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Zucchini bread slices on board
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5 from 1 vote

Zucchini Bread

Made with ingredients like cinnamon and applesauce, this Zucchini Bread Recipe is perfectly spiced, moist, and beyond easy to make. Enjoy a slice for breakfast, brunch, or dessert!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: easy zucchini bread, homemade zucchini bread, moist zucchini bread
Servings: 24 slices
Author: Jill

Ingredients

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare two bread loaf pans by lightly spraying with cooking oil and then adding a light dusting of flour, or coat the pans with butter or shortening and then coat in flour. Set the pans aside.
  • In a large bowl, sift together the flour, salt, baking soda, and cinnamon, then set the bowl aside.
  • In a large mixing bowl, or using a stand mixer, beat the eggs, apple sauce, oil, sugar, and vanilla until they are well combined. Add in half of the sifted ingredients, while continuously mixing them together. Pour in the remaining flour mixture and beat on low to medium speed until all of the ingredients are combined for about 30-60 seconds.
  • Using a large spoon or spatula, stir in the zucchini and chopped pecans, evenly distributing them throughout the batter.
  • Divide the batter and pour into the prepared loaf pans.
  • Bake for 45-50 minutes, until the top of the bread, springs back to the touch and is firm.
  • Remove the pans from the oven and allow the loaves to cool for about 15-20 minutes before removing them from the pans.

Notes

Press the juices out of the shredded zucchini before measuring. It’s ok to have some of the juice from the zucchini, but without pressing most of it out, there will be too much liquid in the batter. 
I used dark loaf pans and my cooking time of both loaves at the same time was 48 minutes.