My Best Zucchini Bread Recipe

Name: My Best Zucchini Bread
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 1/2 cups granulated sugar; 3/4 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups grated zucchini; 1/2 cup applesauce; 1/4 cup orange juice; 3 cups all-purpose flour; 2 teaspoons baking soda; N/A - Not found in recipe; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 cup chopped walnuts (optional); 1 cup chopped pecans (optional)

This recipe yields two delicious loaves of moist and flavorful zucchini bread—the best you'll ever taste! Perfect for breakfast, brunch, or a delightful afternoon snack. This easy-to-follow recipe features simple ingredients and produces incredibly tender, perfectly spiced zucchini bread. Get ready to impress your family and friends!

Prep Time 20 mins

Cook Time 90 mins

Calories 251.7 kcal

Protein 6g

Rating 4.7 (69 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for My Best Zucchini Bread

1 1/2 cups granulated sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated zucchini
1/2 cup applesauce
1/4 cup orange juice
3 cups all-purpose flour
2 teaspoons baking soda
N/A - Not found in recipe
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup chopped walnuts (optional)
1 cup chopped pecans (optional)

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How to Make My Best Zucchini Bread

Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
In a large bowl, whisk together 1 ½ cups granulated sugar, ¾ cup vegetable oil, 4 large eggs, and 2 teaspoons vanilla extract until well combined.
In a separate bowl, gently mash 3 cups grated zucchini. Add ½ cup applesauce and ¼ cup orange juice to the zucchini; stir to combine.
In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in 1 cup chopped walnuts or pecans (optional).
Pour batter evenly into the prepared loaf pans.
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.