Welcome to the definitive guide to crafting the most exquisite Zucchini Bread you’ve ever tasted! This effortless recipe yields a loaf that’s wonderfully moist, incredibly tender, and bursting with flavor. Whether you prefer it plain, studded with chocolate chips, or enriched with crunchy nuts, this recipe offers all the tips and tricks for perfection. Originally published June 15, 2021, this timeless favorite has been refined to guarantee consistent, delectable results every single time.
Table of Contents
- The Ultimate Zucchini Bread Recipe
- Essential Ingredients for the Best Zucchini Bread
- Step-by-Step: How to Make the Perfect Zucchini Bread
- Mastering the Doneness Test for Zucchini Bread
- Expert Tips for Flawless Zucchini Bread
- Delicious Zucchini Bread Variations and Add-ins
- Serving Suggestions for Your Homemade Zucchini Bread
- Storing and Freezing Zucchini Bread for Freshness
- Frequently Asked Questions About Zucchini Bread
- More Quick Bread Recipes to Savor!
- Delightful Breakfast Ideas!
- Savory Zucchini Recipes to Explore!
- BEST Zucchini Bread Recipe
As I sat down to craft this post about the best zucchini bread, a moment of domestic comedy unfolded. My husband, Eric, still working remotely, wandered into the office to change his shirt. He was wearing a pink button-up, and to my amusement, proceeded to put on another pink button-up.
“Excuse me,” I said, trying to hold back a laugh, “Did you just swap one pink button-up for… another pink button-up?” There was a long silence, then he finally looked up.
“Did you say something?” he asked, clearly having heard me but choosing to ignore the obvious. “Yes,” I replied, “I asked why you changed from a pink…”
“I HEARD YOU,” he interrupted, a playful defiance in his voice. “I was wearing a long-sleeve shirt. A white shirt with purple stripes on it. [They were definitely pink.] This one has short sleeves. This one is linen. Perfect for summer because it’s hot outside.”
Uh-huh. A few minutes later, still chuckling, I heard a faint hiss. I looked up. “Are you STEAMING YOUR SHIRT?”
“Of course,” he responded, without missing a beat. “It’s new, and it’s got all those new-shirt wrinkles.”
This, mind you, for a casual Friday afternoon at home, where our only audience would be each other and the occasional neighborhood child. He seemed genuinely confused by my continued laughter.
“You’re not writing about this, are you? Why are you still laughing? I won’t approve this one!”
Well, dear readers, he did. And now you know: Eric is always impeccably dressed and ready for anything. He’s such a dapper dad, he even earned the nickname at the hospital when our son was born, showing up in a collared shirt and classy sweater. Oh, Eric, how I adore you!
Is summer truly underway where you are? For me, the tell-tale sign is when my Rhubarb Shortbread Bars recipe sees a surge in popularity. It’s a wonderful signal that the season’s bounty is upon us!
Have you been busy in your garden, perhaps ending up with a mountain of zucchini? I confess, I’m what you might call “gardening-challenged.” Even zucchini, celebrated globally as one of the easiest vegetables to cultivate, has proven too formidable for my green-thumb aspirations. So, a heartfelt thank you to all the dedicated farmers who excel at their craft, ensuring that I can still enjoy making this sensational zucchini bread!
The Ultimate Zucchini Bread Recipe
If you’ve yet to experience the pure bliss of sinking your teeth into a warm slice of buttered zucchini bread, you are truly missing out on one of life’s simple, yet profound, pleasures. Zucchini bread falls into the category of “quick bread,” which means it relies on leavening agents like baking soda and baking powder rather than yeast. Think of it as a delightful, spiced muffin, but baked in a convenient loaf form. Its star ingredient, grated zucchini, infuses the bread with incredible moisture and is typically complemented by warm, inviting spices like cinnamon.
My mother has been perfecting her zucchini bread recipe for as long as I can recall. The recipe, a cherished heirloom she gifted to all of us kids when we ventured off to college, bears a curious, reassuring title: “Zucchini Bread Recipe (you can’t taste the zucchini, I swear!).” This naturally leads to an intriguing question…
Why Even Bake with Zucchini? The Secret to Superior Texture and Moisture
It’s a fair question, isn’t it? If the zucchini’s flavor is practically undetectable, what’s the real benefit of adding it to your delicious quick bread? The answer lies in two critical elements: unrivaled moisture and an incredibly tender texture. And let’s be honest, for many, it’s also about abundance! Who among us hasn’t found themselves with an overwhelming bounty of zucchini from the garden, desperately seeking creative ways to use it all?
