Easy Homemade Zucchini Bread Recipe: Fresh From Your Oven

Baking the perfect zucchini bread recipe can turn an ordinary afternoon into a delightful culinary adventure.

Summer gardens often overflow with fresh zucchini waiting to be transformed into something magical.

This classic quick bread combines sweet and moist elements that make everyone crave a slice.

Warm spices like cinnamon and nutmeg dance through the batter, creating an irresistible aroma that fills your kitchen.

Tender and packed with wholesome ingredients, this recipe guarantees a treat that disappears faster than you can slice it.

The zucchini adds incredible moisture and subtle green flecks that make each bite interesting.

You’ll love how simple ingredients come together to create a dessert that feels both comforting and sophisticated.

Grab a fork and prepare to savor every delicious crumb of this remarkable bread.

Why This Is the Best Zucchini Bread Around

• Zucchini bread transforms humble vegetables into a decadent treat that surprises and delights your taste buds with unexpected sweetness and moisture.
• This recipe requires minimal technical skills, making it perfect for beginners who want to create a homemade dessert without complicated techniques or professional baking experience.
• Adaptable for various occasions like brunches, potlucks, or afternoon snacks, this bread works as a breakfast item, dessert, or quick energy-boosting treat that everyone will enjoy.
• Zucchini adds hidden vegetables to a delicious bread, sneaking extra nutrition into a seemingly indulgent recipe that kids and adults will love without feeling like they're eating something healthy.

Everything You’ll Need for This Recipe

• Zucchini: A fresh vegetable that adds moisture and subtle green color to the bread.
• Flour: The primary structure-building ingredient for the bread's texture.
• Eggs: Essential binding agent that helps hold the bread together.
• Butter: Provides rich flavor and contributes to the bread's tender crumb.

• Sour Cream, Oil: These ingredients ensure the bread remains moist and soft.
• Vanilla: Adds a warm, sweet background flavor to the bread.
• Brown Sugar: Brings deep caramel notes and additional moisture to the recipe.

• Cinnamon, Nutmeg, Cardamom: These warm spices create a complex and aromatic flavor profile for the zucchini bread.
• Baking Soda, Baking Powder, Salt: Key leavening agents that help the bread rise and develop a light texture.

• Chocolate Chips, Nuts: Add extra texture and flavor to personalize the zucchini bread.
• Raw Sugar: Provides a sweet, crunchy topping for the bread's surface.

How to Make Zucchini Bread from Scratch

Step 1: Prepare Baking Station

Crank up the oven to 350°F.

Grab your 9×5-inch loaf pan and create a non-stick surface by either lining it with parchment paper or generously greasing it with butter or cooking spray.

Step 2: Craft Dry Ingredient Blend

• All-purpose flour
• White sugar
• Brown sugar
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cardamom (optional)

Step 3: Whisk Wet Ingredient Mixture

• Melted butter
• Vegetable oil
• Brown sugar
• Sour cream
• Eggs
• Vanilla extract

Step 4: Transform Zucchini

Grab a box grater and shred the zucchini using large holes.

Use paper towels to blot and squeeze out extra moisture, ensuring your bread won’t become soggy.

Step 5: Combine Ingredients

Gently stir shredded zucchini into dry ingredients until evenly coated.

Slowly fold dry mixture into wet ingredients, mixing just until combined.

Avoid overmixing to keep the bread tender.

Step 6: Add Delightful Extras

• Chocolate chips
• Chopped walnuts
• Pecans

Step 7: Bake Until Golden

Pour batter into prepared pan.

Sprinkle raw sugar or extra chocolate chips on top.

Bake for 60-70 minutes until a toothpick comes out clean.

Step 8: Cool and Slice

Allow bread to rest in the pan for 15 minutes.

Transfer to a wire rack to cool completely.

Slice and serve at room temperature or slightly warm.

Smart Tips for Moist and Flavorful Bread

• Remove excess moisture by gently pressing shredded zucchini with paper towels to prevent soggy bread and ensure a perfect texture.
• Experiment with spice ratios, mixing cinnamon, nutmeg, and cardamom to create a personalized flavor profile that enhances the bread's warmth.
• Stir batter gently and minimally to maintain a tender, light crumb and avoid developing tough gluten strands.
• Check zucchini's water content by weighing or measuring before adding to ensure consistent bread consistency every time.
• Swap some white flour with whole wheat flour or add ground flaxseed to increase fiber and nutritional density without compromising taste.

How to Store and Enjoy It Later

• Store leftover zucchini bread in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator, maintaining its moisture and freshness.
• Wrap the completely cooled bread in plastic wrap, then aluminum foil, and freeze for up to 3 months, preserving its delicious flavor and texture.
• Cut bread into individual slices, separate with parchment paper, place in a freezer bag, and store for quick, convenient defrosting and enjoying later.
• Warm refrigerated or thawed slices in a toaster oven at 350°F for 3-5 minutes, or microwave for 10-15 seconds to restore that fresh-baked warmth and softness.

