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Easy Zucchini Bread Recipe

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3.9 from 51 reviews

  • Author: Ezabella
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

This Easy Zucchini Bread recipe delivers a moist and flavorful quick bread that’s perfect for breakfast or a snack. Made with grated zucchini, warm cinnamon, and a tender crumb, it is a great way to use fresh summer zucchini. The bread bakes in just under an hour with simple pantry ingredients, resulting in a delicious treat that’s both comforting and wholesome.

Ingredients

Wet Ingredients

  • 1 cup grated zucchini (see note)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon ground cinnamon

Optional Add-ins

  • Chocolate chips, raisins, or walnuts (quantity as desired)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper and lightly spray it with nonstick cooking spray to ensure easy removal of the bread.
  2. Squeeze out excess moisture from zucchini: Place the grated zucchini into a cheesecloth or a few layers of paper towel. Squeeze firmly to remove as much water as possible to prevent the bread from becoming soggy.
  3. Mix wet ingredients: In a large bowl, combine the melted butter with the granulated sugar and brown sugar. Beat in the large egg, sour cream, and vanilla extract until the mixture is smooth and well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and Kosher salt until evenly mixed.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon until just combined. The batter will be thick. Fold in the squeezed zucchini and any optional add-ins like chocolate chips, raisins, or walnuts if using.
  6. Pour batter into pan: Spread the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake the bread: Bake in the preheated oven for about 50 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. If the bread is browning too quickly, cover the top loosely with foil to prevent burning.
  8. Cool the bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely or serve warm as preferred.
  9. Slice and serve: Slice the zucchini bread into 1/2-inch thick pieces and enjoy it while warm or at room temperature. It pairs wonderfully with butter or cream cheese.

Notes

  • Make sure to squeeze out as much water as possible from the grated zucchini to avoid a soggy bread texture.
  • Optional mix-ins like chocolate chips, walnuts, or raisins add extra flavor and texture.
  • This bread keeps well at room temperature for 2-3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute sour cream with coconut yogurt and use a dairy-free butter alternative.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/easy-zucchini-bread-recipe/