Tender Zucchini Bread Recipe

Zucchini bread is so heavenly, perfect for a Sunday brunch, as a ‘thank you’ gift or for ‘just because’. Totally husband approved and kid friendly, it never lasts long in my house. I substitute applesauce for half of the amount of oil the recipe call for, plus Zucchini is a vegetable, so its healthy, right?

I just put a slab of butter on my piece, some other options are: softened cream cheese, a cream cheese frosting with milk and sugar, butter and honey, or just eat it plain with a cup of coffee. This recipe makes 2 generous sized loaves so there is plenty to share!

Zucchini Bread Recipe


  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup applesauce (1 4oz container)
  • 1 tsp vanilla
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnimon
  • 2 cups of zucchini, drained (about 2 medium sized zucchinis)
  • 1/2 chopped nuts or raisins (optional)


Preheat oven to 325 degrees. Grease 2 loaf pans with butter or cooking spray.

Combine sugars, eggs, oil, applesauce, and vanilla in a bowl and whisk together vigorously. In a separate bowl, measure out the flour, baking powder, baking soda, salt, and cinnamon, stir to combine.

Mix zucchini with the oil mixture, add flour to batter and stir with a spatula or wooden spoon until it is fully combined. Mix in raisins, and nuts, if using.

Distribute batter evenly between both loaf pans. Bake in the oven for 1 hour or until a wooden tooth pick, inserted into the middle of loaf, comes out clean.

Serve and enjoy!! Let me know what you think.

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