Description

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.

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)

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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.

Prep Time: 15 minutes
Cook Time: 1 HOUR
Category: Breakfast, Dessert
Method: Baking
Cuisine: American