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You better believe I count down to zucchini season so I know when I can make this delicious Zucchini Bread! It’s moist, perfectly spiced, and loaded with the best flavor and a hint of veggies!
A Reader’s Review
I’ve tried several zucchini bread recipes but this one is the best! Thanks for the recipe!
Dennis
Why This Recipe Will Be On Repeat All Summer
- Perfectly Moist, Not Mushy: Some recipes end up soggy or dense. I’ve tested this recipe to have the perfect balance of flour-to-liquid ratio.
- Just the Right Sweetness: It’s not overly sugary, so the warm cinnamon and subtle zucchini flavor actually shine through instead of getting lost.
- Freezes Like a Dream: Make a double batch and freeze a loaf for later! It holds up perfectly and tastes just as good reheated.
Zucchini Bread Ingredients
- Use small zucchini: Smaller zucchini are sweeter and more moist, which makes them perfect for baking.
- Grate it fine: I use the small side of the box grater for even texture, but the large side works if you like more bite.
- Remove moisture: Press grated zucchini with paper towels or cheesecloth. Hands work, but it’s messy!
- Mix In Ideas: Chocolate chips? Yes. Chopped walnuts? Also yes. Add ½ to ¾ cup of your favorite mix-ins before baking.
- Butter or oil? I use canola oil for moisture, but melted butter works too. Just expect a denser texture if you use butter.
How to Make The BEST Zucchini Bread
I love how ridiculously easy this zucchini bread is. Just a handful of pantry staples, a quick mix, and boom, you’ve got a perfectly moist, cozy loaf. For more ways to use up zucchini, click here.
- Prep and Combine Spices: Preheat the oven to 350°F. Spray a 9 x 4 x 3 loaf pan with nonstick cooking spray, then dust it well with flour and tap out the excess and set it aside. Whisk together the flour, cinnamon, salt, and baking soda in a medium bowl.
- Beat Wet Ingredients: Add canola oil, sugar, brown sugar, and eggs to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined. Add vanilla extract and sour cream, and mix until fully combined.
- Drain Zucchini: Squeeze the freshly shredded zucchini with your hands to remove the excess liquid. You can use paper towels or cheesecloth to contain the zucchini juices.
- Add Drained Zucchini: Stir the drained zucchini into the batter.
- Add Dry Ingredients: Add the flour mixture to the zucchini mixture and mix just until fully combined.
- Bake: Add the batter to the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean from the center of the loaf. Let the zucchini bread cool for about 10 minutes before removing it from the pan. Let it cool for at least 30 more minutes before slicing and serving.
Make Two Loaves
Double the Fun! This recipe makes one tall, beautiful loaf in a 13×5-inch pan. But you can split the batter into two 9x5x3-inch pans. Just reduce the bake time to about 40–45 minutes and test with a toothpick.
How to Store Leftover Zucchini Bread
- Room Temperature: Store zucchini bread in an airtight container at room temperature for 3-4 days.
- In the Freezer: To freeze, wrap the cooled loaf in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil, then place it in a freezer bag. Store in the freezer for up to 3 months. Set it on the counter at room temperature for a couple of hours to thaw.
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Classic Zucchini Bread
My zucchini bread is moist, flavorful, and so easy to make! It's my family's favorite way to using up my zucchini's from the garden!
Ingredients
- 1 cup all-purpose flour more for dusting the pan
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- ¼ cup canola oil
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 ½ cups grated fresh zucchini about 2 medium zucchini
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 4 x 3 loaf pan with nonstick cooking spray, then dust it well with flour and tap out the excess and set it aside.
- Whisk together 1 cup all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon salt, and ¾ teaspoon baking soda in a medium bowl.
- Add ¼ cup canola oil, ½ cup granulated sugar, ¼ cup packed light brown sugar, and 2 large eggs to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined. Add 1 teaspoon vanilla extract and ¼ cup sour cream, and mix until fully combined.
- Squeeze 1 ½ cups grated fresh zucchini with your hands to remove the excess liquid. You can use paper towels or cheesecloth to keep the zucchini contained. Stir the zucchini into the batter.
- Add the flour mixture to the zucchini mixture and mix just until fully combined.
- Add the batter to the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean from the center of the loaf.
- Let it cool for about 10 minutes before removing the bread from the pan. Let it cool for at least 30 more minutes before slicing and serving.
Video
Notes
Room Temp: Store zucchini bread in an airtight container at room temperature for 3-4 days.
To freeze, wrap the cooled loaf in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Then, place it in a freezer bag. Store in the freezer for up to 3 months. Set it on the counter at room temperature for a couple of hours to thaw.
Nutrition
Calories: 154kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 34mgSodium: 133mgPotassium: 77mgFiber: 1gSugar: 13gVitamin A: 106IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this tonight. Kinda disappointed at how short the bread is. Not very tall at all.
Sorry it didn’t turn out as tall as you’d like. Here are a few things to help: make sure to squeeze all the excess liquid out of the zucchini. Too much liquid can result in bread that is dense and short. You can also try using a smaller loaf pan. An 8.5 x 4.5-inch loaf pan will result in a taller loaf. Also, make sure your baking soda is fresh so it’s fully active. Hope these help!