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Best Classic Zucchini Bread

  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices 1x


  • 1 1/2 cups zucchini (grated, 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 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (ground)
  • cooking spray


  1. Preheat the oven to 350 degrees.
  2. Spray a 9 X 5 inch loaf pan with cooking spray and then flour/sugar the pan.
  3. In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla.
  4. Mix until well combined.
  5. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
  6. Mix until well combined.
  7. While gently mixing the wet mixture, slowly incorporate the dry mixture into the mxture, trying not to over mix. Make sure all the dry mixture is incorporated well.
  8. Pour the batter into the loaf pan.
  9. Bake for 50-54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
  10. Remove from the oven and cool in the pan for 10 minutes.
  11. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
  12. Store covered in the refrigerator.
  13. NOTE: This bread is best served after it has been refrigerated for at least 12 hours.


Source: Amanda Finks at thewholesomedish.com1 slice

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 175
  • Fat: 6.91 g
  • Carbohydrates: 26.16 g
  • Protein: 2.13 g
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