Moist Zucchini Bread Recipe
A deliciously moist and flavorful zucchini bread made with warm spices, brown sugar, and a touch of applesauce. Perfect for using up summer zucchini!
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Servings: 10 slices
Calories: 231kcal
Ingredients
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour (spooned & leveled)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients:
- ½ cup (120ml) vegetable or melted coconut oil
- ½ cup (100g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60g) unsweetened applesauce (or sour cream/Greek yogurt)
- 2 tsp pure vanilla extract
- 1 ½ cups (180g) shredded zucchini (no need to blot)
Optional Add-ins:
- 1 cup (180g) semi-sweet chocolate chips, chopped nuts, or raisins
Instructions
- Preheat & Prep: Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla. Stir in the zucchini.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing. If using add-ins, fold them in. The batter will be slightly thick.
- Bake: Pour batter into the prepared loaf pan. Bake for 55–70 minutes, loosely covering with foil halfway through to prevent excessive browning. The bread is done when a toothpick inserted in the center comes out mostly clean.
- Cool & Serve: Allow the bread to cool in the pan for 1 hour before transferring to a wire rack. For neater slices, cool completely before cutting.
Notes
- Adjusting Sugar & Oil: Slight reductions are possible but may affect texture. Swap some oil for extra applesauce if desired.
- Updated in 2022: Now includes more zucchini and an extra egg for a taller, moister loaf.
Nutrition
Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g
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