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Classic Zucchini Bread

Classic Zucchini Bread is just what the names implies - a no-nonsense summertime quick bread. This recipe has the perfect, moist, cinnamon flavor, and is basically the best ever zucchini bread.
Prep Time15 mins
Cook Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: classic zucchini bread
Servings: 8
Author: Barbara


  • 2 cups zucchini, grated
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1/2 cup applesauce
  • 1 Tablespoon cinnamon
  • 3 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • Preheat oven to 325 degrees F.
  • Prepare 2 loaf pans (9 x 5 inch) by spraying all sides generously with nonstick baking spray.
  • On medium speed, mix zucchini, eggs, sugar, oil, applesauce and cinnamon.
  • In a separate bowl, sift flour, baking powder, baking soda and salt. Slowly add dry ingredients slowly to the wet ingredients until just mixed between each addition.
  • Divide the batter evenly into prepared loaf pans.
  • Bake for 1 hour or until toothpick comes out clean.
  • Let cool for 5-10 minutes before removing from pans.


  • I love that this is a zucchini bread recipe that makes 2 loaves.  One for now, and one for later.  Double layer it up tightly in foil, and toss it in the deep freezer for later.  
  • There's no need to squeeze out the excess water in the zucchini - just grate and go.
  • To grate zucchini, use a hand grater or a food processor with a grating attachment.
  • Be sure to grease the pans generously or spray all sides with nonstick cooking spray so that they will remove easily.