This best zucchini bread is really “the best”: it’s perfectly moist, cinnamon-scented with just the right sweetness. Prepare to be amazed!
Feeling confident about this recipe, over here: we think it’s one of the best zucchini bread recipes out there! What makes it the best? Well, to us it’s the perfect texture: moist, but not oily. And it’s got the perfect flavor: cinnamon-scented, with just the right sweetness. To us, it’s everything that a zucchini bread should be! We also have a vegan variation and a Greek yogurt variation — we’ll share more about those below. Keep reading for all our secrets!
Related: 15 Summer Side Dishes You Need
How to make the best zucchini bread
What makes this the best zucchini bread recipe? One of the things we love about this recipe is that both applesauce and zucchini stand in for some of the oil. This makes the texture perfectly moist, but not too oily. With 1/4 cup of oil for the whole loaf, that’s less than 1 teaspoon per slice! Another one of our secrets is using turbinado sugar, which gives it an almost caramel-y flavor (more on that below). And it’s seriously scented with cinnamon: the 1 tablespoon is not a typo: it makes for just the right amount of spiced goodness.
Here’s how to make the best zucchini bread (see below for the full recipe):
- Whisk together oil, applesauce, sugar, eggs* and vanilla.
- Whisk together flour, baking soda, baking powder, and cinnamon.
- Mix the dry ingredients into the wet ingredients and add the shredded zucchini.
- Bake in a 9-inch loaf pan for about 1 hour at 350 degrees Farenheit.
This one is a big hit in our household — especially with our son Larson! Slather it with peanut butter or almond butter for filling snack.
How to store zucchini bread
What’s the best way to store zucchini bread? Here are a few different ways:
- Room temperature (2 to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with a towel. The benefit of this method is that it keeps the crunchy texture on top and is easy to eat.
- Refrigerated (1 week): Refrigerating your zucchini bread helps it to stay fresher longer. You can eat it cold, or let it come to room temperature before serving.
- Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months, or maybe more. We like doing this with half of the loaf, and keeping the other half out at room temperature.
Zucchini bread variations
Alex and I have created several variations on zucchini bread for different tastes and dietary preferences, including:
- Easy Zucchini Bread: This version is a smaller loaf, making it a bit of a healthy spin! It’s got Greek yogurt and is made in an 8-inch loaf pan.
- Vegan Zucchini Bread: This one is similar to this recipe, but uses flax eggs instead of eggs to make it fully plant-based and vegan.
- Healthy Zucchini Muffins: If you’re looking for a gluten-free option, these healthy zucchini muffins are made of 100% rolled oats with no flour.
What’s a quick bread?
A quick bread is any bread that uses baking soda and baking powder for leavening, instead of yeast. Yeast breads require a bit more technique, including proofing and shaping the dough. Some examples of yeast breads are our Best Sourdough Bread and Dutch Oven Artisan Bread. Quick breads, on the other hand, can be baked right away (hence the “quick”) and require no special techniques. Quick breads include banana bread and zucchini bread, muffins, scones, and biscuits.
A note on turbinado sugar
You may have noticed that turbinado sugar is called for this in this recipe, instead of traditional recipes that use white sugar or brown sugar. What is it? Turbinado sugar is raw sugar; it has large crystals and a caramel-y flavor that’s a bit more complex than refined sugar. The distinct flavor is because it’s less processed than refined sugar (it’s boiled only one time to remove the molasses).
While unfortunately that doesn’t make it any healthier than refined white sugar, it gives it a unique flavor. We’ve also added the large crystals to the top of the bread to give it a satisfying crunch! If you can’t find turbinado sugar, you can substitute light brown sugar instead: but we recommend trying it out if you haven’t yet!
Looking for zucchini recipes?
Got more zucchini to use up? Outside of this easy zucchini bread recipe, here are some of our favorite recipes using that popular green veggie:
- Apple Zucchini Muffins
- Grilled Vegetarian Stuffed Zucchini
- Zucchini Lasagna Boats
- Summer Pasta with Zucchini
- Zucchini Ribbon Salad
- Green Goddess Salad Bowls
- Favorite Gluten Free Chocolate Cake
- 30 Zucchini Recipes
- Italian Vegan Pasta Salad
This zucchini bread recipe is…
Vegetarian. For gluten free, head to our zucchini muffins recipe.Print
The best zucchini bread is really the best: it’s perfectly moist, cinnamon-scented with just the right sweetness. Prepare to be amazed!
- 1/4 cup neutral oil (grapeseed, sunflower, vegetable)
- 1/2 cup unsweetened applesauce
- 3/4 cup turbinado sugar
- 2 eggs (for vegan substitute 2 flax eggs — go to Vegan Zucchini Bread)
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 1/2 cups packed shredded zucchini
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch bread pan.
- In a large bowl, whisk together the oil, applesauce, sugar, eggs, and vanilla with a fork.
- In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Stir in the dry ingredients to combine into a sticky dough. Gently stir in zucchini. Be careful not to overmix: just stir until the dough comes together.
- Pour the dough into the prepared bread pan. Sprinkle the top with turbinado sugar. Bake 60 to 65 minutes until toothpick comes out clean. Cool completely before slicing. Store at room temperature for 2 days, in the refrigerator for about 1 week, or frozen for at least 3 months.
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: Zucchini Bread, Best Zucchini Bread
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.