Zucchini is primarily water, making it an exceptional natural humectant for baked goods. It provides copious amounts of moisture without imparting any noticeable vegetable flavor. Much like how carrot cake doesn’t actually taste like carrots, your zucchini bread will simply taste like a wonderfully moist and delicious sweet treat, with the zucchini working its magic discreetly in the background. It contributes to a consistently tender crumb that is simply irresistible.
Essential Ingredients for the Best Zucchini Bread
To achieve this perfect, moist zucchini bread, you’ll need a selection of common pantry staples and a few fresh items. The full, detailed recipe with exact measurements and instructions can be found in the recipe card below, but here’s a quick overview of the key components:
- All-purpose flour: The structural foundation of our quick bread.
- Granulated sugar: Provides sweetness and helps with browning.
- Baking soda & baking powder: Our essential leavening agents, giving the bread its rise and tender texture.
- Kosher salt: Balances the flavors and enhances the sweetness.
- Cinnamon: The classic warming spice that defines zucchini bread.
- Nutmeg: A crucial secondary spice that adds depth and complexity.
- Cardamom: An optional but highly recommended addition for a unique aromatic touch.
- Fresh zucchini: The star ingredient, providing unparalleled moisture.
- Unsalted butter: Contributes rich flavor and a tender crumb.
- Neutral oil: Such as vegetable oil, canola oil, or light olive oil, for maximum moisture retention.
- Brown sugar: Adds a beautiful caramel note and extra moisture.
- Sour cream: A secret weapon for an incredibly moist and rich texture.
- Large eggs: Act as binders and help create structure.
- Vanilla extract: Enhances all the other flavors with its aromatic warmth.
- Optional add-ins: Consider semi-sweet chocolate chips (mini or chopped dark chocolate), toasted walnuts or pecans for a delightful crunch, or a sprinkle of raw or granulated sugar for a sparkling, crisp topping.
Step-by-Step: How to Make the Perfect Zucchini Bread
Crafting the perfect zucchini bread involves a few thoughtful choices and techniques. Through extensive testing, I’ve identified several key elements that truly elevate this recipe to “the best.” Here’s what makes this bread stand out:
Balancing Sweetness with a Mix of Sugars. Many traditional zucchini bread recipes often rely solely on white granulated sugar. While fine, I’ve found that incorporating a combination of both white granulated sugar and rich brown sugar yields a superior result. The brown sugar not only contributes a lovely caramel-like depth of flavor but also significantly boosts the bread’s moistness. This blend might make the loaf a touch darker in color, but I assure you, my taste-testers had absolutely no complaints!
The Perfect Spice Blend for Irresistible Aroma. Cinnamon is, of course, a non-negotiable staple for zucchini bread. However, after experimenting with various spice combinations, I settled on a harmonious trio of cinnamon, nutmeg, and a hint of cardamom. As a true cardamom enthusiast, I often add it to recipes featuring cinnamon (like my beloved Apple Pie), but feel free to omit it if it’s not to your taste. Do not, however, skip the nutmeg; it provides a crucial warmth and rounds out the overall flavor profile beautifully.
Achieving Supreme Moisture with Both Oil and Butter. One of my biggest frustrations with many quick bread recipes is either excessive dryness or a lack of flavor. Recipes often call for just oil or just butter. Oil, being 100% fat (compared to butter’s ~80%), is excellent for delivering maximum moisture and a tender crumb. Butter, on the other hand, contributes that irreplaceable rich, nutty flavor we all adore. The ultimate solution? Use both! This strategic combination ensures you get the best of both worlds: supreme moistness and a wonderfully buttery taste. We also incorporate a touch of sour cream for an added layer of richness and moisture.
Choosing Your Perfect Mix-ins. Do you prefer your zucchini bread with a scattering of chocolate chips, or perhaps the satisfying crunch of nuts? I wholeheartedly enjoy it both ways, though I typically don’t combine them. The photos accompanying this recipe showcase batches made with both chocolate chips and toasted walnuts. If you opt for chocolate chips, your bread will feel more like a decadent slice of cake (and who’s complaining about that?). If you choose nuts, it will lean towards a more traditional, hearty quick bread profile. Both are fantastic choices!
