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My Favorite Zucchini Bread Recipe. Tried, True, and Always Soft!
This zucchini bread recipe is another from my friend Paula Cockwell and her “Paula’s Favorite Recipes” cookbook. You may have checked out her other recipe, “Easy Black Raspberry Muffins.” This one is just as good.
The smell of freshly baked zucchini bread instantly brings back memories of my mom baking it in the fall, as dad harvested his mountain of zucchini and summer squash from his garden. This zucchini bread recipe is super-simple, but bakes up a rich, sweet, moist loaf with a soft crumb.
What’s really great about this particular recipe, though, is how easy it is to switch things up for different tastes. Paula calls this her “Famous Zucchini Bread” because she shared it more than any other recipe, “especially when someone tries a slice packed with chocolate chips or dried cherries.” It’s also fully tested for high altitude baking, so I’ve never had to make any adjustments. Everything just works, whether I bake it at home in Colorado or at a friend’s place up in the mountains.
This is the easy zucchini bread recipe for beginners I always recommend when someone wants to make a treat that’s homey and inviting. The steps are simple, the ingredients are straightforward, and it comes out beautifully every time, even if you’re new to baking.
This Zucchini Bread Recipe is perfect for baking with your children. For lots of great tips on introducing kids to the fun world of baking, check out these “10 Tips for Baking With Kids.”
Why I Keep Coming Back to This Zucchini Bread Recipe
- No special appliances needed. All you need is a bowl and a spoon, no mixers required.
- Moist and sweet. Applesauce gives the bread a good texture and helps keep it soft for days.
- Perfect for variations. One day it’s walnuts, the next it’s chocolate chips, this bread welcomes all sorts of add-ins.
- Great for sharing or gifting. I often bake two loaves and wrap one up for a neighbor or friend.
Zucchini Bread Recipe
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!
Baking Tips for Perfect Zucchini Bread
- Use freshly-grated zucchini for the best texture; no need to peel it first.
- If your zucchini seems extra moist, you can blot it with a paper towel. Most of the time, it’s not necessary because the bread is meant to be moist and tender.
- Don’t overmix the batter; stir gently until things are just together, and the bread stays soft and fluffy.
- This recipe has been thoroughly tested at high altitude, and I’ve never had to adjust the amount of flour, sugar, or leaveners. It turns out light and well risen every time.
- You can freeze one of the loaves easily. Once it’s cooled, wrap tightly and freeze for up to 3 months. To serve, let it thaw at room temperature—still tasty and moist after defrosting!
Easy Zucchini Bread Recipe for Beginners: Frequently Asked Questions
Q: Can I make this zucchini bread without nuts?
A: Yes! Just skip the nuts if you like. Chocolate chips, dried fruit, or even nothing extra at all works perfectly.
Q: What other things can I add?
A: I’ve tried a mix of half craisins and half chocolate chips, which is delicious. Raisins or dried cherries are also nice. Try a handful of sweetened coconut or even a drizzle of honey in the batter for something new.
Q: Can I swap the applesauce for oil?
A: The original recipe uses applesauce instead of oil, which keeps it lighter. You can trade in the same amount of vegetable oil if you want a richer crumb, but I find applesauce gives it a fantastic texture without any oily taste.
Q: Do I need to peel the zucchini?
A: No peeling is needed. The skin blends right into the bread and you won’t notice it once baked.
Q: Does this recipe work at low altitude?
A: Absolutely. I’ve baked it at sea level and it turns out just as good—no changes necessary.
Q: How should I store zucchini bread, and how long does it stay fresh? A: Keep it wrapped tightly at room temperature for 2–3 days, or in the fridge for up to a week. It actually tastes even better the next day once the flavors settle in.
Q: Can I turn this into muffins instead of loaves? A: Absolutely — just fill lined muffin cups about 2/3 full and check for doneness around 20–22 minutes instead of the full hour.
Q: What size or type of zucchini works best? A: Medium zucchini is ideal — the seeds are smaller and it grates easily. Very large zucchini can be watery and seedy, so if that’s all you have, scoop out the seedy core before grating.
Share Your Loaf!
Every time I bake this zucchini bread, someone ends up asking for the recipe, especially if there’s chocolate tucked inside. Try this easy zucchini bread recipe for beginners and see how quickly it disappears at your table. If you come up with a new variation or flavor twist, let me know—I’d love to hear your ideas! Warm, soft, and packed with cozy spice, this bread is one of those bakes that always feels like home. Enjoy your baking adventure, and don’t be shy sharing your loaf with someone who needs a little homemade comfort.
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