What Goes Well With Zucchini Bread

• Flavor-Boosting Beverage Companions: Pair this zucchini bread with a warm chai latte for a spice-complementing experience that echoes the bread's cinnamon and cardamom notes.
• Creamy Contrast Match: Serve alongside a cold glass of vanilla almond milk, which softens the bread's warm spices and provides a smooth, refreshing counterpoint.
• Sweet Sidekick Selection: Enjoy with a light cream cheese spread or honey butter to enhance the bread's subtle sweetness and add a luxurious, rich layer of flavor.
• Texture-Enhancing Partner: Complement the bread with a scoop of vanilla bean ice cream, creating a delightful temperature and texture contrast that elevates the entire dessert experience.

Tasty Swaps for a New Zucchini Bread Spin

• Gluten-Free Zucchini Bread: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains moisture and texture.
• Vegan Zucchini Loaf: Substitute eggs with flax eggs, use coconut oil instead of butter, and swap sour cream with plant-based yogurt for a dairy-free alternative.
• Low-Sugar Zucchini Bread: Reduce sugar content by using stevia or monk fruit sweetener, and incorporate more spices like cinnamon to enhance natural sweetness without adding calories.
• Protein-Packed Zucchini Bread: Add protein powder or incorporate chopped nuts like almonds and walnuts to increase protein content and create a more nutritionally balanced quick bread.

FAQs

• Why should I blot the zucchini before adding it to the batter?

Blotting removes excess moisture to prevent a soggy, wet bread and ensures a perfectly textured zucchini bread with the right consistency.

• Can I substitute ingredients in this recipe?

Yes, you can swap sour cream with Greek yogurt, use different oils like coconut or vegetable oil, and replace some flour with whole wheat flour for added nutrition.

• How do I know when the zucchini bread is fully baked?

Insert a toothpick into the center of the bread – if it comes out clean or with just a few moist crumbs, the bread is done. Be careful not to overbake, which can dry out the bread.

• Is it necessary to use all the spices listed in the recipe?

While the spices enhance flavor, you can adjust or omit them based on personal preference. Cinnamon is the most traditional and recommended spice for zucchini bread.

Best Recipe For Zucchini Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 27 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Homemade Zucchini Bread delivers a moist, hearty slice of comfort straight from grandma’s kitchen. Warm spices and fresh zucchini create a delightful quick bread you’ll crave with morning coffee or afternoon tea.

---

Ingredients

Scale 1x2x3x

Main Dry Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1/4 teaspoon cardamom

Wet and Moist Ingredients:

• 2 cups shredded zucchini (12 ounces, about 2 zucchini)
• 1/2 cup butter (1 stick), melted
• 1/4 cup neutral oil (vegetable oil, canola oil, light olive oil)
• 1/4 cup sour cream
• 2 eggs
• 2 teaspoons vanilla

Add-ins and Toppings:

• 1 cup chocolate chips (half mini, half dark chocolate chopped)
• 3/4 cup toasted walnuts or pecans
• 1 tablespoon raw sugar or granulated sugar (to top bread)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by heating the oven to 350°F and lining a 9×5-inch loaf pan with parchment paper or applying a thorough grease coating. Optional: toast nuts for enhanced flavor profile.
2. Create a dry ingredient blend by whisking flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom in a medium mixing bowl until thoroughly combined.
3. Craft a smooth wet ingredient mixture by whisking melted butter, oil, brown sugar, sour cream, eggs, and vanilla in a large bowl until the consistency is uniform and glossy.
4. Process the zucchini using a box grater’s large holes, then meticulously remove excess moisture by blotting with paper towels or gently squeezing.
5. Incorporate shredded zucchini into the dry ingredients, ensuring even coating. Gradually fold the dry mixture into wet ingredients, stirring gently to maintain a delicate texture.
6. Enhance the batter by folding in chocolate chips or nuts just before the mixture is completely combined, distributing ingredients evenly without overworking the batter.
7. Transfer the prepared mixture into the pan, garnishing the surface with raw sugar or additional chocolate chips. Bake for 60-70 minutes, checking doneness with a toothpick inserted into the center – it should emerge clean.
8. Allow the bread to rest in the pan for 15 minutes, then transfer to a wire rack for complete cooling. Serve at room temperature or slightly warmed for optimal enjoyment.

Notes

• Pat excess moisture from zucchini to prevent soggy bread, ensuring a perfectly tender texture that doesn’t become wet or dense.
• Toast nuts before adding to enhance their natural oils and create a deeper, more complex nutty flavor profile in the bread.
• Consider reducing sugar by 1/4 cup for a less sweet version or swap some white flour with whole wheat flour to boost nutritional value and add a subtle nuttier taste.
• Wrap cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for up to 3-4 days at room temperature, or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 292
• Sugar: 20 g
• Sodium: 175 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 37 mg