Dense, delicious, and moist zucchini bread recipe that’s easy to make. Uses fresh or frozen shredded zucchini. Goes perfectly with a bowl of soup or a salad!
I have been making this moist zucchini bread recipe for so long, that I almost know it by heart. Nevertheless, I still get the old, tattered recipe card out to make sure I don’t make a mistake…or heaven forbid forget something! I published this recipe back when my blog was very new, in 2012. In the years since, I have made a couple of healthier and delicious changes. I started substituting applesauce for half of the canola oil. I also started using one cup each of brown and white sugar, instead of all white sugar. They are easy substitutions that are included in the note section of the recipe card. Either way, it’s so good.
Moist Zucchini Bread Recipe
- 1 cup canola oil
- 2 cups Sugar
- 4 eggs
- 1 teaspoon pure vanilla extract
- 3 cups Flour
- 2 teaspoons Cinnamon
- 1 teaspoon baking soda
- 1 teaspoon Baking Powder
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1 cup finely chopped nuts (optional)
- 1 Tablespoon fresh grated lemon peel (optional)
- Preheat oven to 350 degrees F.
- In a large bowl beat together the sugar, oil/applesauce, eggs, and vanilla.
- In a separate bowl whisk together flour, cinnamon, baking powder, baking soda, and salt
- Add flour mixture to sugar mixture in two increments.
- Fold in zucchini, nuts, and lemon peel.
- Pour into prepared loaf pans and bake.
- Mini loaves: 20 min.
- Small loaves: 30-35 min.
- Large loaf: 55-60 min.
mini: 2 1/2 x 4 in.
small: 3 x 5 1/2 in.
large: 5 x 9 in. Revised healthier substitutions: Substitute 1/2 cup unsweetened applesauce for 1/2 cup of the canola oil. Replace 1 cup of the white sugar with 1 cup of brown sugar.
If you make this recipe, I would love for you to leave a 5 star review in the comments below. If you share on Instagram or Facebook, make sure to tag @onsuttonplace so I can see what you’re making!
Moist Zucchini Bread: Fresh or Frozen Zucchini?
This moist zucchini bread comes out perfect every time. It doesn’t matter if your zucchini is fresh or frozen, both work equally well. I shredded 4 average sized zucchinis, and got 4 cups. I put 2 cups in the freezer to save for later, and used 2 cups for this batch of bread. Back in the day, I used a hand shredder to grate the zucchini. It’s so much easier now with a food processor.
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To make the mini loaves of moist zucchini bread, I use this Goldtouch mini loaf pan plaque from Williams-Sonoma. One batch of this batter makes approximately 16 mini loaves. They are great for freezing, and are about the size of a large muffin. For small loaves, I use the Goldtouch mini loaf pans (set of 4.) This recipe makes five small loaves. For this post, I did a little bit of both. I made 8 mini loaves, which is one tray, and 3 small loaves.