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Published by: Priscilla Michele

Moist Spiced Zucchini Bread (Easy Homemade Recipe)

This classic zucchini bread is incredibly moist, warmly spiced, and packed with fresh shredded zucchini. Perfect for breakfast, snacking, or dessert, this easy zucchini bread recipe comes together with simple pantry ingredients and bakes into a soft, flavorful loaf every time.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting time 15 minutes
Total Time 1 hour 50 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • Batter
  • 4 cups zucchini, shredded
  • 4 eggs room, temperature
  • 1/3 cup oil
  • 1 cup unsweetend applesauce
  • 1/3 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp salt
  • 2 tsp vanilla
  • Cream Cheese Glaze
  • 1/2 cup cream cheese, softend
  • 1/4 cup unsalted butter, softened
  • 2 cups confectioner's sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3-4 tbsp milk

Equipment

  • Box grater or food processor (for shredding zucchini)
  • Mixing bowls
  • Whisk or hand mixer
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • 2 loaf pans (9×5-inch)
  • Parchment paper or nonstick spray
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line two 9×5-inch loaf pan with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice. Set aside.
  3. In a separate bowl, mix the melted butter, oil, granulated sugar, brown sugar and applesauce until smooth and well combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Fold the shredded zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

  • Gently squeeze excess moisture from the zucchini to prevent a soggy loaf.
  • Do not overmix the batter; stir just until combined for a tender crumb.
  • Check doneness with a toothpick inserted into the center — it should come out mostly clean with a few moist crumbs.