Best Zucchini Bread Recipe
This Best Zucchini Bread Recipe is moist, tender, warmly spiced, and easy to make with simple pantry ingredients. It bakes up with a soft crumb, crackly top, and cozy cinnamon flavor—perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour 260 g; spoon and level
- 1 cup granulated sugar 200 g
- 1/2 cup light brown sugar 100 g, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 2 large eggs room temperature
- 1/2 cup neutral oil 120 ml; canola, vegetable, or light olive oil
- 1/4 cup plain Greek yogurt or sour cream 60 ml
- 2 teaspoons pure vanilla extract
- 2 cups finely shredded zucchini about 260–280 g; packed; gently squeezed to remove excess water
- 1/2 cup chopped walnuts or pecans 60 g; optional
- 1/2 cup chocolate chips 90 g; optional
- 1 tablespoon granulated sugar optional; for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line with a parchment sling for easy removal.
- Wash and dry the zucchini. Grate on the small or medium holes of a box grater. Gently squeeze the shredded zucchini with your hands or a clean towel to remove excess moisture without wringing it completely dry. If using very large zucchini, scoop out any large seeds before grating. Set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Break up any clumps of brown sugar so the mixture is evenly combined.
- In a separate medium bowl, whisk the eggs until well combined. Add the oil, Greek yogurt or sour cream, and vanilla, and whisk until smooth and slightly glossy.
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined; a few small streaks of flour are fine. Do not overmix.
- Add the shredded zucchini, chopped nuts, and chocolate chips (if using). Gently fold until the zucchini is evenly distributed and no dry pockets remain. The batter will be thick but slightly loose from the zucchini moisture.
- Scrape the batter into the prepared loaf pan and smooth the top. If desired, sprinkle about 1 tablespoon of granulated sugar over the top for a crackly crust.
- Bake on the middle rack for 55–65 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Let the zucchini bread cool in the pan for 10–15 minutes. Use the parchment sling to lift it onto a wire rack and cool completely for the cleanest slices.
- Slice with a serrated knife into thick or thin pieces. Serve plain, with butter, or with cream cheese. Enjoy for breakfast, snacks, or dessert.
Notes
• Don’t over-squeeze the zucchini; it should remain slightly damp so the bread stays moist.
• Measure flour gently—spoon and level or use a scale to avoid a dense loaf.
• Use fresh spices, especially cinnamon, for the best flavor.
• Let the bread cool at least 20–30 minutes before slicing to avoid a gummy texture.
• Batter should be thick but scoopable. If it seems extremely wet, add 1–2 tablespoons of flour. Storage:
• Room temperature: Store cooled zucchini bread tightly wrapped or in an airtight container for up to 3 days.
• Refrigerator: Store well wrapped for 4–5 days; bring to room temp or warm briefly before serving.
• Freezer: Wrap the whole loaf or slices in plastic, then place in a freezer bag. Freeze up to 3 months. Thaw at room temperature, still wrapped.
• Reheat: Microwave slices 10–15 seconds or warm in a 300°F (150°C) oven for 8–10 minutes. Variations:
• Double Cinnamon: Add an extra 1/2 teaspoon cinnamon and a pinch of cloves.
• Lemon Glazed: Drizzle cooled loaf with a simple lemon juice and powdered sugar glaze.
• Whole Wheat: Replace 1 cup all-purpose flour with whole wheat flour.
• Nuts & Seeds: Add 1/2 cup sunflower seeds or pepitas with the nuts.
• Chocolate Lover’s: Use 1/2 cup cocoa powder and reduce flour by 1/2 cup; add 1 cup chocolate chips.
• Lower Sugar: Reduce granulated sugar to 3/4 cup for a less sweet loaf.
• Measure flour gently—spoon and level or use a scale to avoid a dense loaf.
• Use fresh spices, especially cinnamon, for the best flavor.
• Let the bread cool at least 20–30 minutes before slicing to avoid a gummy texture.
• Batter should be thick but scoopable. If it seems extremely wet, add 1–2 tablespoons of flour. Storage:
• Room temperature: Store cooled zucchini bread tightly wrapped or in an airtight container for up to 3 days.
• Refrigerator: Store well wrapped for 4–5 days; bring to room temp or warm briefly before serving.
• Freezer: Wrap the whole loaf or slices in plastic, then place in a freezer bag. Freeze up to 3 months. Thaw at room temperature, still wrapped.
• Reheat: Microwave slices 10–15 seconds or warm in a 300°F (150°C) oven for 8–10 minutes. Variations:
• Double Cinnamon: Add an extra 1/2 teaspoon cinnamon and a pinch of cloves.
• Lemon Glazed: Drizzle cooled loaf with a simple lemon juice and powdered sugar glaze.
• Whole Wheat: Replace 1 cup all-purpose flour with whole wheat flour.
• Nuts & Seeds: Add 1/2 cup sunflower seeds or pepitas with the nuts.
• Chocolate Lover’s: Use 1/2 cup cocoa powder and reduce flour by 1/2 cup; add 1 cup chocolate chips.
• Lower Sugar: Reduce granulated sugar to 3/4 cup for a less sweet loaf.
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