My favorite homemade zucchini bread is soft and moist, made with sour cream, vanilla extract, warm cinnamon, and freshly grated summer zucchini. This easy zucchini bread recipe makes one perfect, tall loaf, with the option to bake the batter as zucchini muffins as well.
While banana bread is quick, easy, and a year-round favorite, I can’t get enough of this easy zucchini bread recipe when fresh zucchini comes into season. My favorite zucchini bread is fluffy, not too dense, and warmly spiced with cozy cinnamon. It’s all about the ratio of shredded zucchini to sour cream and oil, which keeps the bread soft and moist for days.
I love baking with fresh zucchini, and there’s no shortage of it in our garden at this time of year. Grate this tender summer squash to make chocolate zucchini bread next.
Why You’ll Never Need Another Zucchini Bread Recipe
- Mixed in 5 minutes. You can use a hand mixer if you have one, but the batter comes together easily enough with a whisk and a spatula.
- Fluffy and flavorful. A hint of vanilla extract and cinnamon enhances the flavor.
- Ready for mix-ins. Adapt the bread with add-ins like chocolate chips, nuts, or fresh blueberries.
- Double it for later. This recipe makes one tall, perfect zucchini bread in a 9×5-inch loaf pan. You can absolutely double it and freeze one loaf for later. Also, see my tip below for baking this recipe as moist zucchini muffins.
Ingredient Notes
These are the key ingredients needed for this easy zucchini bread recipe, why you’ll need them, and possible substitutions. Scroll to the printable recipe card for the complete recipe, including ingredient measurements.
- Grated Zucchini – Small to medium-sized zucchini is best. Peeling the zucchini isn’t necessary; it doesn’t affect the flavor or texture, and leaving the skins on adds pretty pops of green throughout the bread. The only time I ever peel it is if I’m working with overgrown or larger zucchini with thick, tough skin.
- Vegetable Oil – While butter has flavor, oil makes this zucchini bread especially moist and tender, which I prefer. If you’re looking for a bread without oil, I also have a reduced-sugar, no-oil version in the form of my zucchini bread with applesauce that you might like.
- Sour Cream – Again, for a moist, flavorful crumb. Plain Greek yogurt makes a good substitute. I tested different ratios of zucchini and sour cream to find the perfect balance in my zucchini bread recipe. Too much moisture makes the bread soggy and dense on the bottom, so I recommend sticking to the amounts as written for the best results.
- All-purpose Flour – Use a kitchen scale or the spoon-and-level method to measure the flour correctly. Adding too much flour makes the bread crumbly and dry.
- Cinnamon – Adding cinnamon to this zucchini bread is optional. You can leave it out or substitute it with another spice, like nutmeg.
- Baking Soda and Powder – This quick bread recipe uses both to encourage the bread to rise quickly in the oven. Make sure the leavening is fresh and not past its expiration date.
Do You Taste the Zucchini?
While it sounds strange to bake with a vegetable, you don’t taste the zucchini in recipes like zucchini bread or chocolate zucchini cake. Similar to how carrots meld into carrot muffins and carrot cake, shredded zucchini adds loads of moisture without impacting the flavor in baked goods.
Shredding the Zucchini for Zucchini Bread
You can leave the skins on and shred the zucchini using the large holes on a box grater.
- How many zucchini? You’ll need 2 small or 1 medium zucchini to make 1 ½ cups when grated.
- Should I squeeze the water out of the shredded zucchini? Yes. After grating the zucchini, use paper towels to squeeze out the excess moisture.
Some recipes don’t require draining the zucchini, while others call for blotting it dry. However, because this zucchini bread recipe already contains sour cream for moisture, it’s important to wring the extra water from the zucchini before adding it to the batter. Otherwise, too much moisture makes the bread soggy.
How to Make Zucchini Bread
You can combine the zucchini bread batter using an electric mixer or by hand. The key here is not to overmix, which can lead to a dense, heavy zucchini loaf. Stir just until the dry ingredients disappear into the wet batter, and no more.
- Grate the zucchini. First, shred the zucchini into a bowl, then squeeze out the excess moisture using paper towels (see above). Afterward, fluff the zucchini with a fork.
- Mix the wet ingredients. Next, beat the eggs, oil, sour cream, and vanilla extract together in a bowl. Add the sugar.
- Combine and add the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Slowly add the dry mixture into your wet batter, just until the ingredients start to combine. If you’d like, now is the time to fold in any mix-ins, like chocolate chips or chopped nuts.
- Add the zucchini. Now, gently fold in the zucchini. Do this by hand if you’re using a mixer. Then, pour the quick bread batter into a greased 9-inch loaf pan. I like to line my pan with parchment paper, too, for even easier removal.
