BEST Zucchini Bread Recipe

If you’re searching for the best zucchini bread recipe, you’ve just found it. This one’s moist, super flavorful, and ridiculously easy—even if you’ve never baked a loaf in your life.

It all started with a giant zucchini from our garden. My husband came in holding it like it was a prize catch, grinning ear to ear. And just like every summer, I knew exactly what to do: shred it, bake it, and turn it into something people actually want to eat.

What makes it the best? Cozy cinnamon spice, a perfectly soft crumb, and that golden crust that cracks just right on top. Whether you’re baking for family brunch, using up a garden haul, or sneaking vegetables past your kids—this loaf’s got your back.

And don’t worry—you can’t taste the zucchini. Pinky promise.

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Why Zucchini Bread Deserves a Spot in Your Recipe Box

Let’s clear one thing up: zucchini isn’t here to flavor your bread. It’s here for texture. When you grate it down, zucchini melts into the batter, bringing moisture and softness without making the bread soggy—as long as you treat it right (more on that in a sec).

It’s also a sneaky win for picky eaters and veggie-averse kiddos. No one will know there’s something green in their slice unless you tell them. And you don’t have to.

This is the best zucchini bread recipe to make when your garden goes wild, or when you’re looking for a quick, satisfying bake that’s low-fuss and high-reward.

It’s one of those cozy, easy bakes that’s secretly packed with veggies and always turns out moist and delicious—a truly classic zucchini bread everyone loves.

Ingredients List: What You’ll Need

Everything you need to make this easy zucchini bread recipe is probably already in your pantry. You’re probably stocked up on most of these ingredients already. Here’s your shopping (or pantry) checklist.

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• Optional: 1/4 teaspoon cardamom

Sweeteners:

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar

The combo of white and brown sugar adds the perfect balance of sweetness and caramel flavor.

Wet Ingredients:

• 1/2 cup melted butter
• 1/4 cup neutral oil (canola or vegetable)
• 2 large eggs
• 1/4 cup sour cream
• 2 teaspoons vanilla extract

The sour cream makes this loaf ultra-tender. Don’t skip it.

Star Ingredient:

• 2 cups grated zucchini (about 12 oz)—no need to peel! Just trim the ends, grate, and blot or squeeze gently to remove extra moisture.

Optional Add-Ins:

• 1/2–1 cup chocolate chips (semi-sweet or dark)
• 1/2–1 cup chopped walnuts or pecans
• 1 tablespoon raw or granulated sugar for topping

How to Make the Best Zucchini Bread Recipe (Step-by-Step)

Here’s how to make the best zucchini bread recipe, step by step. It’s super forgiving, even for first-time bakers. This is a quick bread, which means no yeast, no kneading, and no rise time. Just stir, pour, and bake.

Step 1: Preheat the Oven

Set your oven to 350°F and grease or line a 9×5 inch loaf pan with parchment paper.

Step 2: Prep the Zucchini

Grate the zucchini with a box grater or food processor. Don’t peel it—the skin melts right in and adds color.

Wrap the grated zucchini in paper towels or a clean kitchen towel. Squeeze or blot out some moisture. You don’t need it bone dry, just not dripping wet.

Want a bonus tip? Toss the zucchini with a tablespoon of flour from your dry mix. It helps prevent sinking.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together melted butter, oil, both sugars, eggs, vanilla, and sour cream until smooth.

Step 4: Whisk the Dry

In a second bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cardamom.

Step 5: Combine

Gently fold the dry mixture into the wet mixture. Do not overmix—just stir until no streaks of flour remain.

Fold in the zucchini and any add-ins like chocolate chips or chopped nuts.

Step 6: Bake

Pour the batter into your prepared loaf pan. Sprinkle the top with sugar or extra chips if you want a little crunch.

Bake for 60 to 80 minutes, checking at the 60-minute mark. A toothpick should come out clean or with a few moist crumbs.

If the top starts to brown too quickly, cover it loosely with foil halfway through baking.

Step 7: Cool Like a Pro

Let the bread cool in the pan for 20–30 minutes. Then transfer it to a wire rack. Cool it on its side to keep the edges crisp.

Texture Tips: This Is Where the Magic Happens

Want to make the best zucchini bread recipe truly next level? Pay attention to these texture-saving tips:

• Squeeze (don’t wring) the zucchini: Too much liquid makes the bread gummy. Just a gentle blot or squeeze is perfect.
• Toss zucchini with flour: Prevents it from sinking and keeps the loaf light.
• Avoid overmixing: Stir gently. Overmixing = tough bread.
• Cool completely: The loaf continues to set as it cools. Slicing too soon can lead to crumbly pieces.