The Crucial “Squeeze” for Optimal Texture. For me, the texture of zucchini bread is paramount. The secret to achieving that ideal light, airy crumb—and avoiding a gummy loaf—is to remove some of the excess water from the shredded zucchini before incorporating it into the batter. While squeezing can be a bit of a chore, blotting with paper towels achieves a very similar effect with less effort. More on this essential step below, but trust me, it makes all the difference for that perfect bread-like texture.
Do You Peel Zucchini for Bread?
The short answer is no, there’s generally no need to peel zucchini when making bread. Zucchini skin is remarkably thin and tender, so it softens beautifully during baking and effortlessly integrates into the bread’s texture. Leaving the skin on also adds a touch of subtle green flecks to your loaf, a visual cue that it’s homemade and packed with garden goodness!
How Do You Grate Zucchini for Bread Without a Grater?
No box grater in sight? No problem at all! There are several simple alternatives to prepare your zucchini for this delicious bread:
- Food Processor: If you own a food processor, simply attach its grating disc. Feed the zucchini through the chute, and you’ll have perfectly shredded zucchini in seconds.
- Vegetable Peeler & Knife: This method requires a little more manual effort but is highly effective. Use a vegetable peeler to create long, thin ribbons of zucchini. Then, gather these ribbons and use a sharp knife to finely chop them into small, shred-like pieces.
- Spiralizer: While a spiralizer typically creates long strands, it can be adapted. Use the appropriate blade to create thin spirals, then take a knife and chop these spirals down into smaller, manageable shreds that will blend seamlessly into your batter.
Mastering the Doneness Test for Zucchini Bread
There’s nothing quite as disheartening as eagerly slicing into a freshly baked loaf of bread, only to discover it’s disappointingly raw in the middle. Zucchini bread typically requires about an hour to bake, but due to variables like pan material, oven calibration, and the inherent moisture level of the batter, it can sometimes take significantly longer.
Zucchini bread can be a bit temperamental when it comes to judging its doneness. My preferred and most reliable method for testing if your bread is perfectly baked is the classic toothpick test. Insert a clean toothpick or a thin wooden skewer deep into the very center of the loaf. If it emerges with any wet batter clinging to it, the bread needs more time. Return it to the oven for another 4-5 minutes. You might find yourself repeating this process several times, as each time you open the oven door, you temporarily lower the internal temperature. Continue baking until the toothpick comes out completely clean.
A crucial point: if you’ve added chocolate chips, be extra diligent. Poke the toothpick in a few different spots to ensure you’re seeing melted chocolate, not uncooked batter. Because of the high liquid content from the zucchini, this bread is exceptionally moist. I always lean towards slightly over-baking rather than under-baking, as I’d happily enjoy a slightly drier loaf over a raw, inedible one.
Pro Tip: I’ve experimented with baking zucchini bread using my oven’s convection setting. Surprisingly, I found it had virtually no impact on the baking time. Due to the dense nature of zucchini bread, even with air circulating, it still requires the same patient baking time to cook through thoroughly.
Don’t forget that final flourish! A little something sprinkled on top adds both visual appeal and a lovely texture. For my chocolate chip bread, I scattered a few extra mini chips. For the walnut loaf, a generous dusting of raw sugar created a beautiful, glistening crust.
Expert Tips for Flawless Zucchini Bread
How to Shred Zucchini for Bread
Shredding zucchini is straightforward, and a standard box grater with its larger holes works perfectly. As mentioned, there’s no need to peel the zucchini beforehand.
Pro Tip: Don’t chop off the little stem end of your zucchini! Instead, use it as a convenient handle while grating. This clever trick helps prevent accidental grating of your fingers – a mistake I’ve learned from personal experience! Alternatively, if you have a food processor with a grating attachment, it can shred zucchini quickly and efficiently, yielding equally great results.
For this recipe, you’ll need approximately 12 ounces of shredded zucchini, which typically equates to about 2 cups. If you’re measuring by volume, be sure to pack the zucchini firmly into your measuring cup to get an accurate amount. If you happen to be using very large, mature zucchini that have developed prominent seeds, it’s best to scrape out and discard those seeds before grating for the best texture.
Do You Squeeze Out the Liquid from Zucchini for Bread?
To squeeze or not to squeeze? That is indeed a critical question, and the answer largely depends on the specific texture you desire in your finished zucchini bread.
