This is the zucchini bread I come back to — oil-based so it stays moist for days, brown and granulated sugar for depth, applesauce adding a little extra moisture without heaviness, and cinnamon and nutmeg keeping things warm without being aggressive. The shredded zucchini goes in unsqueezed. That’s intentional — the moisture is what keeps the loaf soft all week.
The bake time window is wide (55 to 70 minutes) because ovens genuinely vary. Start checking at 55 minutes and use the toothpick, not the clock. A few moist crumbs on the toothpick is fine — that’s the sweet spot. No raw batter means done; bone-dry means overbaked. And cool the loaf completely before slicing or it’ll crumble.
Prep: 15 minutes · Bake: 55–70 minutes · Cool: 1+ hour · Makes 1 loaf (about 10 slices)
What You Need
- 1 3/4 cups (220g) all-purpose flour — spooned and leveled, not scooped
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) light or dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup (60g) unsweetened applesauce — or sour cream or Greek yogurt
- 2 teaspoons vanilla extract
Optional: 1 cup chocolate chips, chopped walnuts, or raisins
How to Make It
Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. In a separate bowl, whisk the oil, both sugars, eggs, applesauce, and vanilla until combined. Whisk in the shredded zucchini.
Pour the wet mixture into the dry ingredients and stir gently until just combined — stop as soon as the flour disappears. A few lumps are fine; overmixed batter makes a tougher loaf. Fold in any add-ins. Spread into the prepared pan.
Bake for 55 to 70 minutes. If the top is browning too fast before the center is set, tent loosely with foil from about halfway through. Check at 55 minutes — a toothpick in the center should come out with no raw batter (a few moist crumbs are the goal). Cool in the pan for 1 hour before removing. Slice only when completely cooled for clean cuts.
Storage
Covered at room temperature for 3 to 4 days. Refrigerated for up to a week. The loaf actually stays moist all week because of the unsqueezed zucchini and the oil base.
Per Slice
- ~255 calories
- 12g fat, 35g carbs, 4g protein
Make This When Zucchini Season Arrives
Every summer the zucchini situation gets out of hand and this loaf is one of the better solutions. It keeps all week, travels well, and tastes like a proper baked good rather than a vegetable delivery system. The chocolate chip version is worth making at least once.
Tell me in the comments what add-ins you used and what your bake time ended up being. Rate the recipe, save it on Pinterest, and subscribe for more.
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Zucchini Bread
A moist, lightly spiced zucchini quick bread with brown sugar, cinnamon, nutmeg, and applesauce — no blotting the zucchini required. Baked low and slow at 350°F for up to 70 minutes. Keeps well for a week refrigerated.
- Total Time1 hour 15 minutes
- Yield10 slices 1x
Ingredients
The Batter
- 220 g all-purpose flour (1 3/4 cups) — spooned and leveled, not scooped
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 120 ml vegetable oil or melted coconut oil (1/2 cup)
- 100 g light or dark brown sugar, packed (1/2 cup)
- 100 g granulated sugar (1/2 cup)
- 2 large eggs, room temperature
- 60 g unsweetened applesauce, sour cream, or Greek yogurt (1/4 cup)
- 2 tsp vanilla extract
- 180 g zucchini, shredded (1 1/2 cups) — do not blot or squeeze dry
Optional Add-Ins
- 180 g semi-sweet chocolate chips, chopped walnuts, or raisins (1 cup)
Instructions
Mix and Bake
- Mix the batter: Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. In a separate bowl, whisk the oil, both sugars, eggs, applesauce, and vanilla until combined. Whisk in the shredded zucchini. Pour the wet ingredients into the dry and stir gently until just combined — do not overmix. Fold in any add-ins. Batter will be slightly thick.
- Bake for 55–70 minutes: Spread the batter into the prepared pan. Bake at 350°F for 55–70 minutes until a toothpick inserted in the center comes out with no raw batter (a few moist crumbs are fine). If the top is browning too fast before the center is done, tent loosely with foil from about the halfway point. Cool in the pan on a wire rack for 1 hour before removing. For clean slices, cool completely before cutting.
Notes
Do not squeeze or blot the shredded zucchini — the moisture is what makes this bread stay soft for days. The wide bake time range (55–70 minutes) reflects real oven variation; start checking at 55 minutes and trust the toothpick over the timer. The bread is done when the toothpick comes out with no raw batter — a few moist crumbs are fine and actually preferable to overbaking. Cool completely before slicing for the cleanest cuts; warm quick breads crumble when cut. Keeps at room temperature covered for 3 to 4 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 255
- Sugar: 20
- Sodium: 185
- Fat: 12
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
