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