Every summer, when zucchini begins to appear in backyard gardens, zucchini bread quickly becomes a favorite to share. It’s one of those classic seasonal recipes that tastes like home and makes excellent use of an abundance of zucchini.
Search for a zucchini bread recipe and you’ll find countless variations: traditional versions made with oil or lard, loaves studded with raisins and nuts, and lighter takes that swap in applesauce or yogurt. This recipe is my go-to because it consistently produces moist, flavorful loaves without any vegetable oil. It’s simple to prepare and ideal when you find yourself with more zucchini than you know what to do with.
Even people who don’t enjoy zucchini as a cooked vegetable often love this bread. If you peel the zucchini before grating, the vegetable is virtually undetectable—the warm spices take center stage, and the result is a sweet, tender loaf that appeals to both novice and experienced bakers.
Why This Zucchini Bread Works So Well
The key difference in this recipe is that it uses natural applesauce instead of oil. The applesauce provides moisture and structure so the bread stays soft without becoming greasy. Paired with a mix of granulated and brown sugars, it yields a loaf that holds together and slices cleanly rather than crumbling apart.
Cinnamon and ginger complement the mild zucchini flavor and give the bread an inviting aroma and a subtle spice that keeps you reaching for another slice.
Zucchini Bread Recipe
*Specific measurements and full instructions are shown below. Read the tips and notes for the best results.
Ingredients
This recipe makes 2 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 natural applesauce
- 1 cup packed brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2–3 cups grated zucchini
Use 2 to 3 cups of grated zucchini depending on how much you have. One large zucchini may yield about 2 cups; if you have plenty, use 3 cups for a slightly more tender loaf. If you prefer to hide the zucchini completely, peel it before grating to avoid any green flecks.
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 the dry mixture aside.
3. In a separate large bowl, combine the granulated sugar and applesauce. Using a hand mixer or stand mixer with the paddle attachment, beat on medium until creamy. Add the brown sugar, eggs, and vanilla; mix until just combined.
4. Gradually add the dry ingredients to the wet mixture and stir until combined. The batter will be thick at this stage.
5. Grate the zucchini (and peel first if you want no visible green) and fold it into the batter. As the zucchini incorporates, the batter will thin slightly due to the vegetable’s water content.
6. Divide the batter between the two prepared loaf pans and smooth the tops.
Baking Time
Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to rest in the pans for 5 minutes, then run a knife around the edges and invert them onto a cooling rack. Let the loaves cool completely before slicing.
Frequently Asked Questions
1. Can you make zucchini bread in an Instant Pot?
Some people adapt quick breads for pressure cookers, but results can vary. For consistent texture and a traditional crust, baking in the oven is recommended.
2. Can I halve the recipe to make only one loaf?
Yes. Halve the ingredients to make a single loaf. The bake time will be similar, though you may want to check for doneness a little earlier.
3. How do I store zucchini bread?
If you plan to eat the bread within a few days, wrap it tightly in plastic wrap and keep it at room temperature. For longer storage, refrigerate the wrapped loaf. To freeze, wrap tightly in plastic and then in a layer of foil; frozen loaves keep well for up to three months.
4. How do I make zucchini bread muffins?
Prepare the batter as directed and spoon it into a lined muffin tin, filling each cup about three-quarters full. Bake at 350°F (177°C) for 20–30 minutes or until a toothpick inserted in the center comes out clean.
Enjoy! Mary
Zucchini Bread
Moist and delicious zucchini bread made with shredded zucchini, cinnamon, and ginger.
20 minutes
45 minutes
1 hour 5 minutes
Ingredients
- 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
Instructions
- Preheat oven to 350°F (177°C).
- In a large bowl combine flour, salt, baking soda, baking powder, cinnamon, and ginger. Whisk and set aside.
- In a mixing bowl, combine granulated sugar and applesauce and beat until creamy. Add brown sugar, eggs, and vanilla; mix until combined.
- Slowly fold the dry ingredients into the wet mixture. The batter will be thick.
- Grate the zucchini and fold it into the batter. The batter will thin as the zucchini integrates.
- Divide the batter between two greased and floured loaf pans.
- Bake 45–60 minutes or until a toothpick comes out clean. Let rest in the pans 5 minutes, then transfer to a cooling rack.
Nutrition Information:
Yield:
2 loaves
Amount Per Serving (estimate):
Calories: 172
Total Fat: 1g
Cholesterol: 28mg
Sodium: 209mg
Carbohydrates: 38g
Protein: 4g
Nutritional information is an estimate and will vary by ingredients and serving size.