If you’re looking for a delightfully moist and tender treat that’s packed with subtle sweetness and a touch of spice, this Easy Zucchini Bread Recipe is an absolute must-try. It’s one of those comforting classics that feels homemade yet comes together with simple, everyday ingredients. The grated zucchini sneaks in a wonderful moisture that keeps each slice soft, while the combination of sugars and cinnamon gives it a perfectly balanced flavor. Whether you’re baking it for breakfast, snack time, or a casual dessert, this recipe is a guaranteed crowd-pleaser that brightens any day.
Ingredients You’ll Need
Gathering the right ingredients for this Easy Zucchini Bread Recipe is super straightforward, and each one plays a crucial role in achieving that irresistible texture and taste you’ll love. From the fresh zucchini for moisture to the warm cinnamon for flavor, every element is essential.
- 1 cup grated zucchini: Make sure to squeeze out excess moisture to prevent sogginess but keep enough to maintain that moist texture.
- 1/2 cup unsalted butter, melted and slightly cooled: Adds richness and a tender crumb to the bread.
- 1/2 cup light brown sugar, packed: Gives the bread a hint of caramel-like sweetness and depth of flavor.
- 1/2 cup granulated sugar: Provides balanced sweetness and structure.
- 1 large egg: Binds the ingredients together and helps with rising.
- 1/2 cup sour cream: Keeps the bread moist and adds a subtle tanginess.
- 1 teaspoon vanilla extract: Enhances and rounds out the flavors beautifully.
- 1 1/2 cups all-purpose flour: The foundation that holds everything together.
- 1 teaspoon baking soda: Helps the bread rise and stay light.
- 1/2 teaspoon baking powder: Works alongside the soda for a perfect lift.
- 1/2 teaspoon Kosher salt: Balances the sweetness and brightens flavors.
- 1 teaspoon ground cinnamon: Adds warmth and a cozy spice that makes this bread unforgettable.
How to Make Easy Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350 degrees Fahrenheit. This temperature ensures the zucchini bread bakes evenly and develops a lovely golden crust without drying out. Line an 8×4-inch loaf pan with parchment paper, then lightly spray with nonstick cooking spray. This step is key to making sure your bread slips out perfectly when it’s done.
Step 2: Squeeze Out the Zucchini
Place your grated zucchini into a cheesecloth or a clean paper towel and squeeze out as much water as you can. This might feel like extra effort, but it’s critical to prevent your bread from becoming too wet or dense, while still keeping just the right amount of moisture for that soft crumb you love.
Step 3: Mix the Wet Ingredients
In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Beat in the large egg, then mix in the sour cream and vanilla extract until everything is smoothly combined. This mixture forms the rich, tender base that carries the bread’s flavor and moisture.
Step 4: Combine Dry Ingredients
In a separate smaller bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. This helps evenly distribute the rising agents and spice, ensuring every bite has consistent flavor and texture.
Step 5: Incorporate Dry Ingredients and Zucchini
Add the flour mixture to the wet ingredients and stir gently with a wooden spoon until just combined. Be careful not to overmix; this keeps the bread light and tender. Finally, fold in the squeezed zucchini and any optional mix-ins like chocolate chips, walnuts, or raisins to add delightful bursts of flavor and texture.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth out the top evenly. Bake for about 50 minutes until the bread turns a beautiful light brown and a toothpick inserted in the center comes out clean. If you notice the bread browning too quickly, tent it with foil to prevent burning while it finishes baking.
Step 7: Cool and Remove
Let the bread cool in the pan for 10 minutes. This resting time allows it to set up slightly so it won’t crumble when you take it out. Then carefully lift it out using the parchment paper and let it cool completely before slicing.
How to Serve Easy Zucchini Bread Recipe
Garnishes
A light spread of softened butter or cream cheese on a warm slice truly elevates this zucchini bread. You can also dust the top with powdered sugar or sprinkle a pinch of cinnamon for an extra cozy touch that looks as good as it tastes.
Side Dishes
This bread pairs wonderfully with a simple cup of coffee or tea for a relaxing morning. For a heartier snack, serve it alongside fresh fruit or a dollop of yogurt. It’s also fantastic with a smear of nut butter for added protein and creaminess.
