Zucchini Bread is a perfectly spiced, moist, tender quick bread, and a great way to use up garden zucchini! This recipe is easy to follow, uses simple ingredients, and results in a delicious loaf that’s perfect for breakfast, snacks, or even dessert. It’s one of those delightful quick breads that you’ll want to make again and again, especially during zucchini season!
Table of Contents
Zucchini Bread is a classic comfort food recipe, especially during the summer when gardens are overflowing and zucchini is abundant. It combines the earthy, slightly sweet flavor of summer zucchini with warm spices like cinnamon and cloves!
For me, the best Zucchini Bread recipe has to be loaded with walnuts (I love nuts in pretty much everything!), and it can’t be altogether too dry, dense, or overly spiced. This easy zucchini bread recipe has basically the perfect balance of cinnamon and cloves, and the moist texture and crumb are perfect thanks to the combination of applesauce and oil. It is my favorite mid-afternoon snack, especially with a glass of milk or some sliced up peaches!
For more ways to use up an overabundance of zucchini, be sure to check out my Lemon Poppy Seed Zucchini Bread, Pineapple Zucchini Bread, Zucchini Fries, Droolworthy Zucchini Brownies with Chocolate Icing, Cheesy Zucchini Casserole, and Double Chocolate Zucchini Bread!
Why We Love This Recipe
- This Zucchini Bread has a moist texture thanks to the combination of oil, applesauce, and grated zucchini, making it incredibly soft and tender.
- The warm spices of cinnamon and cloves add a comforting flavor that pairs beautifully with the natural sweetness of zucchini.
- The addition of walnuts gives the bread a satisfying crunch, making each bite a delightful combination of soft and crunchy textures.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Vegetable Oil – Provides moisture and richness, ensuring the bread stays tender for days.
- Applesauce – Adds natural sweetness and keeps the bread moist without making it too dense. You can substitute with mashed bananas or more oil if you prefer.
- Granulated Sugar – Sweetens the bread and helps create that perfect golden crust. For a healthier option, try using coconut sugar or a mix of white and brown sugar.
- Large Eggs – They bind the ingredients together and add structure to the bread. You can use flax eggs for a vegan version.
- Pure Vanilla Extract – Enhances the overall flavor with its sweet, aromatic notes.
- All-Purpose Flour – The base of the bread that provides structure. Whole wheat pastry flour can be used for a heartier texture.
- Baking Soda and Baking Powder – These leavening agents help the bread rise beautifully, giving it a light, airy texture.
- Salt – Balances the sweetness and enhances the flavors.
- Ground Cinnamon and Ground Cloves – These warm spices are what give the zucchini bread its classic, comforting flavor.
- Grated Zucchini – The star ingredient that adds moisture, subtle flavor, and a boost of nutrients. No need to peel it; just grate and use!
- Coarsely Chopped Walnuts – Optional, but highly recommended for adding a crunchy contrast to the soft bread. Pecans or chocolate chips are great alternatives if you’re not a fan of walnuts.
How to Make Zucchini Bread
- Grate zucchini. There’s no need to peel the zucchini—just give it a good wash. Using the large holes on your grater, shred the zucchini into fine, juicy strands.
- Prepare equipment. Firstly, start by preheating your oven to 325°F. Grab two 8×4-inch loaf pans, spray them with cooking spray, and set them aside.
- Mix wet ingredients. Thirdly, combine the vegetable oil, applesauce, sugar, eggs, and vanilla extract in a large mixing bowl. Using a stand mixer or a hand mixer, beat these ingredients together until the mixture is creamy and light. This step is crucial for a fluffy and well-mixed batter.
- Add zucchini. Fold in the grated zucchini. The zucchini should be evenly distributed throughout the batter, ensuring every bite has that moist, tender texture.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground cloves. Slowly add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
- Add walnuts. Finally, gently fold in the walnuts, making sure they’re evenly distributed throughout the batter. This optional addition adds a delightful texture that takes your zucchini bread to the next level!
- Bake bread. Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for 50-60 minutes. You’ll know the bread is done when a sharp knife inserted into the center comes out clean. If there’s still batter on the knife, give it another 5 minutes and check again.
- Cool and serve. Once baked, remove the loaves from the pans and allow them to cool on a wire rack until they reach room temperature before slicing. For best storage, place the cooled loaves in Ziploc bags or an airtight container.
Recipe FAQ’s
If your zucchini bread didn’t rise as expected, it could be due to expired baking soda or baking powder. Make sure these leavening agents are fresh and measure them accurately for the best results.
Absolutely! Homemade zucchini bread freezes wonderfully. Wrap individual slices or whole loaves in plastic wrap, then place them in freezer bags. They’ll keep for up to three months, and you can occasionally thaw slices as needed for a quick snack.
No need to squeeze out the moisture unless your zucchini is excessively watery. The moisture from the zucchini actually helps keep the bread moist, so don’t worry about it too much.
Yes, you can! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil like coconut oil. The bread will still be deliciously moist and flavorful.
Store zucchini bread at room temperature in an airtight container or wrapped in plastic wrap. It will stay fresh for about 3-4 days. For longer storage, freeze it as mentioned above.
Yes, you do not need to peel zucchini for this recipe. When shredding your zucchini for bread, you do not have to go the extra step of peeling the vegetable. Simply wash it and grate it. When cooked, the peel part will give a nice added color to the bread and become tender enough that it mostly goes unnoticed.
Tips for Success
- When combining the dry and wet ingredients, mix until just combined to avoid tough bread.
- Fresh, in-season zucchini will give you the best flavor and texture. No need to peel it—just wash, grate, and you’re good to go.
