Seriously…this IS the Best Zucchini Bread Ever!

The Best Zucchini Bread Ever! This is the recipe you've been waiting for! Moist and delicious!

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A few weeks ago, my husband Jack returned from a business trip singing the praises of some delicious zucchini bread that one of his co-workers named Troy had brought to the meeting to share with everyone. It was a homemade zucchini bread baked by Troy’s wife Lannette – and Jack said it was the Best Zucchini Bread Ever!

Seriously – Jack would not stop talking about this zucchini bread! For days, he talked about how moist and delicious it was, and that it was perfectly sweet and spicy. And for days, Jack pestered Troy for the recipe so we could make it at home and possibly share it here on A Family Feast.

The Best Zucchini Bread Ever! This is the recipe you've been waiting for! Moist and delicious!

So I was thrilled when I was introduced to Lannette – and she graciously allowed us to share the recipe with all of you. Scroll below to our recipe card to watch a video showing how it’s made.

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This really is the best zucchini bread ever! It is super moist and almost cake-like thanks to a generous amount of shredded zucchini in the batter (we actually used a combination of zucchini and summer squash – which is why you see a little bit of yellow in our bread photos) as well as some applesauce! This bread is perfectly seasoned with cinnamon, and a generous amount of chopped pecans add crunch and texture.

Great recipe Lannette and thanks again for sharing! 🙂

You may like these other zucchini recipes:

Print

Best Zucchini Bread Ever

  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 2 loaves

Ingredients

  • Butter and flour for preparing baking pans
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
  • 3 eggs
  • ½ cup apple sauce
  • ½ cup vegetable oil
  • 2¼ cups granulated sugar
  • 4 teaspoons vanilla extract
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
  2. In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
  3. Shred zucchini, lightly packing it down as you measure it.
  4. In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
  5. Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
  6. With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
  7. Pour half of the batter into each prepared pan.
  8. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
  9. Remove from the pans and cool on wire racks.

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The Best Zucchini Bread Ever! This is the recipe you've been waiting for! Moist and delicious!

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    Comments

  • Hermelinda Gutierrez wrote:

    Thank you for this recipe i love zucchini bread. I have not try to bake one but I’m going to give it a try. Sounds so like mmmmmm. Hope the one i bake will be as good as it looks.

    • Martha wrote:

      We hope you love it as much as we do Hermelinda!

  • claudia cox wrote:

    This bread IS delicious, however, I am following the Weight Watcher plan; any suggestions on how to modify this recipe to a healthier choice (lessen sugar/oils)…or can you give me the points for one think slice 1/2 in thick?

    • Martha wrote:

      Hi Claudia – I think your best bet would be to search on the Weight Watchers site for a zucchini bread recipe as an alternative to ours. Without a fair amount of recipe testing, I would only be guessing about what changes you could make to the recipe to have it fit the program.

    • Niccole wrote:

      Hi Claudia,

      I made mine with Stevia instead of sugar and I used EVOO instead of vegetable oil. I kept the amounts the same. I also did half regular flour and half whole wheat flour. It still came out great. You could probably try some honey or agave but they are wet so might have to try adjusting other ingredients. Good luck!

      • Martha wrote:

        Thanks for the suggestions Niccole!

  • Nicole wrote:

    My family always relies on the old-fashioned recipes. When I mentioned this recipe and gave it a shot, everyone loved it! It’s a big hit! This will definitely stay in our household.

    • Martha wrote:

      Thanks Nicole – So glad everyone loved the recipe!

  • Rennea wrote:

    Hi. Is there any way to use honey instead of all that sugar?

    • Martha wrote:

      Hi Rennea – We haven’t tried swapping in honey ourselves so I can’t say for sure. It will add a lot more moisture to the recipe so I’d only be guessing without actually making a test batch. Sorry I can’t be more help!

      • Rennea wrote:

        Hi thank you for your response. It’s hard finding a recipe that doesn’t use sugar.

      • Rachel wrote:

        I used half honey half sugar and it turned out delicious!

        • Martha wrote:

          Thanks Rachel!

  • Janet M Pohl wrote:

    I must have a dozen zucchini bread recipes, but this one is by far the best! Now I have to confess that I made one change that was unintentional. I did not have any applesauce, so I substituted strawberry jam!! I know it sounds weird, and I thought so, too, but it was really really good. Of course I cut way back on the sugar as the jam was really sweet. Next time I will make it with applesauce and I know it will be even better. This is a great recipe.

    • Martha wrote:

      Thank you so much Janet!

  • Melody Lunsford wrote:

    I just made this today and didn’t have any applesauce. I replaced with crushed pineapple. Turned out perfect. My grandmother used pineapple and I loved it. Thanks for sharing

    • Martha wrote:

      You’re very welcome Melody – and thanks for letting us know about a substitution that works just as well for the applesauce.

  • Danielle Johnson wrote:

    Wow that you so so much for posting this!! I just shared it on my Facebook. Sooooo good. I made 2 loaves and 9 muffins. Great recipe.

