Moist Zucchini Bread with Cinnamon and Walnuts

Our reliable zucchini bread brings you back to basics: grated zucchini, all-purpose flour, butter, brown sugar, eggs, applesauce for moisture, and a touch of maple syrup for warmth. It’s an easy loaf to make when summer squash is overflowing from the garden and you want a homey treat that’s not overly sweet.

The BEST Healthy Zucchini Bread

Zucchini is one of those summer vegetables that produces in abundance. When zucchini piles up, this loaf is one of the best ways to use it. The recipe below is straightforward and forgiving — no specialty ingredients required — and it makes a moist, tender loaf you’ll want to bake again and again.

The loaf uses unsweetened applesauce and a touch of maple syrup to keep the crumb soft and add a gentle, warm sweetness. Almond milk (or oat milk) keeps it dairy-light while butter contributes richness. You can easily adapt it to your pantry and preferences.

Zucchini Bread Ingredients

This zucchini bread uses pantry staples and simple substitutions are possible. Quantities and groupings are shown in the recipe section below.

• All-purpose flour
• Zucchini (coarsely shredded, moisture removed)
• Packed light brown sugar
• Unsalted butter
• Maple syrup
• Unsweetened applesauce
• Eggs
• Plain unsweetened almond milk (or oat milk)
• Baking soda and salt

Variations

Add peanut butter: Stir 1/3 cup natural peanut butter into the batter for a nutty flavor and extra richness.

Use mashed banana: Replace the applesauce with 1 cup mashed ripe banana to change the flavor profile and add natural sweetness.

Try a different squash: If you have summer squash on hand, you can substitute it for zucchini in equal amounts.

Add chocolate chips: A handful of chocolate chips folded into the batter is an easy way to make a treat-loaf version.

Storage

Allow the zucchini bread to cool completely before storing. Keep it in an airtight container or wrapped tightly in plastic wrap in a cool, dark place. Storing the loaf while still warm traps condensation and can accelerate spoilage.

How to Freeze Zucchini Bread

1. Cool the loaf completely.
2. Wrap tightly in plastic wrap, then wrap again with aluminum foil for extra protection.
3. Freeze for up to three months. Thaw in the refrigerator or at room temperature and slice when ready to serve.

Zucchini Bread Recipe

You should keep this basic zucchini bread recipe close at hand. It uses shredded zucchini, all-purpose flour, brown sugar, butter, applesauce, maple syrup, eggs, and almond milk to create a reliably moist and flavorful loaf.

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely shredded zucchini, moisture removed (about 1 large zucchini)

Wet Ingredients

• 1/2 cup packed light brown sugar
• 3 tablespoons unsalted butter, room temperature
• 1/4 cup maple syrup
• 1 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup plain unsweetened almond milk (or oat milk)

Instructions

1. Preheat the oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper or lightly grease it.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl or stand mixer, beat the brown sugar, butter, and maple syrup on medium-high speed until light and fluffy.
4. Add the applesauce and eggs to the sugar mixture and beat until combined.
5. Mix in the almond milk until incorporated.
6. Fold the shredded, drained zucchini into the wet ingredients. Slowly add the dry ingredients and stir just until combined. Do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 30 minutes, then rotate the pan 180 degrees and continue baking for an additional 20–30 minutes, or until a toothpick inserted in the center comes out almost clean. The loaf will continue to set as it cools.
8. Allow the loaf to rest for a few minutes, loosen the edges if needed, then lift out the loaf using the parchment paper and transfer it to a cooling rack. Cool for 15–20 minutes before slicing.

Tips & Notes

• If you don’t have applesauce, 1 cup mashed ripe banana makes an excellent substitute and adds natural sweetness.
• For a crunchy top, sprinkle 2–4 tablespoons of turbinado (raw) sugar over the batter before baking.
• Bake times can vary by oven and elevation. Start checking with a toothpick toward the lower end of the time range.
• This recipe yields a tender, moist loaf that slices well once it has had time to cool.

Nutrition (approximate per serving)

Calories: 244 kcal • Carbohydrates: 45 g • Protein: 5 g • Fat: 5 g • Fiber: 4 g • Sugar: 26 g

Nutrition info is an approximation and should be used as a guideline only.