slices of zucchini bread on white parchment paper

Easy Zucchini Bread

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices


Light, fluffy, moist and with a cinnamon spice flavor, you’ll love this easy zucchini bread. 


  • 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 ½ 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


Preheat the oven to 350°F: Generously grease a 9-inch loaf pan and set aside. Line the pan with parchment paper if desired.

Grate zucchini: Using the 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 wet ingredients: eggs, oil, sour cream, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.

 Combine the dry ingredients in a large mixing bowl: 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.



  • 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 true oven temperature. Mine is ready at exactly 60 minutes, but I suggest 55-65 minutes as a range.
Nutrition Information:
1 slice
  • Category: Bread
  • Method: Oven
  • Cuisine: American