaf?
Yes. Halve all ingredients to make one loaf. The baking time will be similar but start checking a bit earlier—around 40 minutes—since smaller volume can bake faster.
How should I store zucchini bread?
For short-term storage, wrap the cooled loaf tightly in plastic wrap and keep it at room temperature for a few days. Refrigerate to extend freshness. To freeze, wrap the loaf in plastic, then cover with foil; frozen bread stays good for up to three months.
Can I make muffins instead of loaves?
Yes. Line a muffin pan and fill each cup about three-quarters full. Bake at 350°F (177°C) for 20–30 minutes, or until a toothpick comes out clean.
Enjoy! Mary
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