Best Recipe For Zucchini Bread Recipe
There’s just something magical about zucchini bread, isn’t there? It’s the perfect balance between dessert and snack, sweet yet not over-the-top indulgent. For me, this recipe holds a special place in my kitchen because it always feels like a little slice of comfort. Whether it’s the warmth of the cinnamon and nutmeg or the sneaky way it makes vegetables taste like dessert, zucchini bread is one of those recipes that never gets old. It’s easy, forgiving, and endlessly customizable, making it a must-have in any home baker’s repertoire.
I first fell in love with zucchini bread during a summer trip to my grandmother’s house. Her garden overflowed with zucchinis (seriously, they were enormous!), and she baked loaves upon loaves of zucchini bread to use them up. The smell of cinnamon and vanilla filled her tiny kitchen, and the bread always came out with perfectly golden edges and a soft, moist crumb. That memory still lingers every time I pull a loaf out of the oven, and this recipe is my way of keeping her tradition alive.
Where zucchini bread comes from
Zucchini bread is a quintessentially American recipe that grew in popularity in the mid-20th century. Its origins trace back to the “quick bread” boom of the 1960s and 70s, when home bakers started experimenting with grated vegetables in baked goods (think carrot cake). Zucchini became an instant hit because it’s mild, easy to shred, and adds moisture without overpowering other flavors. Over the years, variations have popped up with everything from chocolate chips to nuts, but the classic version remains a crowd favorite. It’s proof that simple ingredients can create something truly special.
Let’s talk ingredients: the stars of the show
- Zucchini: The unsung hero of this recipe! It keeps the bread moist and tender without adding a strong vegetable taste. If you don’t have fresh zucchini, yellow squash can work as a substitute in a pinch. Just make sure to blot or squeeze out the excess moisture for the best texture.
- Flour: All-purpose flour provides the structure. For a heartier texture, you can swap half the flour for whole wheat flour. Or, if you’re gluten-free, try a 1-to-1 gluten-free baking mix.
- Butter and oil: The combination of melted butter and oil gives the bread both richness and softness. If you prefer, you can use all oil (like avocado or canola) or swap in coconut oil for a subtle tropical twist.
- Cinnamon and nutmeg: These warm spices give the bread that classic “cozy” flavor. Adding a pinch of cardamom is optional but takes it up a notch.
- Brown sugar and granulated sugar: The mix of sugars gives the bread sweetness with a hint of molasses depth from the brown sugar. You can reduce the sugar slightly if you want a less sweet loaf.
- Eggs and sour cream: Eggs provide structure, while sour cream adds a tangy richness and keeps the bread tender. Greek yogurt works just as well if you don’t have sour cream on hand.
- Optional mix-ins: Chocolate chips add sweetness, while nuts like walnuts or pecans give the bread some crunch. I love using half mini chocolate chips and half chopped dark chocolate for a mix of gooeyness and bite.

Must-have tools for this recipe
- Loaf pan: A 9×5-inch pan is the standard size for this recipe. If you only have smaller pans, divide the batter between two and adjust the baking time.
- Box grater: Use the largest holes to shred your zucchini. A food processor with a shredding disc can also work if you’re in a hurry.
- Mixing bowls: Two bowls—one for dry ingredients and one for wet—are all you need to keep things simple.
- Parchment paper: Not strictly necessary, but it makes removing the loaf from the pan a breeze and prevents sticking.
Step-by-step: my foolproof method
- Prep your pan and oven: Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper or grease it thoroughly. If you’re adding nuts, toast them now for extra flavor.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom (if using).
- Combine wet ingredients: In a separate large bowl, whisk together melted butter, oil, brown sugar, sour cream, eggs, and vanilla until smooth.
- Shred the zucchini: Use the large holes of a box grater to shred the zucchini. Blot it well with paper towels or give it a quick squeeze to remove excess moisture.
- Bring it all together: Stir the shredded zucchini into the dry ingredients until evenly coated. Then, add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix!
- Add your mix-ins: If using chocolate chips or nuts, fold them in before the batter is fully mixed. This helps distribute them without overworking the batter.
- Bake to perfection: Pour the batter into your prepared pan and sprinkle the top with raw sugar or extra chocolate chips. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean (watch for melted chocolate!).
- Cool and enjoy: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to finish cooling. Slice and serve at room temperature or warm.

