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zucchini bread recipe on a serving plate
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Zucchini Bread Recipe

Easy zucchini bread recipe with a soft, moist crumb — no mixer needed. Freezer-friendly and fully tested for high altitude baking.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: Zucchini Bread Recipe
Servings: 12 servings
Calories: 175kcal
Author: Don Herman

Ingredients

  • 3 lg eggs
  • 1 cup applesauce unsweetened
  • 1 1/2 cups sugar
  • 2 cups zucchini grated
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking soda
  • 1/4 tsp baking powder
  • 3 tsp cinnamon
  • 1 tsp salt
  • 1 cup chopped walnuts Optional: nuts, chocolate chips, craisins, raisins, or dried cherries (I’ve done half craisins and half chocolate chips plenty of times and highly recommend it!)

Instructions

Prepare to Bake

  • Start by preheating the oven to 375°F. Grease two loaf pans so the bread slides out easily. I like to grate my zucchini before mixing anything else; it saves me from scrambling once the batter is mixed.

Mix the Wet Ingredients

  • Beat the eggs lightly in a big bowl. Stir in the applesauce, sugar, grated zucchini, and vanilla. It might look a little wet, but that’s perfect for a soft loaf.

Add the Dry Ingredients

  • Add flour, baking soda, baking powder, cinnamon, and salt right into the wet mix. Stir everything together gently until just combined. The zucchini will disappear into the batter, so don’t worry about squeezing it; extra moisture keeps the bread tender.

Stir in Optional Extras

  • This is where the fun begins. Stir in your chocolate chips or nuts (or both) if you want a little surprise in every bite. I’ve even tossed in crushed pineapple and loved the result. You can also try a dash of nutmeg or a sprinkle of lemon zest for a different twist.

Bake

  • Divide the batter between your two loaf pans. Bake for about 1 hour, checking with a knife or toothpick. When it comes out clean from the center, you’re done. Expect the loaves to puff up a bit, which gives them that classic homemade look.

Cool and Serve

  • Let the loaves cool for about 10 minutes in the pans, then turn them out onto a rack. Wait for them to fully cool before slicing if you want clean pieces. But to be honest, I usually sneak an edge while it’s still warm—it’s just too tempting not to!