And that beautiful crack on top? It’s a sign of success, not a flaw.

Easy Variations to Keep Things Fun

Whether you like chocolate chip zucchini bread or prefer a simple zucchini loaf with nuts, this recipe is your perfect base. This recipe is endlessly adaptable. Once you’ve nailed the basic version, try one of these fun spins:

• Chocolate Chip Zucchini Bread – Dessert vibes all the way.
• Nutty Version – Add toasted walnuts or pecans for extra crunch.
• Zucchini Bread Without Nuts – Perfect for allergies or picky eaters.
• Cinnamon Sugar Top – Sprinkle the top before baking for a sweet, crisp crust.
• Double Batch and Freeze One – Because you will want another later.

Serving Suggestions: It’s Not Just for Breakfast

This loaf is perfect on its own, but here’s how to take it up a notch:

• Warm with butter – The classic move.
• Sliced with cream cheese – Sounds weird, tastes amazing.
• Toasted with coffee – A grown-up treat.
• With ice cream – Yes, really. Try it once, thank me later.

Pair it with a chilled glass of milk or a warm mug of tea for maximum coziness.

You can also serve it alongside a fruity treat like our strawberry rhubarb crumble or the refreshing no-bake lemon blueberry dessert for a full brunch spread.

Storage & Freezing Instructions

You’ve got options.

• Room Temp: Store in an airtight container for up to 5 days.
• Fridge: Not recommended—makes the texture weird and dense.
• Freezer: Wrap the whole loaf or individual slices in plastic, then a ziplock bag. Freeze for up to 3 months.

To reheat: microwave a slice for 10–15 seconds or toast it lightly.

Zucchini Bread FAQs

Related Recipes You’ll Love

Looking for more cozy quick breads and breakfast bakes? Try these favorites:

• Fluffy and moist banana bread recipe – another classic, always a hit
• Cozy fall favorite pumpkin bread – warm, spicy, and perfect for chilly mornings
• Pumpkin banana bread combo – two favorites in one
• Easy carrot cake – moist, tender, and loaded with flavor
• Strawberry rhubarb pie – a seasonal classic

BEST Zucchini Bread Recipe

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• Author: Jake
• Total Time: 85 minutes
• Yield: 1 loaf

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Description

Moist, easy, and totally foolproof zucchini bread with cozy cinnamon spice and a golden, tender crumb. The perfect way to use up garden zucchini and win over even picky eaters.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• Optional: 1/4 teaspoon cardamom
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup melted butter
• 1/4 cup neutral oil (canola or vegetable)
• 2 large eggs
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 12 oz)
• Optional: 1/2–1 cup chocolate chips (semi-sweet or dark)
• Optional: 1/2–1 cup chopped walnuts or pecans
• Optional: 1 tablespoon raw or granulated sugar for topping

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Instructions

1. Preheat oven to 350°F and grease or line a 9×5 inch loaf pan with parchment paper.
2. Grate zucchini (no need to peel), then blot or gently squeeze to remove excess moisture.
3. In a large bowl, whisk melted butter, oil, both sugars, eggs, vanilla, and sour cream until smooth.
4. In a second bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cardamom.
5. Gently fold dry mixture into wet mixture until just combined.
6. Fold in grated zucchini and any add-ins like chocolate chips or nuts.
7. Pour batter into prepared loaf pan and sprinkle with sugar or extra chips if desired.
8. Bake for 60–80 minutes or until a toothpick comes out clean or with moist crumbs.
9. If the top browns too quickly, loosely cover with foil halfway through.
10. Cool in pan for 20–30 minutes, then transfer to a wire rack and cool completely.

Notes

Squeeze zucchini gently to avoid soggy texture. Don’t overmix the batter. Cool completely before slicing for best results.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 240
• Sugar: 15g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Final Thoughts

This is the best zucchini bread recipe for a reason. It’s soft, flavorful, easy to make, and secretly packed with veggies. Whether you’re using up your garden haul or just looking for a comforting bake, this loaf is going to be your new go-to.

Make it once and you’ll see why it’s a hit with picky eaters, busy parents, baking beginners, and anyone who just loves a good slice of homemade bread.

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