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Moist Zucchini Bread Recipe You’ll Bake Again and Again

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This moist zucchini bread is a sweet, cinnamon-spiced loaf made with applesauce and fresh grated zucchini, delivering a cozy, healthier dessert that’s perfect for fall or any time of year.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup unsweetened applesauce
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp vanilla extract
  • 2 cups grated zucchini (don’t drain!)
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5″ loaf pan.
  2. In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
  3. In a separate bowl, beat together the eggs, vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla extract.
  4. Fold in the grated zucchini to the wet mixture (do not squeeze out the moisture).
  5. Combine the wet and dry ingredients just until mixed. Stir in walnuts or chocolate chips if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Don’t drain the zucchini – the moisture is key to a soft, moist texture.
  • Optional add-ins like walnuts or chocolate chips enhance flavor and texture.
  • Store leftovers wrapped at room temperature for 2–3 days, or freeze slices for later.
  • Perfect for breakfast, dessert, or a quick snack.

Nutrition

Find it online: https://www.tastydelishrecipes.com/moist-zucchini-bread-recipe-with-applesauce/