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The Best Ever Zucchini Bread

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No, you do not have to peel zucchini before making zucchini bread. The peel on the outside of the zucchini is a lovely dark green and very tender. I wash the zucchini, cut off the ends, and then grate or zest the entire vegetable. It’s straightforward to do and I love seeing the tiny flecks of green in the bread after it’s baked.


The Best Ever Zucchini Bread

an image of a sliced zucchini bread on a wooden board

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Craving something deliciously healthy? Try our Best Ever Zucchini Bread! It’s moist, flavorful, and packed with garden-fresh zucchini. Perfect for a breakfast treat or afternoon snack. Trust us, you won’t regret it!

  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Cooling Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings depending on size 1x
  • Category: Appetizers and Snacks
  • Method: Easy


Units Scale
  • 1 c white sugar
  • 1 c brown sugar
  • 3 eggs
  • 1 c apple sauce
  • 3 tsp all-natural vanilla extract
  • 3 c all-purpose flour
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 c zested or grated zucchini you can add more if you wish
  • 1 c finely chopped walnuts


  1. Grease two 8 x 4-inch pans or 6 mini loaf pans.
  2. Preheat oven to 325F/162C.
  3. Mix flour, salt, baking powder, baking soda, nutmeg, and cinnamon in a bowl.
  4. Beat eggs, applesauce, vanilla, and sugar in a large bowl.
  5. Add dry ingredients to the creamed mixture and beat well.
  6. Grate or zest the zucchini into small slivers. Stir into the mixture along with the walnuts until well combined.
  7. Pour batter into prepared pans.
  8. Bake for 45 to 60 minutes, or until the tester inserted in the center comes out clean. My mini-loaf pans take about 40-50 minutes. Large-sized loaves take about 55-60 minutes.
  9. Cool in a pan on a rack for 20 minutes.
  10. Remove bread from the pan, and completely cool.


Created, Prepared, tried, and tested by Ashley Havecker from Saving Mealtime and submitted as a guest post.  


  • Serving Size: 1 slice
  • Calories: 339
  • Sugar: 35.2 g
  • Sodium: 325 mg
  • Fat: 8 g
  • Carbohydrates: 62.2 g
  • Fiber: 2 g
  • Protein: 6.4 g
  • Cholesterol: 46.5 mg

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16 thoughts on “The Best Ever Zucchini Bread”

  1. This looks great, although I would cut the sugar in half. I always do as I don´t like my baking to be too sweet, especially bread. A great way to use up a plethora of zucchinis


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