Best Zucchini Bread Recipe

Did your garden spit out some ridiculously sized zucchini like mine did?  Good golly, did we get some giants out of the garden this year! Perfect for grilling, perfect for snacking on raw, and PERFECT for fall traditions of making the best zucchini bread ever.

Best Zucchini Bread Recipe |

The hardest part about making zucchini bread is grating the zucchini.  No joke – my mom used to have us grate, by hand, on an old green tupperware grater.


Popular in the 80’s, funky and ugly, now considered a classic, possibly even vintage, this baby never disappointed and always turned out the world’s best zucchini bread ever.  EVER.

I have to admit, I’ve tweaked mom’s tried and true recipe a touch.  But Joel and the boys ate two mini-loaves in under 48 hours, so we’re still talking about the good stuff here.

I used a food processor with a grating attachment to quickly churn out 12 cups of grated zucchini – used what I needed for the triple batch I made to share with neighbors and still froze 6 cups…from ONE zucchini!  I cut chunks big enough for the food processor chute, removing the large seeds first and collected it all in a large bowl to assemble my ingredients.

Best Zucchini Bread Ingredients |

DO NOT squeeze any liquid from the grated zucchini.  No body likes dry zucchini bread!

Each batch will make two standard loaves, or 3 mini loaves.  I opted for mini loaves and had the boys walk them down to neighbors to ring in the fall season!

Best Zucchini Bread Recipe |

Happy sharing, happy fall and happy best zucchini bread season!

Enjoy ~

5.0 from 2 reviews
Best Zucchini Bread Recipe
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The best, and easiest, zucchini bread recipe you'll ever need. We've made this in my family every year since I was a little girl. Great for meal trains and leave-behind dinners, especially in the fall.
: Bread
Cuisine: American
Serves: 2 standard loaves or 3 mini loaves
  • 3 eggs
  • 1 cup sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 1 tablespoon pure vanilla
  • 2 cups zucchini, grated
  • 3 cups unbleached flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup nuts, optional (walnuts or pecans)
  1. Pre-heat ovevn to 325 degrees F, grease (Pam spray, oil or butter) 2 standard loaf pans or 3 mini loaf pans, set aside
  2. Grate zucchini, set aside
  3. In a bowl, mix dry ingredients (flour, cinnamon, soda, powder, salt), set aside
  4. In a mixer with paddle attachment, beat eggs and sugar until fluffy
  5. Add oil, applesauce and vanilla, beat to incorporate
  6. Add dry ingredients and mix until flour is incorporated, about 2-3 minutes, but do not overbeat
  7. Fold in zucchini and nuts, if using.
  8. Bake 50-60 minutes, until bread is beautifully browned on top and a toothpick inserted in the center comes out clean