- Bake. Bake this zucchini bread at 350ºF for 55-65 minutes. To test it for doneness, insert a wooden toothpick into the center of the loaf. If it comes out clean, the zucchini bread is done. After baking, rest the bread in the pan for 20 minutes or so, then remove it and let it cool for an hour. It’s so tempting to slice into this bread right away, but I think it gets better the longer it sits!
Make Zucchini Muffins Instead
You can make this quick zucchini bread recipe into 12 standard-sized zucchini muffins. To make muffins, reduce the baking powder in the recipe to ¼ teaspoon. Fill the muffin liners ¾ full, which is about 1 heaping large scoop. Bake the muffins at 375ºF for 16-20 minutes.
Recipe FAQs
Peeling is optional and won’t affect the flavor or texture either way. Just wash the zucchini well before you grate it.
I bake my zucchini bread at 350ºF for exactly 60 minutes. The baking time can vary depending on the type of pan you’re using and your oven. I suggest a range of 55-65 minutes.
Sunken zucchini bread is usually caused by overmixing the batter. Once you’ve added the dry ingredients, fold the batter gently. It can also sink if you open the oven door before the bread is finished baking. No peeking!
If you’d like, you can add up to ¾ cup of chocolate chips or ½ cup of chopped nuts, like walnuts, pecans, or almonds, to the zucchini bread batter. It may affect the baking time, so use the toothpick test to check that the bread is done.
Storage and Freezing
- Store at room temperature. This moist zucchini bread stays fresh for up to 4 days. Store it in an airtight container on the countertop. If you keep this bread in the fridge, take it out ahead of serving so it comes to room temperature again.
- Freeze it. Be sure the loaf is completely cooled, then wrap it tightly in plastic wrap and again in aluminum foil. Finally, I like to put it in a Ziploc bag to further prevent any freezer burn. I recommend freezing for 2-3 months. Thaw the bread overnight on the counter. Then store it in an airtight container.
Try These Other Quick Bread Recipes
Easy Zucchini Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Category: Bread
- Method: Oven
- Cuisine: American
Description
This zucchini bread recipe makes a fluffy, flavorful, and moist loaf filled with cozy cinnamon and freshly grated zucchini. Easy to bake and slice!
Ingredients
- 1 ½ cups grated zucchini (2 small or 1 medium zucchini)
- ½ cup (118ml) vegetable oil
- 2 large eggs
- 2 teaspoons (10ml) pure vanilla extract
- ¼ cup (48g) sour cream
- 1 cup (190g) granulated sugar
- 1 3/4 cups (210g) all-purpose flour
- 1 tablespoon (7.5g) Cinnamon
- 1 teaspoon (4.2g) baking soda
- 1 teaspoon (3.75g) baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Generously grease a 9-inch loaf pan and set aside. Line the pan with parchment paper if desired.
- Using a large cheese grater, grate the zucchini with the skin on. Use a paper towel to squeeze out extra water in the zucchini and fluff with a fork.
- Combine the eggs, oil, sour cream, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
- In a large mixing bowl, add the flour, cinnamon, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine.
- Fold in the zucchini using a spatula and finish mixing the batter by hand. Pour the batter into the prepared pan.
- Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
- Add 3/4 cups chocolate chips or 1/2 cup chopped nuts. Note this might affect baking time
- Substitute the sour cream with plain or Greek yogurt instead
- Baking times will vary depending on the type of pan and the true oven temperature. Mine is ready at exactly 60 minutes, but I suggest 55-65 minutes as a range.
- Store airtight at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 262mg
- Fat: 13g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3.7g
- Cholesterol: 39mg
Is it necessary to add the cinnamon? My husband is allergic to it.
No you don’t need to, it’s just for flavor or you can swap it for something else.
No, the cinnamon is not necessary. You can leave it plain or try using ground cardamomum or nutmeg, (1 tsp) if you like either of those. You could take to asavory flavor by using oregano and basil (Italian seasoning) It is surprisingly tasty!
My husband says this is the best zucchini bread ever and I am 65 and baking for years
I love that so so much!
Do you know about how long to bake normal size muffins?
16-20 minutes. HEre’s the muffin recipe https://beyondfrosting.com/chocolate-chip-zucchini-muffins/
Love the bread! but can someone tell me about this chocolate streusel you all are talking about!
Unfortunately the updated recipe I removed the streusel. I believe those comments are very old. So sorry about that!
Thank you Dorothy!
Thanks Tahny! I am STILL eating leftovers, but not complaining!
I feel like I had this ah-ha moment and now all I want to do is make perfect dome cupcakes! Thanks Sally!
Thanks Jocelyn! My taste testers tell me the loved this recipe and some that don’t even really like zucchini bread enjoyed it as well. I think it is the chocolate streusel haha. Thanks for coming by!