I conducted a side-by-side comparison, baking two loaves with identical ingredients and methods, except for one crucial difference: I squeezed the liquid from the zucchini for one loaf and left the other as is. Both breads were undeniably delicious, but the loaf made with unsqueezed zucchini exhibited a common quick bread flaw that I dislike: a slightly gummy texture.
When you leave all that extra moisture in, it bakes directly into the bread, resulting in a heavier loaf with less crispness on the edges. The squeezed bread, however, was wonderfully light and airy. It had a fluffy, truly “bread-like” consistency with perfectly crispy edges – precisely what we aim for in an exceptional quick bread. And importantly, it was not dry at all. Therefore, I highly recommend either blotting or gently squeezing out the excess liquid from your shredded zucchini before adding it to your batter.
(Last year, I performed similar experiments with banana bread, discovering that a gummy texture was the main differentiator between good and bad loaves. The key there was to avoid adding too much banana. You can delve into all my findings in my Moist Banana Bread post. For zucchini, however, the amount you add is less critical than ensuring you remove that excess moisture through blotting or squeezing.)
My preferred method for blotting shredded zucchini is simple: spread the grated zucchini evenly between two layers of paper towels, then press down firmly until both towels are thoroughly saturated. Both blotting and gentle squeezing are highly effective ways to remove that detrimental excess moisture from your zucchini.
Quick Tip to Absorb Moisture Even Without Squeezing
Even if you choose to skip the blotting or squeezing step, there’s still one clever trick you can employ to help mitigate some of the zucchini’s moisture and improve your bread’s texture:
Simply toss your shredded zucchini directly into your dry flour mixture and stir until it’s coated. The flour will then absorb some of the liquid released by the zucchini, acting as a natural sponge. This step is a must for improved texture, whether or not you’ve blotted or squeezed your zucchini. I always incorporate this flour-tossing technique!
Finally, when combining your wet and dry ingredients, mix only until they are just incorporated. Overmixing the batter is a common pitfall that can lead to a tough, dense bread instead of the soft, tender loaf we’re aiming for.
Delicious Zucchini Bread Variations and Add-ins
While this zucchini bread recipe is absolutely perfect as is, it’s also wonderfully adaptable for customization. Feel free to get creative with these delightful mix-ins to suit your taste:
- Embrace Chocolate Indulgence: Stir in a cup of chocolate chips. I love using a mix of mini semi-sweet chips and roughly chopped dark chocolate for varied texture and intense flavor.
- Add a Crunchy Topping: For an extra layer of texture and sweetness, sprinkle the top of your loaf with a tablespoon of raw sugar (also known as turbinado sugar) or plain granulated sugar before baking. If you’re feeling extra festive, a homemade cinnamon sugar blend works wonders (simply mix some cinnamon with your sugar).
- Go Nuts for Flavor and Texture: Chopped walnuts or pecans are classic additions that provide a wonderful crunch and earthy flavor. For an even more profound taste, consider toasting your nuts lightly before adding them to the batter. This simple step truly unlocks their full aromatic potential and is highly recommended!
Cool Zucchini Bread on Its Side for Crispier Edges
We all agree, the best part of a fresh loaf of zucchini bread is often that perfectly crispy, slightly crackly top crust. The other three sides, however, can sometimes become a bit soft or soggy if left to cool incorrectly. The sooner you remove the bread from its hot pan, the crisper its edges will be. But here’s another clever trick: once you’ve safely removed the bread from the pan, cool it on its side on a wire rack. The bottom of the loaf retains the most heat, and by cooling it on its side, you allow air to circulate more evenly around all surfaces, promoting faster cooling and, crucially, crispier edges. This technique can also help prevent your bread from sinking in the center, though with this recipe, you should find a beautifully risen loaf every time.
Once your bread is mostly cool (patience is a virtue, but I understand the temptation!), use a sharp serrated knife and a gentle sawing motion to slice through the loaf cleanly. This method helps prevent squishing and preserves the delicate texture.
Serving Suggestions for Your Homemade Zucchini Bread
Allow me to state the obvious, yet surprisingly overlooked, truth: slather your zucchini bread with butter! It’s bread, after all, and butter is its natural companion. I almost feel silly emphasizing this, but a food blogger friend of mine (shout out to Dorothy at Crazy for Crust!) recently shared an Instagram post about buttering zucchini bread, and was met with comments from folks who had never considered it. This absolutely blew my mind!
