If your garden is overflowing with zucchini, this simple zucchini bread is an excellent way to use a bounty of summer squash. It’s an easy, forgiving recipe that produces moist, tender loaves with a warm cinnamon‑nutmeg flavor. I usually make several loaves at once—one to keep, one to give away, and one to freeze for later. The bread freezes well when wrapped tightly and stored properly, and it also makes a thoughtful gift for friends and family.
How to Make The Best Zucchini Bread!
Start by shredding the zucchini. I prefer smaller zucchini because they have fewer, less noticeable seeds and a milder texture. This recipe calls for 3 cups of shredded zucchini, and it should be used undrained—the moisture in the zucchini contributes to the bread’s tender crumb and keeps it from drying out.
In a large bowl, whisk together the dry ingredients until they’re evenly combined. Sifting isn’t required—whisking removes lumps and distributes the leavening and spices for even flavor.
Combine the wet ingredients in a separate bowl: eggs, oil, applesauce, and vanilla. Add the wet mix to the dry ingredients and stir until just combined. The batter will be thick at this point—this is normal.
Fold in the 3 cups of undrained shredded zucchini. After adding the zucchini, the batter will thin to a consistency similar to pancake batter. This extra moisture creates a soft, moist loaf once baked.
Divide the batter evenly between three greased small loaf pans. Leave room for the loaves to rise—do not overfill. Bake at 350°F for about 55 minutes, or until a toothpick inserted into the center comes out clean. Cool the loaves on a wire rack for at least one hour before wrapping.
Lastly:
Once cooled, wrap each loaf tightly in plastic wrap and refrigerate overnight for best flavor and texture. If you prefer to freeze a loaf, wrap it tightly in plastic wrap and place it in a freezer bag for up to three months. Serve slices for breakfast with coffee, as an afternoon snack, or with a cold glass of milk for dessert. If you like add‑ins such as chocolate chips, chopped nuts, or raisins, stir about 1 cup into the batter when you add the zucchini.
If you try this recipe, please leave a comment and rating. I love hearing how it turns out and what variations you used!
The Best Zucchini Bread
A moist, flavorful zucchini bread made with undrained shredded zucchini, warm spices, and a tender crumb. Makes three small loaves.
Prep Time: 20 mins Cook Time: 1 hr Servings: 24 (three small loaves)
Course: Breakfast, Dessert, Side Dish Cuisine: American
Ingredients
- 3 cups shredded zucchini (undrained)
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp ground nutmeg
- 1 tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease three small loaf pans.
- Shred 3 cups of zucchini and do not drain it.
- In a large bowl, whisk together the flour, sugars, nutmeg, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs with the oil, applesauce, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
- Fold in the shredded zucchini. The batter should thin to a consistency similar to pancake batter.
- Divide the batter evenly among the three prepared loaf pans. Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool on a wire rack for at least one hour before wrapping.
Notes
For best flavor and texture, wrap loaves tightly in plastic wrap and refrigerate overnight before slicing. To freeze, wrap tightly in plastic and place in a freezer bag for up to three months. Optional additions: fold in 1 cup of chocolate chips, chopped walnuts, or pecans with the zucchini if desired.
Keyword: The Best Zucchini Bread, Zucchini Bread