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
Scale
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.
