Classic Zucchini Bread

zucchini bread in mint green ramekins on a white counter behind a split zucchini bread muffin in front

The classics are classics for a reason, and this Zucchini Bread is no different. It’s an easy, healthy bread recipe that will have your friends and family asking for seconds.

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Classic Zucchini Bread

Prep Time

15 min

Cook Time

20 min

Total Time

35 minutes


12 servings


3 cups white whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 cup unsweetened applesauce
2 fresh large eggs
1 tablespoon vanilla extract
2 cups light-brown sugar, packed
3 cups grated zucchini, packed
1 cup walnuts, coarsely chopped


  1. Preheat oven to 350º F / 180º F. Grease ramekins with non-stick cooking spray.
  2. In a large bowl, whisk together the first seven ingredients. In a separate large bowl, whisk together applesauce, eggs, and vanilla and mix well, whisk in brown sugar and mix until smooth.
  3. Add zucchini, stirring to incorporate; add flour mixture and stir until just combined. Stir in walnuts.
  4. Divide batter evenly between ramekins, filling each one three-quarters full.
  5. Bake for 20 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking.
  6. Transfer tins to a wire rack; let cool completely before turning out. Serve.


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