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Breakfast

The Best Zucchini Bread Recipe

This is the best zucchini bread recipe there is! Moist and flavorful, this zucchini bread with applesauce, cinnamon and walnuts is the only zucchini bread recipe you will ever need. Its grandma approved!

zucchini bread loaf next to potted plant
I have several different recipes for zucchini bread, and each is as different from each other as the next in everything from color, taste, and the ingredients. But my favorite of them would have to be the recipe that came from my grandmother’s wooden recipe box.
A fantastically easy preparation (and I’m all about one bowl and a wooden spoon!), this best zucchini bread recipe is the perfect accompaniment for any tea party, brunch, or middle of the day snack. The bread is super moist, has a rich deep color, and tastes like perfection.
There is a ton of cinnamon and vanilla in this recipe, which makes this bread taste more like a dessert than an actual bread.
loaf of zucchini bread
My grandmother typically made this around Thanksgiving and Christmas time, stored it in the fridge, and we would slather each thin cold slice with real rich creamy butter in between our glutinous dinner plates being cleared from the table but before the pie came out of its hiding place. For many years this is one of the only things my brother would eat at holiday meals – this and a giant helping of mashed potatoes. Both with butter. Luckily his palate has expanded some now, but you still need to make sure you hide this bread from his sight, or at least make sure you get your portion out before he lays his eyes on it.
zucchini bread on plate next to potted plant
This bread also freezes really well, so feel free to use up all those extra zucchini’s that are about to burst forth from your gardens and stock-pile this until the middle of winter, or when unexpected guests drop by, or you have no energy to bake something but desperately want something homemade and delicious. Or whenever you feel like!
*(Note: make sure to wrap in plenty of waxed paper followed by a layer of aluminum foil so it won’t get freezer burned!)

Easy Zucchini Bread Variations:

  • Add in 1 cup of chocolate chips
  • Replace the walnuts with pecans
  • Add in
  • Make zucchini bread muffins by placing the batter in muffin tips and cooking for 18-22 minutes

 

Quick Breads are great breakfasts, snacks, and desserts all in one! Try these other awesome quick bread recipes:

  • Almond Poppy Seed Bread – This Almond Poppy Seed Bread has the perfect soft, light and crumby texture and loads of great almond flavor! Its a simple bread the whole family will enjoy.
  • Snickerdoodle Banana Bread – This banana bread recipe is packed with snickerdoodle flavor! Its a real treat!
  • Aloha Tropical Quick Bread – This quick bread is a tropical vacation in bread form! Studded with fruit and toasted coconut!
  • Banana Brandy Bread – This Banana Brandy Bread is a fun “adult” version of banana bread – spiked with brandy, spiced, and moist with the addition of sour cream. Its a great boozy banana bread recipe to have in your repertoire!
  • Earl Grey Banana Bread – This banana bread recipe is moist and flavorful, with subtle floral notes.
The Best Zucchini Bread Recipe

The Best Zucchini Bread Recipe

Yield: 24 Slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This is the best zucchini bread recipe there is! Moist and flavorful, this zucchini bread with applesauce, cinnamon and walnuts is the only zucchini bread recipe you will ever need. Its grandma approved!

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 TBSP vanilla extract
  • 2 cups shredded zucchini, with a much excess moisture squeezed out as you can
  • 2 cups flour
  • 1 TBSP cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped walnuts

Instructions

  1. Preheat the oven to 350F.
  2. Grease two loaf pans and set aside.
  3. In a large mixing bowl, whisk together the eggs, sugar, veggie oil, applesauce, and vanilla until frothy.
  4. Stir in the shredded zucchini.
  5. Add in the flour, cinnamon, baking soda, salt, baking powder and walnuts.
  6. Mix until just combined.
  7. Pour into the two prepared loaf pans, evenly distributing the batter.
  8. Bake for 1 hour, or until a toothpick inserted into the middle of each comes out clean.
  9. Cool in the pans for 10 minutes, and then remove the loaves from the pans and cool completely on a wire rack.

Notes

These loaves freeze well!

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 191 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 23mg Sodium: 208mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g
Now if you will excuse me, I see there is only one slice left on my table, and I need to go grab it before someone else does!

1 Comment

  • Reply
    Rene - Epic Baker
    September 25, 2012 at 12:28 AM

    I made this for the September SRC assignment! It was so delicious and didn't last long at all in my office!

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