- Insert a knife into the center of the bread to check for doneness. If it comes out clean, the bread is ready. If not, give it a few more minutes and check again.
What to Serve with Zucchini Bread
Zucchini bread is a versatile treat that pairs well with a variety of accompaniments. Enjoy a slice with a smear of cream cheese for a creamy, tangy contrast.
Moist Zucchini Bread also complements fresh fruit like sliced peaches or berries, making it a perfect summer treat.
Substitutions and Variations
- You can substitute vegetable oil with coconut oil or olive oil for a different flavor profile. Coconut oil adds a slight sweetness, while olive oil provides a richer, more savory taste.
- If you’re out of applesauce, mashed bananas or pumpkin puree can be used as a substitute instead. They’ll add a unique flavor while maintaining the bread’s moist texture.
- Swap granulated sugar with brown sugar for a deeper, caramel-like sweetness or maple syrup for a more generally natural flavor. You will need to adjust the liquid in the recipe if using syrup.
- Don’t like walnuts? Try pecans, almonds, or even chocolate chips for a different twist. Each adds its own unique crunch and flavor.
- Feel free to customize your zucchini bread by adding chocolate chips, raisins, or dried cranberries along with the walnuts for an extra flavor boost.
More Quick Bread Recipes You’ll Love
- Chocolate Chip Pumpkin Bread
- Cinnamon Sugar Swirl Quick Bread
- Easy Strawberry Bread
- Sweet Rhubarb Bread
- Nutella Swirl Banana Bread
- Moist Coconut Bread
- Lemon Blueberry Bread
- Apple Ginger Quick Bread
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Zucchini Bread with Walnuts
Equipment
Ingredients
- 1 cup (240ml) vegetable oil
- ½ cup (120g) applesauce
- 2 ¼ cups (450g) granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3 ½ cups (494g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 cups (360g) grated zucchini
- 1 ½ cups coarsely chopped walnuts
Instructions
- Preheat oven to 325°F. Spray two 8×4-inch loaf pans with cooking spray.
- In a large bowl, combine the oil, applesauce, sugar, eggs, and vanilla. Using a stand mixer or hand mixer, beat until creamy and light.1 cup (240ml) vegetable oil, ½ cup (120g) applesauce, 2 ¼ cups (450g) granulated sugar, 3 large eggs, 2 teaspoons pure vanilla extract
- Add the flour, soda, baking powder, salt, cinnamon, cloves, and zucchini. Stir to combine, scraping the sides and bottom of bowl as necessary. Stir in chopped walnuts.3 ½ cups (494g) all-purpose flour, 2 teaspoons baking soda, ½ teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 3 cups (360g) grated zucchini, 1 ½ cups coarsely chopped walnuts
- Pour the zucchini bread batter evenly into the prepared loaf pans and bake for 50-60 minutes at 325°F, being careful not to overbake it. You can test for doneness by inserting a sharp knife into the middle of a loaf and checking to see whether it comes out clean.
- Remove the loaves of zucchini bread from the pans and allow to cool on a wire rack, then store in ziploc bags.
Notes
- Store: Keep your zucchini bread at room temperature in an airtight container or wrapped in plastic wrap for up to 4 days.
- Freeze: Wrap the loaf or individual slices in plastic wrap and place them in freezer bags. They’ll keep for up to 3 months. Thaw slices at room temperature or microwave for 20-30 seconds. You can also toast them directly from the freezer for a crispier texture.
Nutrition
My friend Tracey gave me this recipe years ago when we were living together in New Jersey. It’s the best!
This post was originally shared September 12, 2016. It has been updated with new photos and additional helpful information.
Once again lovely pictures.
Good luck with the garden.
Thank you Marina!
Such lovely flavours, cinnamon, cloves and walnuts are the essence of an autumnal/winter kitchen for me!
I’ve been a bit behind on my blog lately too Amy – I’ve been sick, the day job got in the way and *gasp* real life also happened too lol. So I *dig* where you are right now, pun intended 😉 I love the look of this recipe and have made similar ones before but none using apple sauce – I will give that a try. All the best with your remodelling x
Thanks, Jo. I’m sorry you have been sick! It’s so hard to feel like you are falling behind! I hope you start feeling better soon!
Now this looks really healthy. Love that it’s made with zucchini. I bet it tastes amazing warm spread with butter
Oh yes, it is sooo delicious with butter!
Beautiful!! I have been doing things with zucchini here too! The flavors sound so good. perfect for fall
I love growing my own but there is nothing quite like having a farmer’s market close by! I hope next year, you get to plant your own! This is a fantastic recipe, and I love that it’s freezable!
Thanks, Azlin!
Love a good zucchini bread! I’m not quite ready for pumpkin bread, so this is a great segue – and it looks so moist!
Made this today for the first time. Was very happy with the results. I used whole wheat flour (didnt have all purpose) and a handful of raisins. I had to add an extra fifteen minutes to the cook time.
I would definitely recommend this recipe! thanks for sharing!
I have used whole wheat flour in the past too and it is delicious! Cooking times on zucchini bread can be so tricky because of the amount of moisture in the zucchini and how it affects the bread! I’m glad this worked out for you!
Best zucchini bread I have ever made! Yummy! Thanks for sharing!
Way to sweet had to throw away when using same amount with stevia/erythritrol mix . I even added extra four and zucchini To try to decrease the sweetness.
I’m not very familiar with stevia/erythritrol but it sounds like maybe it isn’t a 1-to-1 substitute for sugar. This zucchini bread isn’t any sweeter than other quick breads, and definitely not so sweet that I would imagine someone just throwing it out.
What can I use in place of the Applesauce?
You can replace the applesauce with an equal amount of additional oil. I just use applesauce to lighten up the recipe slightly.