    • Martha wrote:

      Thanks so much Danielle!

  • Ashley wrote:

    What a great recipe! So moist with tons of flavor. I had to improvise a bit as I did not have any applesauce. I substituted with canned pumpkin and a tablespoon of honey. I also used fresh duck eggs in place of regular eggs as that is what I had on the counter at the moment and they tend to be better in baked goods anyway. This is a keeper.

    • Martha wrote:

      Thanks Ashley! So glad you enjoyed the recipe!

  • Shala wrote:

    Thanks for the recipe! I cut the recipe in half — 1 egg + 1 egg white, used half a cup of raw cane sugar + 2-3 tablespoons of honey, coconut oil and walnuts. Next time I’ll try 2 parts white flour and 1 part whole wheat. My bread came out perfectly at 50 minutes.

    • Martha wrote:

      You’re very welcome Shala!

  • Marla wrote:

    Can I bake this as mini loaves? Do you know about how many mini loaves it would bake and about how long they would bake? Thanks!! This looks absolutely delicious–I know I’ll want to share it with some neighbors!

    • Martha wrote:

      Hi Marla – I’ve only made this recipe in the full-size loaf pans so I’m not sure how it will convert (might depend on the size of your mini’s) or the baking time. But this article looks to have some good suggestions: http://www.thekitchn.com/good-questions-38-104585 (Hope this helps!)

    • Amanda wrote:

      I only had one loaf pan and two mini. So I used the minis and they turned out great! I’m sure four mini pans would work maybe even five!

      • Martha wrote:

        Thanks Amanda! So glad it worked out well for you!

  • Corinne Bailey wrote:

    Great recipe, family lived it.

    • Martha wrote:

      Thanks Corinne!

  • Leslie wrote:

    Could you bake this in a 9×13 pan instead of loaf pans and if so how long would you need to bake it?

    • Martha wrote:

      Hi Leslie – We’ve only made this ourselves in the loaf pans. If you give it a try in the 9×13 pan – please let us know how it comes out!

  • Amanda wrote:

    So I made this last week and even my picky mother in law loved it. She actually has requested more. Good thing the garden is doing well

    • Martha wrote:

      Wow Amand – thanks! We always love hearing when picky eaters enjoy our recipes! 🙂 Thanks for taking the time to write to us today!

  • Dalila marin wrote:

    Delicious recipe. I made it an it was awesome! I changed it a little though, I used half carrot half zuchinni and it was delicious!

    • Martha wrote:

      Sounds great Dalila – I’ll have to try that!

  • Beverly wrote:

    I’ve had a Zuchini surplus this year. Just made 4 loaves! This bread is yummy and moist and the recipe was very easy to follow. Headed to my son’s house in AZ with 2 of them. Boy, will they be happy!

    • Martha wrote:

      So glad you enjoyed the recipe Beverly!

  • Natalie wrote:

    Hello! I’ve made this once before and it was simply amazing!! I’m trying to stay healthy so do you think if I used a wheat flour it would make much of a difference?

    • Martha wrote:

      Hi Natalie – I think whole wheat flour will work fine! The texture will probably be a little more dense but still delicious.

  • Katie wrote:

    Just popped this out of the oven and wow…this really is the best recipe I’ve tried yet. It did take me much longer to cook (1 hour & 10 min) but it was worth it. Very yummy and not too sweet even with all those ingredients. Perfect. Definitely a keeper. Thank you for this recipe!

    • Martha wrote:

      So glad you enjoyed the recipe Katie! Thanks for taking the time to write to us today!

  • Izzy wrote:

    I had the opposite problem. My top and sides were perfect, but the bottom just would not cook fully and it got very dense, gooey, and heavy in the bottom. It didn’t rise up as much as expected or as it appears in your photos. Overall it tasted amazing, but any tips for a less dense/heavy result?

    • Martha wrote:

      It’s hard to say what went wrong Izzy! I’m wondering if all of the ingredients were mixed thoroughly? (Maybe more of the zucchini shreds were near the bottom of the loaf pan when it baked?) Also – were both your baking soda and baking powder fresh? I’m sorry you had problems with the recipe!

  • Susan wrote:

    Hi. I love zucchini bread and glad I found this recipe. I tried it today and it was delicious. Only problem is that the sides came out a little crisp, the middle was moist. How can I avoid the crispness?

    • Martha wrote:

      Hi Susan – Glad you enjoyed the recipe. Hard to give you exact advice without knowing more – but you could try a different baking pan (not sure if you used a glass or metal loaf pan?) or maybe wrapping some foil around the outer top edges to prevent it from crisping up too much. If the bottom and sides were just generally overcooked – it sounds like your oven might run hotter than ours and reducing the total baking might help. Hope those ideas are helpful!

  • Rirett wrote:

    I did the recipe and is just simple amazing. Thank you for sharing.

    • Martha wrote:

      You’re very welcome – so glad you enjoyed the bread as much as we do!

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