This easy zucchini bread is a moist and flavorful quick bread recipe that takes only 10 minutes to make in one bowl! A slice of this bread is a family favorite.
Other quick bread recipes we love include this easy banana bread and chocolate zucchini bread recipe!
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The Best Zucchini Bread Recipe
This easy zucchini bread recipe is a slightly less sweet and citrusy version of my lemon blueberry zucchini bread. With warm cinnamon spice, this is one one of the best zucchini recipes to make year-round!
Zucchini has such a mild flavor, it’s no wonder my kids could never tell it was hiding in zucchini muffins, banana zucchini muffins or my zucchini chocolate chip muffins. They know now but still love this bread and my zucchini brownie recipe!
Why You’ll Love This Recipe
- Moist and tender: The zucchini adds moisture leading to a soft, tender crumb that is irresistible and you can’t even taste the zucchini!
- Easy to make: This classic zucchini bread recipe comes together in one bowl and is customizable with dried fruit, nuts or chocolate chips.
- Freeze friendly: This quick bread freezes beautifully. Double the recipe and make one loaf for now and one for later.
Ingredients
Find the full printable recipe with specific measurements below.
Variations
- Add in some raisins or dried cranberries for added texture and sweetness. Slivered almonds or walnuts would also add a nice crunch.
- Chocolate chips or mini chocolate chips are a fun zucchini bread addition that is make this loaf suitable for dessert.
- Depending on the season you could up the warm spices with a little nutmeg or pumpkin pie spice.
- Add some fresh blueberries for a burst of juicy taste.
- Lighten it up with some lemon zest and a lovely powdered sugar glaze.
How to Make Zucchini Bread
Grate zucchini using a box grater, then place zucchini in a cheese cloth or paper towel. Squeeze out as much water as you can.
In a large mixing bowl, combine sugars with melted butter. Add the egg, sour cream and vanilla then mix. Whisk together the flour, baking soda, baking powder, cinnamon and salt to remove any lumps. Combine wet and dry ingredients.
Gently fold in your shredded zucchini with any additional add-ins and place in prepared loaf pan.
Bake for 50 minutes or until toothpick comes out clean. Let cool in pan before removing to a wire rack to cool. Serve warm or cool and enjoy!
Expert Tips
- I used a medium-sized zucchini and 1 was just enough for 1 cup grated zucchini. Large zucchini may need to have the seeds removed (which can be bitter) and peeled if the skin appears tough.
- Room temperature ingredients will combine together better in your zucchini bread batter and are less likely to cause overmixing. Be sure to measure correctly as well!
- Squeeze out the excess water. Zucchini contains a lot of it, so for maximum flavor, squeeze out the water and pack it in the measuring cup.
- Swap the sour cream for Greek yogurt or buttermilk, if you’d prefer. If you don’t have any, make your own!
- Test for doneness with a toothpick: Cooking times may vary so I suggest at 45-50 minutes to test your bread with a toothpick by inserting it into the center of the bread. If it comes out clean, your bread is ready. If batter sticks to the toothpick, add additional cooking time. If your bread browning too quickly on top, cover with foil.
How to Store and Freeze Zucchini Bread
- Store: Once cooled, this bread will keep fresh in an airtight container on the counter for up to 4 days. After that, transfer it to the fridge for an extra few days to maintain freshness.
- Freezer: To freeze, wrap each loaf (if you’re making more than one) individually in plastic wrap. Place in a freezer-friendly Ziploc bag and keep frozen for up to 3 months. Thaw in the fridge overnight before unwrapping it to preserve moisture.
Love quick bread recipes? Make this banana nut bread, pumpkin bread or sweet cornbread next!
More Zucchini Recipes
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Easy Zucchini Bread Recipe
Video
Equipment
Ingredients
- 1 cup grated zucchini *see note
- ½ cup unsalted butter , melted and slightly cooled
- ½ cup light brown sugar , packed
- ½ cup granulated sugar
- 1 large egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 teaspoon ground cinnamon
Optional: 1/2 cup chocolate chips, raisins, or chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a 8×4-inch loaf pan with parchment paper and spray lightly with nonstick cooking spray.
- Place the zucchini in a cheese cloth or a paper towel. Squeeze out as much water as possible.
- In a large bowl, mix the butter, sugar, and brown sugar. Mix in the egg, sour cream, and vanilla until combined.
- In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Stir in the flour mixture with a wooden spoon until combined (it will be a thicker batter). Fold in the zucchini and chocolate chips, raisins, or walnuts, if using. Spread evenly in the loaf pan.
- Bake 50 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. If browning too quickly, top with a piece of foil. Let cool in pan 10 minutes before removing to cool.
- Slice into 1/2-inch slices. Serve while warm or cool.
Notes
- I used a medium-sized zucchini and 1 was just enough for this recipe.
- Use either the small and medium holes on the grater, or a bit of both depending on the desired texture.
- Squeeze out the excess water. Zucchini contains a lot of it, so for maximum flavor, squeeze out the water and pack it in the measuring cup.
- I like to add 1 cup that is packed. You can add up to 1 1/2 cups packed zucchini.
- Swap the sour cream for Greek yogurt or buttermilk, if you’d prefer. If you don’t have any, make your own!
- Add in some raisins for added texture and sweetness. Slivered almonds or walnuts would also add a nice crunch.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
This versatile quick bread is so good just on its own served warm or at room temperature! Enjoy it in the morning with a cup of tea slathered with some cinnamon butter, strawberry jam or apple butter. For a snack top it with almond butter for a protein boost. For dessert add a scoop of vanilla ice cream.
No, you do not need to peel zucchini for this easy zucchini loaf. The skin of zucchini is both thin and edible and softens while baking so you will not even notice it. The skin also contains many vitamins and minerals you would be missing out on if you peel it!
You can, but it needs to be thawed and then the excess water squeezed out as frozen zucchini will have much more water than fresh zucchini. If you don’t take the extra step to squeeze out the water, your quick bread may be too soggy.
You can use a box grater, a food processor or even the grating attachment on your Kitchenaid stand mixer. I prefer to use my box grater and shred the zucchini on the small or medium holes, learn all the tips on how to shred zucchini to avoid any mishaps.
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Kid-Friendly, Nut-Free, Quick Bread, Snacks, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Making zucchini bread for thanksgiving this year. I have tried it for husband and I and it’s really good
This recipe is really perfect! The bread turned out so good! Thanks for the recipe!
I LOVE zucchini bread pretty much the only way I will eat zucchini haha. And this recipe is spot on and indeed super easy to make!
This is my favorite zucchini bread recipe! It comes out perfect every single time.
Love that this is a one bowl recipe! This is zucchini bread is super moist and I love the light cinnamon flavor.
Oh, how we love some warm zucchini bread with butter!! This is one of my go-to breads! The house smells amazing when it’s in the oven!
I’m so happy to hear you love it, Kristyn! :)
This is my favorite bread to take to friends & neighbors! It’s a very easy recipe & it makes the most delicious, soft bread!