Zucchini Bread

I don’t throw around the term “best” very often, but this truly is the best zucchini bread recipe I have ever made and eaten.

This zucchini bread recipe is soft, moist, not too sweet, and oh-so delicious. It is the perfect way to serve up some veggies.

Parents have long since “hidden” veggies in baked goods to get a little bit of nutrition into their picky eater kids. This zucchini bread from scratch is probably the king at masking or hiding veggies.

And this quick bread is super duper easy to make. If I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

In order to make this amazing homemade zucchini bread you need the following simple ingredients:

• Flour – I use all purpose flour, but you can use cake flour as well, or even self-rising flour. If you use self-rising flour leave out the baking powder but still add the baking soda.
• Cinnamon
• Salt
• Baking soda
• Baking powder
• Egg
• Oil – Vegetable oil, canola oil, olive oil, coconut oil, etc. are all good choices.
• Sugar – typically will use white sugar but brown sugar will work great too.
• Vanilla extract
• Sour cream – This ingredient is optional, but it helps make the zucchini bread nice and moist.
• Chopped nuts – I use either pecans or walnuts.
• Zucchini – The star of this dish. It is up to you whether to peel it or not. I don’t peel mine. Grate it by hand with a box grater or use a food processor. (Affiliate links: As an Amazon Affiliate, I earn on qualifying purchases.)
• Chocolate chips – these are optional and I usually don’t add them but I know lots of people like chocolate chips in their zucchini bread recipes.

Tools/Equipment

• Whisk or hand mixer/stand mixer
• Spatula
• Large mixing bowl
• 8×4 inch bread pan
• Shortening or cooking spray for pan
• Wire rack
• Cheese grater or food processor

Step 2: How to make yummy easy homemade delicious zucchini bread

Begin by preheating the oven to 325 F/162 C, with the rack in the middle position. Then in a medium bowl sift or whisk together the flour, salt, cinnamon, baking powder, and baking soda. So all the dry ingredients.

Now in a large bowl, add the egg and whisk it. Then add in the oil, vanilla extract, and sugar. Whisk those ingredients together well and then add in the sour cream and mix. The bread isn’t super sweet but you can always add a little less sugar as well to make it less sweet. Try it first like this before doing that.

You may also use a hand or stand mixer if you like. But if you don’t have one or don’t want to use it, hand whisking works great. I do recommend using a fairly sturdy whisk.

Rinse and dry the zucchini. Then you can peel it or not peel it. Run it through a cheese grater to make it nice and fine.

Step 3: Complete the zucchini bread batter

Next, time to complete the batter by folding and stirring in the chopped nuts and grated zucchini. Again, it is up to you whether to peel the zucchini or not.

Make sure to scrape the sides of the bowl with a spatula to ensure that all the ingredients are incorporated. There you have it, the zucchini bread batter is ready to go.

Step 4: Bake the easy zucchini bread

Take an 8×4 inch bread loaf pan and grease it with shortening or use cooking spray you can also just use a piece of parchment paper in the pan. Then add around a tablespoon of flour to the pan and tap the flour all around the pan. This really helps to keep the bread from sticking.

Next, pour the quick bread batter into the pan. Bake it in the oven for 55 to 65 minutes until a toothpick comes out clean, and the top is nice and golden brown.

Once the bread comes out of the oven allow it to cool for 10 to 15 minutes in the pan. After it has cooled down a bit, run a cake spatula or butter knife along the edges of the bread and pan to loosen it.

It should already be pretty loose if you greased and floured the pan.

Now all you have to do is let the bread cool the rest of the way before slicing into it and eating it. Eat plain or spread some butter on a slice of zucchini bread.

You could also add a cream cheese frosting or a glaze on top too if you wish. Enjoy!

How long does homemade zucchini bread last?

If stored in an airtight container, the bread will last for a few days at room temperature. If stored in the fridge it will keep fresh for about a week. Or if you like you can freeze it for a few months. Just wrap it tightly in plastic wrap and then wrap it with foil.

Can I make zucchini muffins instead?

Yes! You sure can. Just pour batter into a prepared muffin pan with paper cups or spray the pan. Only fill them about two-thirds of the way full. Bake at the same temp and the baking time will be 20 to 30 minutes until a toothpick comes out clean.

Other quick bread recipes you may like:

Pumpkin Bread

Moist Banana Bread

Soda Bread

Coconut Bread

Cinnamon Quick Bread

Print Recipe Pin Recipe

5 from 5 votes

Best Zucchini Bread

This zucchini bread is moist, soft, not too sweet, and oh so delicious. It definitely is the best I have ever made and eaten. And it is super easy to make. If I can do it, you can do it! Time to "hide" those veggies in this wonderful bread, haha.

Prep Time15 minutes mins

Cook Time1 hour hr 5 minutes mins

Cooling Time25 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Bread

Cuisine: American

Keyword: moist, soft, sweet, vegetables

Servings: 12 people

Calories: 254kcal

Author: Matt Taylor

Equipment

• Whisk or hand mixer/stand mixer
• Spatula
• Bowls
• 8×4 inch bread pan
• Shortening or cooking spray for pan
• Wire rack

Ingredients

• 1 1/2 cups all-purpose flour/plain flour 180g
• 2 tsp. ground cinnamon 5g
• 1/2 tsp. salt 2g
• 1/2 tsp. baking soda 2g
• 1/2 tsp. baking powder 2g
• 1 large egg
• 1/2 cup oil vegetable, canola, olive, coconut, etc. (120ml)
• 1 cup white granulated sugar 200g
• 1 1/2 tsp. vanilla extract 7ml
• 1/3 cup sour cream 80g
• 1/2 cup chopped pecans or walnuts 65g
• 1 cup grated zucchini About 1 medium washed and dried zucchini (150g)

Instructions

• Preheat the oven to 325 F/162 C with the main rack in the middle position. Whisk together the dry ingredients, the flour, salt, baking powder, baking soda, and ground cinnamon.
• In a large bowl whisk the egg, then add in the oil, vanilla extract, and sugar. Whisk or mix those ingredients together, and then add in the sour cream and mix it in.
• Grate the zucchini by hand with a box grater or with a food processor. Add the zucchini and the chopped nuts into the bread batter. Fold the ingredients in and stir, don't use a hand mixer at this point, if you have been using one. The zucchini bread batter is ready.
• Take the 8×4 inch bread pan and grease it with shortening or spray it with cooking spray. Then add some flour and tap it all around so the flour covers the whole inside of the pan. Tap out the excess flour. Pour in the batter and bake the bread for 55 to 65 minutes until it is golden brown on top and a toothpick comes out clean when inserted in the middle.
• Remove the pan from the oven and allow it to cool for 10 to 15 minutes before removing it from the pan and allowing it to cool completely on a wire rack. Use a cake spatula or butter knife to loosen it from the pan if needed.

  Serve it plain or spread some butter on it. Enjoy!

Video

How to Make Zucchini Bread | Easy Amazing Homemade Zucchini Bread Recipe

Notes

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 254kcal

Do you like this easy zucchini bread recipe recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.