Variations and twists to try
- Gluten-free: Use a gluten-free 1-to-1 flour blend for a celiac-friendly loaf. It’s just as moist and flavorful!
- Vegan: Replace the eggs with flax eggs, the sour cream with dairy-free yogurt, and the butter with coconut oil.
- Low-sugar: Reduce the granulated sugar by half and use unsweetened applesauce instead of some of the oil.
- Seasonal swaps: Add grated carrots or apples for a fall-inspired twist. A handful of dried cranberries also works well.
- Savory zucchini bread: Skip the sugar and spices, and instead add cheddar cheese, herbs, and a pinch of garlic powder for a savory version.
How to serve zucchini bread in style
Zucchini bread is at its best when slightly warm, with a pat of salted butter or cream cheese spread on top. For a dessert-like twist, drizzle with a little honey or chocolate sauce. Pair it with coffee or tea for an afternoon pick-me-up. If you’re hosting, serve slices on a wooden board with a sprinkle of powdered sugar for a rustic touch. A scoop of vanilla ice cream transforms it into an easy dessert!
What to drink with zucchini bread
I love pairing zucchini bread with a hot chai latte or spiced tea to match its warm flavors. For a lighter option, an iced coffee or even a sparkling water with lemon works beautifully. Feeling indulgent? A glass of lightly sweet white wine, like Moscato, complements the cinnamon and nutmeg perfectly.
Storage tips
Wrap your zucchini bread tightly in plastic wrap and keep it in an airtight container at room temperature for up to 5 days. For longer storage, freeze the loaf (or slices) in plastic wrap and a zip-top bag for up to 3 months. To reheat, pop slices in the toaster or microwave briefly. I love toasting frozen slices—they get crispy edges that are just irresistible.
Scaling the recipe
To make mini loaves, divide the batter among smaller pans and bake for about 25–30 minutes. Doubling the recipe is easy, but be sure to mix in a large enough bowl and check for doneness carefully, as larger loaves may take longer to bake.
Troubleshooting common issues
- Bread too dry? Check your zucchini—you may not have packed it tightly enough into your measuring cup.
- Bread sinking in the middle? It might not have baked long enough. Always test with a toothpick.
- Too dense? Overmixing the batter can lead to a tough texture, so stir gently.
Give this zucchini bread a try!
This zucchini bread recipe is more than just a way to use up extra zucchini—it’s a crowd-pleasing treat that’s perfect for any occasion. Whether you’re enjoying it fresh from the oven or pulling a slice out of the freezer, this bread is guaranteed to bring a smile to your face. So grab those zucchinis and get baking—you’ll thank yourself later!

FAQs
- Do I have to blot the zucchini?
No, but blotting gives a better texture by removing excess moisture. - Can I use frozen zucchini?
Yes! Thaw it first, then blot well before using. - Why does my bread sink in the middle?
It’s likely underbaked. Always check with a toothpick. - Can I skip the sour cream?
You can substitute with plain Greek yogurt or buttermilk. - How do I make it nut-free?
Simply leave out the nuts or replace them with seeds like sunflower or pumpkin!

Best Recipe For Zucchini Bread Recipe
Make the best zucchini bread with this easy recipe! Packed with warm spices, shredded zucchini, and optional mix-ins like chocolate or nuts.
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Ingredients
Bowl 1
- 2 cups all purpose flour, spooned and leveled
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cardamom, optional
- 2 cups shredded zucchini, 12 ounces, about 2 zucchini
Bowl 2
- 1/2 cup butter, (1 stick) melted
- 1/4 cup neutral oil, vegetable oil, canola oil, light olive oil, etc
- 3/4 cup brown sugar*, packed
- 1/4 cup sour cream
- 2 eggs
- 2 teaspoons vanilla
Optional
- 1 cup chocolate chips, I used half mini, half dark chocolate chopped
- 3/4 cup toasted walnuts, or pecans
- 1 tablespoon raw sugar, or granulated sugar, to top bread
Instructions
- Prep your pan and oven: Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper or grease it thoroughly. If you’re adding nuts, toast them now for extra flavor.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom (if using).
- Combine wet ingredients: In a separate large bowl, whisk together melted butter, oil, brown sugar, sour cream, eggs, and vanilla until smooth.
- Shred the zucchini: Use the large holes of a box grater to shred the zucchini. Blot it well with paper towels or give it a quick squeeze to remove excess moisture.
- Bring it all together: Stir the shredded zucchini into the dry ingredients until evenly coated. Then, add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix!
- Add your mix-ins: If using chocolate chips or nuts, fold them in before the batter is fully mixed. This helps distribute them without overworking the batter.
- Bake to perfection: Pour the batter into your prepared pan and sprinkle the top with raw sugar or extra chocolate chips. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean (watch for melted chocolate!).
- Cool and enjoy: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to finish cooling. Slice and serve at room temperature or warm
Notes
How to serve zucchini bread in style
Zucchini bread is at its best when slightly warm, with a pat of salted butter or cream cheese spread on top. For a dessert-like twist, drizzle with a little honey or chocolate sauce. Pair it with coffee or tea for an afternoon pick-me-up. If you’re hosting, serve slices on a wooden board with a sprinkle of powdered sugar for a rustic touch. A scoop of vanilla ice cream transforms it into an easy dessert!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: dinner