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Why I Love Zucchini Bread
There’s something about zucchini bread that feels like the epitome of summertime baking. It’s the recipe that totally makes sense when the garden is putting out more produce than I can use, and a slice of something sweet sounds like the perfect pairing to my morning shaken espresso.
I love that this bread doesn’t try to hide the zucchini. Instead, the flecks of green you see throughout the bread are part of its charm, and I want them to be visible!
This version is everything I want zucchini bread to be: incredibly moist, sweet, spiced, and easy enough to make that you need just one bowl. The oil keeps the loaf’s crumb texture tender while the sour cream adds richness. And for a delicious finish, the turbinado sugar on top gives each slice a little crunch—that’s the part I almost look forward to most.
Here’s why you’ll love this bread, too:
- It’s perfectly moist from the oil and sour cream, all without being heavy.
- No need to squeeze the zucchini, which makes the method simple.
- Lots of classic flavor with cinnamon and nutmeg.
- Only one bowl is needed, with everything mixed together by hand.
Zucchini Bread Ingredients
You’ll likely already have most of the ingredients in your kitchen, with a trip to the store (or garden) for the zucchini:
- Granulated sugar and light brown sugar – Two levels of sweetness to make this zucchini loaf even more flavorful.
- Neutral oil – Keeps the bread soft and moist; choose whichever oil works best for you (or is already in your pantry).
- Eggs – Give structure and help bind the batter together.
- Sour cream – Adds richness and moisture.
- Vanilla extract – An essential part of pretty much any baked good, in my opinion.
- Zucchini – The key ingredient for moisture; no need to squeeze or drain it.
- All-purpose flour, baking soda, and baking powder – Help the loaf with structure and rise.
- Kosher salt – Balances the sweetness and enhances everything.
- Ground cinnamon and ground nutmeg – Two perfect spices to complement the zucchini.
- Turbinado sugar – Sprinkled on top for a crunchy crust.
The full amount of each ingredient can be found in the recipe card below.
How to Make Zucchini Bread
There are 4 easy steps to make this bread recipe:
Step 1: Mix the wet ingredients – In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, sour cream, and vanilla extract. Whisk until smooth, and the brown sugar pieces are broken up. Then fold in the grated zucchini.
Step 2: Add the dry ingredients – Add the flour, kosher salt, baking soda, baking powder, cinnamon, and nutmeg. Fold the mixture together until just combined. Do not overmix once the flour is added.
Step 3: Fill the loaf pan – Pour the batter into a greased parchment-lined 9 x 5-inch loaf pan and smooth it into an even layer. Sprinkle the turbinado sugar evenly over the top.
Step 4: Bake the bread – Bake in the preheated 350°F oven for 60-70 minutes, until a toothpick inserted into the center comes out mostly clean. Let the bread cool in the pan for 2 hours before slicing.
Recipe Tips
Let’s make sure your zucchini bread turns out the way it should with these tips:
- Use medium-sized zucchini when possible – Medium zucchini grate easily and usually don’t have large seeds. If using an oversized garden zucchini, slice it open and remove the seedy center before grating (so you don’t have too much liquid).
- Leave the peel on – The zucchini peel adds color and texture, and it reminds everyone what’s actually inside the bread.
- Don’t squeeze the zucchini – That moisture is exactly what makes this bread soft and tender. Just grate it and add it directly to the batter.
- Fold gently after adding flour – Overmixing can make a quick bread’s texture tougher than desired. Stop mixing as soon as you can no longer see the streaks of flour.
- Let it cool before slicing – The loaf continues to set as it cools. Waiting 2 hours helps the slices hold together.
Follow These Tips
Serving & Storage
Serving – Once the loaf has cooled fully, slice it and enjoy! You can heat the bread slightly for a bit of warmth or enjoy it at room temperature. It’s wonderful on its own, but a little softened butter spread on top makes it taste even better. Pair it with coffee, tea, or even a glass of milk.
If you love zucchini bread, but one a chocolate version, make sure to bake my chocolate zucchini bread recipe!
Refrigerate – Store the cooled loaf in an airtight container in the fridge for up to 1 week. For the best texture, let slices come to room temperature before enjoying.
Freeze – Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
Personally, this is my favorite thing to do: bake the bread, let it cool, slice it, and pop it in the freezer so I have individual slices ready to enjoy whenever the mood strikes or guests arrive.
Reheat – Thaw frozen slices at room temperature or in the refrigerator. Warm individual slices in the microwave for 10-15 seconds, or place them in a low oven until gently warmed through.
More Bread Recipes
Styling: Addelyn Evans | Photography: Henry Wortock
Zucchini Bread
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar lightly packed
- ½ cup neutral oil
- 2 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 2 cups grated zucchini (no need to squeeze or drain)
- 1 ¾ cups all-purpose flour
- 1 tsp kosher salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp turbinado sugar
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan, line it with parchment, grease the parchment, and set it aside.
- Mix the wet ingredients: In a bowl, combine the granulated sugar, brown sugar, oil, eggs, sour cream, and vanilla extract. Whisk until they are smooth. Fold in the prepared zucchini.½ cup granulated sugar, ½ cup light brown sugar, ½ cup neutral oil, 2 large eggs, ¼ cup sour cream, 1 tsp vanilla extract, 2 cups grated zucchini (no need to squeeze or drain)
- Add the dry ingredients: Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg, then mix until just combined.1 ¾ cups all-purpose flour, 1 tsp kosher salt, ½ tsp baking soda, 1 tsp baking powder, 1 ½ tsp ground cinnamon, ½ tsp ground nutmeg
- Assemble: Pour the batter into the prepared loaf pan and smooth into an even layer. Sprinkle with turbinado sugar.2 tbsp turbinado sugar
- Bake in the preheated 350°F oven for 60-70 minutes until a toothpick inserted into the middle comes out mostly clean. Let cool in the pan for 2 hours before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
