Zucchini Bread is delicious, moist, and so easy to make that the kids can do it. This is the perfect recipe for your summer zucchini crop.
I will never tire of giving you zucchini recipes, there are just way too many delicious things that you can do with them. But probably at the top of that list should be this amazing zucchini bread.
Quick bread recipes are one of my favorites because they are so easy to whip up. These types of bread recipes require no proofing, no kneading, and are essentially just dumping ingredients into a bowl and then baking. You will love this mouthwatering bread recipe.
How to Make Zucchini Bread
This easy zucchini bread recipe comes together in just a few simple steps. For the ingredient measurements and the full directions, see the recipe card at the bottom of the page.
- Whisk the dry ingredients. In a large bowl, combine flour, salt, baking soda, and cinnamon.
- Combine the wet ingredients. In a medium bowl, stir together the sugar, eggs, oil, and sour cream.
- Mix the wet and dry ingredients together. Add the shredded zucchini and stir to combine.
- Bake the bread. Pour the batter into the prepared pan and bake for 55 minutes. Then tent the bread with foil and continue baking until a toothpick inserted into the middle of the loaf comes out with just a few crumbs.
- Cool and serve. Let your bread cool in the pan for 10 minutes before taking it out of the pan. Allow the bread to cool completely before slicing and serving.
Baking With Zucchini
Fresh zucchini adds great moisture, texture, and richness to baking recipes. You will need about three medium-sized zucchini for this bread. You don’t need to peel the zucchini before shredding it, but you should wash it to remove any dirt and debris. Cut off both ends of the zucchini before shredding. This ensures you only use the best part of the vegetable.
It works best to use a box grater like the one below to get the right size pieces of zucchini. It makes shredding zucchini an absolute breeze! Use the medium holes on a box grater and hold the zucchini perpendicular to the grater and grate in long, even strokes.
Grater
Tips for the Best Zucchini Bread
This recipe for zucchini bread comes together in a snap, but these quick tips and tricks will ensure that it turns out perfect every time!
- Measure flour correctly. See more below on this important part of any baking recipe that uses flour.
- Use fresh baking soda. Baking soda needs to be replaced every six months or so and won’t work in recipes unless it is fresh and active. To test this, mix a small amount with vinegar and see if it bubbles right away. If it doesn’t, you should replace it with a fresh box.
- Make sure you have baking soda and NOT baking powder. The two are not interchangeable so double check your label that you have baking soda.
- Use room-temperature eggs. To warm your eggs, place them in a bowl with room-temperature water for about five minutes.
How to Measure Flour
This step is so important that it gets its own section. Baking is chemistry, each ingredient plays an important role. Not measuring flour correctly can result in too much flour in your bread, which will make it dense and dry. Follow these steps to measure your flour without a scale.
- Whisk the flour. To make sure the flour isn’t packed together, give the bag or container a light whisk to loosen it up.
- Use a spoon to scoop the flour into the measuring cup. Using a spoon to get flour out instead of scooping it with the measuring cup will prevent unwanted packing.
- Level off the measuring cup. Use the flat side of a spatula to scrape any excess flour off of the measuring cup.
Storing
Store your zucchini bread in an airtight container on the counter for up to three days. For a longer shelf life, see the freezing directions below. As with all recipes, use your best discretion when it comes to leftovers.
Freezing Bread
To freeze bread as a loaf, wrap several times in plastic wrap and then store in an air tight container in the freezer. To freeze the bread as slices, freeze in a single layer for a few hours. Then transfer to an airtight container and return them to the freezer for up to three months. Please note, that freezing as slices is a great option because you can pull out just what you want to eat and the slices will thaw in about 30 minutes.
Variations
- Add chocolate chips: For a sweeter chocolate chip zucchini bread, add about 1 cup of chocolate chips.
- Add nuts: Chopped walnuts or pecans add a savory crunch.
- Swap out the sour cream: Use plain yogurt, vanilla yogurt, or Greek yogurt instead of sour cream.
- Top the bread: Spread butter, honey, or cream cheese on slices.
Other Zucchini Recipes
If your garden has bountiful zucchini you are looking to use up, try these other delicious and simple zucchini recipes!
If you make this recipe for zucchini bread or any of my other quick bread recipes, leave a comment and let me know. I love hearing from you!
Zucchini Bread
Ingredients
- 3 cups all purpose flour (360 grams)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar (300 grams)
- 2 eggs
- 3/4 cup vegetable oil (148.5 grams)
- 1/4 cup sour cream (60 grams)
- 3 cups shredded zucchini about three medium zucchinis
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 inch bread pan with cooking spray.
- In a large bowl whisk together the flour, salt, baking soda, and cinnamon.3 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt
- In a medium bowl combine together the sugar, eggs, vegetable oil, and sour cream.1 1/2 cups granulated sugar, 2 eggs, 3/4 cup vegetable oil, 1/4 cup sour cream
- Pour the sugar mixture into the flour mixture and stir to combine. Stir in the zucchini.3 cups shredded zucchini
- Pour the batter into the prepared baking pan and bake for 55 minutes. Then tent the bread with foil and continue baking for 25 to 35 more minutes for a total of 75 to 85 minutes or until a toothpick inserted into the middle of the bread comes out with just a few crumbs.
- Allow the bread to cool in the pan for 10 minutes before removing from the pan. Allow to cool completely, about one hour, before slicing.
LEAVE A COMMENT