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–+ servings
slices of zucchini bread with butter served on small white plates

Zucchini Bread

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This Zucchini Bread is easy to make and it bakes up so moist, tasty and flavorful! It's a great way to use up all that fresh garden or farmer's market zucchini that’s in season right now.
Course Breakfast, Dessert, Snack
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 176
Author Kim

Ingredients

  • 1 1/2 cups (188g) all-purpose flour (do not scoop with measuring cup, spoon in and level with the straight edge of a butter knife)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • optional: 1 cup (180g) semi-sweet chocolate chips or chopped nuts
  • 1/4 cup (59ml) vegetable oil (or other preferred oil)
  • 1/4 cup (62.5g) unsweetened applesauce (or additional oil)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups shredded zucchini (about 1-2 medium to large zucchinis)*

Instructions

  • Grease and flour an 8x4-inch (or 9x5-inch) loaf pan. Preheat oven to 350 degrees F (177 degrees C). In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined. Set aside.
    Whisking flour with nutmeg and cinnamon.
  • In a separate medium bowl, stir together the oil, applesauce, brown sugar, granulated sugar, egg, vanilla, and zucchini until combined.
    stirring shredded zucchini with wet ingredients
  • Add dry ingredients to the wet ingredients, and gently stir until just combined. Do NOT over-mix.
    mixing wet ingredients with dry Ingredients
  • Pour batter into prepared loaf pan. Bake for 50-60 minutes. (We recommend loosely covering the bread with foil about halfway through baking to prevent too much browning on top.) Check the bread after about 50 minutes and the bread is done when a toothpick inserted in the center comes out mostly clean.
    zucchini bread batter poured into a white loaf pan
  • Cool bread (in pan) on wire cooling rack for about 20 minutes. Remove bread from pan, and cool completely (or almost completely) before slicing and enjoying.
    Zucchini bread cooling on a wire cooling rack.

Notes

*Zucchini does not need to be drained or squeezed to release all of the water. The water adds to the moistness of the bread. However, if the zucchini is overly watery, lightly blot it with a clean kitchen towel or paper towel.
**Leftover bread will keep fresh, covered, at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1slice | Calories: 176kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 152mg | Potassium: 98mg | Fiber: 1g | Sugar: 18g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg