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
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)
Instructions
- 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.
- 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.
- 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.
- Process the zucchini using a box grater’s large holes, then meticulously remove excess moisture by blotting with paper towels or gently squeezing.
- 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.
- Enhance the batter by folding in chocolate chips or nuts just before the mixture is completely combined, distributing ingredients evenly without overworking the batter.
- 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.
- 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