Creative Ways to Present
Try turning this Easy Zucchini Bread Recipe into mini muffins for parties or on-the-go treats. You could also layer slices in a dessert trifle with whipped cream and berries or serve thick-cut pieces topped with a drizzle of honey and toasted nuts for something extra special.
Make Ahead and Storage
Storing Leftovers
Store your leftover zucchini bread in an airtight container at room temperature for up to three days. To keep it fresh longer, wrapping it tightly in plastic wrap before placing it in the container helps preserve moisture and flavor beautifully.
Freezing
This Easy Zucchini Bread Recipe freezes exceptionally well. Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in aluminum foil or place in a freezer-safe bag. It can be frozen for up to three months, making it a perfect make-ahead treat.
Reheating
When ready to enjoy, thaw frozen slices at room temperature or gently warm them in the microwave for 15-20 seconds. You can also heat slices in a low oven (around 300 degrees Fahrenheit) wrapped in foil for about 10 minutes to bring back that fresh-baked warmth.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash can be substituted 1:1 and will provide a similar texture and moisture, keeping this Easy Zucchini Bread Recipe just as delicious.
Do I have to peel the zucchini before grating?
No need to peel it. The skin is tender and adds a lovely green color and extra nutrients without affecting the taste or texture.
What’s the best way to avoid a soggy bread?
Squeezing out excess moisture from the grated zucchini is key. Take your time here to ensure your bread bakes up with just the right moisture but not soggy.
Can I add nuts or chocolate chips?
Yes! Adding walnuts, pecans, chocolate chips or even raisins is a fantastic way to add texture and extra flavor. Fold them in during the final mixing step before baking.
Is this bread suitable for freezing?
Definitely. It freezes well baked or sliced and wrapped tightly, which makes it handy for enjoying a tasty slice any time you want without baking fresh every time.
Final Thoughts
I genuinely hope you give this Easy Zucchini Bread Recipe a try because it’s one of those rare finds that’s both simple and sensational every time. Moist, flavorful, and brimming with cozy cinnamon spice, it’s a wonderful way to sneak some veggies into your baking without sacrificing any sweetness or comfort. Once you make it, it’s going to become a regular in your kitchen, I promise!
Print
Easy Zucchini Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy zucchini bread recipe yields a moist, flavorful loaf perfect for breakfast or a snack. Combining grated zucchini with warm spices and a tender crumb, this bread is quick to prepare and baked to golden perfection. Optional add-ins like chocolate chips, raisins, or walnuts add delightful texture and taste.
Ingredients
Main Ingredients
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground cinnamon
Optional Add-ins
- Chocolate chips, raisins, or walnuts (quantity as desired)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×4-inch loaf pan by lining it with parchment paper and lightly spraying with nonstick cooking spray to ensure the bread doesn’t stick.
- Squeeze Zucchini: Place 1 cup of grated zucchini in a cheesecloth or clean paper towel. Squeeze firmly to remove as much water as possible; this helps prevent the bread from becoming soggy.
- Mix Wet Ingredients: In a large bowl, combine 1/2 cup melted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Beat in one large egg, 1/2 cup sour cream, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon Kosher salt until evenly mixed.
- Incorporate Dry and Wet Mixtures: Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon until just combined, resulting in a thicker batter texture. Avoid overmixing to keep the bread tender.
- Add Zucchini and Optional Add-ins: Fold in the squeezed zucchini along with any optional chocolate chips, raisins, or walnuts if using. Spread the batter evenly into the prepared loaf pan.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for about 50 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, tent it loosely with foil to prevent over-browning.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the loaf from the pan using the parchment paper and allow it to cool completely on a wire rack.
- Slice and Serve: Once cooled or still warm, slice the zucchini bread into 1/2-inch thick pieces and serve. It’s delicious fresh or stored for later enjoyment.
Notes
- Be sure to squeeze out excess moisture from the zucchini to avoid a soggy bread texture.
- You can customize the bread by adding chocolate chips, raisins, or chopped walnuts as desired.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute sour cream with a plant-based yogurt and butter with a non-dairy alternative.
