Classic Zucchini Bread Recipe
This classic zucchini bread is ultra-moist, perfectly spiced, and packed with fresh shredded zucchini. Made with simple pantry ingredients, it’s an easy homemade quick bread that’s perfect for breakfast, snacking, dessert, or freezing for later.
- Prep Time: 15 minutes
- Cook Time: 1 HOUR
- Total Time: 1 hour 15 minutes
- Yield: 10 SLICES = 1 LOAF 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- ¼ cup sour cream or plain Greek yogurt
Mix-Ins
- 2 cups shredded zucchini (do not peel or squeeze dry)
- 1 cup chopped walnuts or pecans (optional)
- ¾ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl whisk together the eggs, vegetable oil, melted butter, granulated sugar, brown sugar, vanilla, and sour cream until smooth.
- Fold the shredded zucchini into the wet ingredients.
- Add the dry ingredients and stir just until combined. Do not overmix.
- Fold in the walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy.
Notes
Make It Your Own
- Add ¾ cup chocolate chips for chocolate chip zucchini bread.
- Mix in chopped pecans or walnuts for extra crunch.
- Top with coarse sugar before baking for a bakery-style crust.
- Add lemon zest and a simple glaze for a bright summer twist.
- Swap the cinnamon for pumpkin pie spice during the fall.
Storage
Store covered at room temperature for up to 4 days.
Refrigerate for up to 1 week.
Freeze the whole loaf or individual slices for up to 3 months.
Freezing
Wrap the cooled loaf tightly in plastic wrap and aluminum foil before freezing. Thaw overnight at room temperature.
Pro Tips
- Do not peel the zucchini.
- Do not squeeze out the moisture from the zucchini.
- Measure flour correctly by spooning it into the measuring cup.
- Mix the batter only until the flour disappears.
- Let the bread cool completely before slicing for the best texture.