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Zucchini Quick Bread

A moist, flavorful, quick zucchini bread! This is a richly flavored, moist, and simple to make quick bread that uses a fun healthy ingredient--zucchini. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread
Cuisine: American
Keyword: quick bread, zucchini bread
Servings: 2
Calories: 2600kcal
Author: Rachael


  • Cooking spray and flour for preparing baking pans
  • 2 1/2 cups all-purpose flour
  • 1/2 cup wheat flour Can use all-purpose if you don't have wheat
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 4 tsp ground cinnamon
  • 3 cups grated zucchini
  • 3 large eggs
  • 1/2 cup apple sauce
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 Tbs vanilla extract
  • 1 cup finely chopped pecans


  • Preheat oven to 350 degrees F.
  • Grease and flour two 8”x4” loaf pans.
  • In a Kitchen Aid stand mixer bowl, sift together flours, salt, baking soda, baking powder and cinnamon.
  • Use paddle attachment, and mix gently to combine.
  • Shred zucchini, and make sure your cups are fully packed
  • Pour dry ingredients into bowls, then in the Kitchen Aid bowl beat eggs
  • Add in applesauce, oil, sugar and vanilla extract. Mix well.
  • Slowly add the dry ingredients, then using paddle attachment mix to combine fully.
  • Use a rubber scraper to stir in shredded zucchini and chopped nuts.
  • Pour half of the batter into each prepared pan.
  • Bake for 45 to 60 minutes (took the full 60 minutes for me) or until a toothpick inserted into the center of the loaf comes out cleanly. The more zucchini you use, or the wetter it is, the longer the bake time needed.
  • Remove from pans and cool on cooling rack.
  • Slice and enjoy!


Calories: 2600kcal | Carbohydrates: 398g | Protein: 35g | Fat: 102g | Saturated Fat: 50g | Cholesterol: 245mg | Sodium: 1926mg | Potassium: 1393mg | Fiber: 15g | Sugar: 242g | Vitamin A: 760IU | Vitamin C: 34.5mg | Calcium: 334mg | Iron: 13.1mg