So, if there’s even a tiny fraction of you out there unaware of the pure joy of generously buttering thick slices of warm, soft, melty zucchini bread, consider this your official education. You deserve to live your best life, and buttered zucchini bread is a fundamental part of that! Pair it with your morning coffee, enjoy it as an afternoon snack, or even a light dessert. A dollop of cream cheese frosting also makes a divine indulgence, particularly with chocolate chip variations.
Storing and Freezing Zucchini Bread for Freshness
How Long Does It Take for Zucchini Bread to Cool?
While the aroma of freshly baked zucchini bread is incredibly tempting, resist the urge to slice into it immediately! I recommend waiting approximately 15-30 minutes before cutting into your loaf. Slicing it too soon can cause the bread to compress or even collapse, especially in the center. Give it a moment to set.
Once your bread is out of the oven, immediately place the pan on a wire cooling rack. This allows air to circulate underneath, preventing the bottom from becoming soggy. After 15-30 minutes, it’s time to remove the bread from the pan. If you lined your pan with parchment paper or foil, simply lift the bread out using the overhangs. If not, gently invert the loaf onto your hand or a plate, then carefully transfer it to the wire rack to continue cooling. As discussed earlier, placing it on its side on the rack can help achieve those desirable extra crispy edges. Allow it to cool completely before storing.
Can This Moist Zucchini Bread Recipe Be Frozen?
Absolutely! Zucchini bread freezes beautifully, making it an ideal candidate for meal prep or enjoying a taste of summer long after the season ends. To freeze an entire loaf, ensure it is completely cool, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a large freezer-safe ziplock bag. It will keep well in the freezer for up to 3 months.
For convenient, pre-portioned snacks or breakfasts, slice the cooled loaf and wrap each individual slice tightly in plastic wrap. Then, store all the wrapped slices together in a large ziplock bag in the freezer. When you’re ready to enjoy, simply let a slice thaw at room temperature on the counter (still wrapped). If you’re in a hurry, you can gently warm it in the microwave on a lower power setting or use the defrost function. Once thawed, we love to toast individual slices of zucchini bread to revive those crispy edges. And then, of course, the grand finale: slather it with butter!
Frequently Asked Questions About Zucchini Bread
It’s a common and welcome sight for quick breads like zucchini bread and banana bread to develop a prominent crack down the center of their top surface as they bake. This is actually a positive sign! The crack indicates that steam is escaping from the center of the bread, and also that the edges of the loaf set faster than the still-rising, unbaked middle. As the center continues to expand, it pulls on the already set crust, creating that distinctive crack. It means your bread has risen beautifully and the interior will be wonderfully fluffy and tender, not dense. Embrace the crack!
If your zucchini bread turns out soggy, it almost always means it simply needs more time in the oven. Zucchini bread can be a bit of a diva when it comes to baking duration, sometimes requiring well over an hour to cook through completely. The best way to ensure it’s perfectly baked is to use a kitchen thermometer. Insert it into the center of the loaf; the bread is done when the internal temperature reaches 200-210 degrees Fahrenheit (93-99 degrees Celsius).
To achieve supremely moist quick bread, incorporating sour cream and a neutral oil into your batter is key. In this recipe, we go a step further by using a powerful trifecta: sour cream, oil, AND melted butter. This combination ensures an unparalleled level of moisture, richness, and tender texture in every single bite.
While moisture is good, “too moist” often translates to a gummy texture, and nobody wants gummy zucchini bread! This issue is typically caused by not removing enough excess liquid from your shredded zucchini before adding it to the batter. The zucchini is mostly water, and if that water isn’t blotted or gently squeezed out, it can lead to a dense, wet, and unpleasant crumb. Don’t skip the blotting step!
No, you absolutely cannot taste the zucchini in zucchini bread! Zucchini has a very mild, almost neutral flavor, which makes it an ideal ingredient for baked goods. Its primary role is to contribute an incredible amount of moisture and a tender texture without altering the sweet, spiced flavor of the bread itself. All you’ll savor is delicious, sweet, comforting bread.
More Quick Bread Recipes to Savor!
- Moist Banana Bread with Sour Cream >> This recipe has quickly become one of the most beloved on my site since its publication!
- Glazed Lemon Bread Recipe >> Prepare for an intense burst of bright, zesty lemon flavor in every bite.
- Peach Pull-Apart Bread with Caramel Sauce >> Seriously, peach and caramel? An irresistible combination!
