Recipe Background
Classic zucchini bread combines cinnamon, vanilla, and applesauce.
Classic zucchini bread is a quiet comfort wrapped in a loaf. The aroma of cinnamon mingles with vanilla as it bakes, while the zucchini quietly brings its moisture to the mix. This bread emerges from the oven with a golden crust and a tender crumb, slightly dense yet light enough to make you go back for seconds.
Biting into a slice, you'll find sweetness balanced by gentle spice, with just a hint of apple holding it all together. The edges are ever-so-slightly crisp, offering a lovely contrast to the soft interior. Enhance this delightful texture by not draining the zucchini—its liquid brings that sought-after moisture, allowing the loaf to stay tender for days.
Sharing a loaf of zucchini bread with friends or family is like offering a slice of home. The process itself is soothing, from grating the zucchini to folding the batter just right. Each step—though simple—rewards you with a humble, satisfying bake. Whether paired with a morning coffee or an afternoon tea, it stands as a timeless classic on any table.
Ingredients
- 1 1/2 cups zucchini grated and lightly packed (do not drain liquid)
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil or preferred cooking oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x5-inch loaf pan with cooking spray.
- In a large bowl, add the grated zucchini, the granulated sugar, the brown sugar, the applesauce, the oil, the eggs, and the vanilla and whisk until well-combined.
- In a separate bowl, stir the flour, the baking powder, the baking soda, the salt, and the cinnamon together.
- Add the dry ingredients mixture to the wet ingredients mixture and stir just until no dry flour remains, trying not to over-mix.
- Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted into the center of the bread comes out with moist crumbs on it, about 50 to 54 minutes.
- Cool the bread in the pan for 10 minutes.
- Remove the cake from the pan and transfer it to a wire cooling rack to cool completely before slicing.
- Serve.
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