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Best Recipe for Zucchini Bread Recipe

Best Recipe for Zucchini Bread Recipe

5 from 7 reviews

This zucchini bread recipe is a delightful combination of moist, tender bread with a hint of warm spices and optional add-ins like chocolate chips and nuts. Perfect for using up summer zucchinis!

Ingredients

Scale

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 zucchinis

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 (half mini, half dark chocolate chopped)
  • 3/4 cup toasted walnuts or pecans
  • 1 tablespoon raw sugar or granulated sugar to top bread

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×5 inch loaf pan with parchment paper or grease well with nonstick spray.
  2. Toast nuts: If using nuts, toast them on a baking sheet at 350°F for about 5 minutes, stirring occasionally until fragrant. Set aside to cool.
  3. Mix dry ingredients: In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom. Whisk together and set aside.
  4. Mix wet ingredients: In a large microwave-safe bowl, melt butter. Add oil, brown sugar, sour cream, eggs, and vanilla. Whisk until combined.
  5. Shred zucchini: Grate zucchinis using a box grater or food processor. Measure out 12 ounces or 2 cups, packed.
  6. Blot/Squeeze zucchini: Lay zucchini on paper towels, top with more towels, and press to remove excess moisture.

Notes

  • Blotting the zucchini helps prevent a gummy texture in the bread.

Nutrition

Keywords: Zucchini Bread, Baking, Quick Bread