- Maple Cinnamon Quick Bread >> Indulge in delightful pockets of cinnamon sugar marbled throughout this sweet loaf.
- Plum Bread from Like Mother Like Daughter >> A seasonal treat that’s bursting with juicy plum flavor.
Delightful Breakfast Ideas!
- Raspberry Lemon Glazed Muffins << The absolute best way to utilize fresh, vibrant berries in a breakfast pastry.
- The Best Scone Recipe I’ve Ever Made << This is no exaggeration. Say goodbye to those dry, crumbly Starbucks scones forever!
- Bran Muffins with Butter Molasses Glaze << You might think bran muffins are boring, but this recipe with its luscious glaze will prove you delightfully wrong.
- Cinnamon Roll Quick Bread from Tastes of Lizzy T << All the comforting flavors of a cinnamon roll, in an easy quick bread format.
- Shortcut Zucchini Muffins from Amanda’s Cooking << A quick and simple way to enjoy zucchini in individual portions.
Savory Zucchini Recipes to Explore!
- Zucchini Pizza Bites >> These are incredibly flavorful and a fantastic way to enjoy zucchini in a savory snack!
- Cauliflower Rice Skillet with Zucchini and Kielbasa >> A satisfying and flavorful low-carb meal perfect for any weeknight.
- Buffalo Chicken Zucchini Boats >> Who could possibly resist the spicy, zesty appeal of buffalo chicken nestled in fresh zucchini?
- Creamy Zucchini Soup with Popcorn Garnish >> Don’t knock it until you try it; this unique combination is surprisingly delicious and comforting.
- My Favorite Zucchini Recipes >> Discover all my top zucchini creations conveniently gathered in one place!
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BEST Zucchini Bread
Equipment
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9×5-inch loaf pan
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Box grater
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Food processor
Ingredients
Bowl 1 (Dry Ingredients)
- 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 medium zucchini
Bowl 2 (Wet Ingredients)
- 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 extract
Optional Add-ins
- 1 cup chocolate chips, e.g., half mini, half chopped dark chocolate
- 3/4 cup toasted walnuts, or pecans
- 1 tablespoon raw sugar, or granulated sugar, to top bread
Instructions
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Prepare your pan and oven: Preheat your oven to 350 degrees F (175 C). Line one 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting, or grease the pan very well with nonstick spray.
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Toast nuts (if using): If you plan to add nuts to your bread, now is the time to toast them. Spread about 3/4 cup chopped nuts (walnuts or pecans) evenly on a dry baking sheet. Toast at 350 F (175 C) for approximately 5 minutes. Stir the nuts, then continue baking in 2-minute intervals, stirring each time, until the nuts are golden brown and wonderfully fragrant. This step significantly enhances their flavor.** Set aside to cool completely.
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Combine dry ingredients: In a medium-sized bowl, whisk together the dry ingredients: 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 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom (if using). Set this bowl aside.
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Combine wet ingredients: Place 1/2 cup (1 stick) melted butter into a large, microwave-safe bowl. Melt the butter in the microwave.
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To the melted butter, add 1/4 cup neutral oil, 3/4 cup packed brown sugar*, 1/4 cup sour cream, 2 large eggs, and 2 teaspoons vanilla extract. Whisk all these wet ingredients together until they are well combined and smooth.
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Shred the zucchini: Using the side of your box grater with the largest holes, shred your zucchini. Remember to use the knobby end as a handle to protect your fingers! A food processor with a grating attachment also works wonderfully for this step.
You will need 12 ounces of shredded zucchini. If you don’t have a kitchen scale, measure out 2 cups, ensuring you pack the zucchini firmly into the measuring cup to get an accurate volume. This usually amounts to about 2 small to medium-sized zucchini.***
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Blot/Squeeze excess liquid from zucchini: After grating, it’s highly recommended to blot your zucchini on paper towels or gently squeeze out excess liquid. I typically lay several paper towels on the counter, spread the shredded zucchini over them, then cover with another layer of paper towels and press down firmly until the towels are soaked. This crucial step helps prevent your bread from becoming gummy. While your bread will still be delicious if you skip this, blotting or squeezing will result in a superior, lighter texture.
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Combine wet and dry ingredients: Add the blotted zucchini to the bowl of dry ingredients and stir to combine. This allows the flour to absorb some residual moisture. Then, add these dry ingredients (with zucchini) to your bowl of wet ingredients. Mix gently using a spatula, only until everything is just combined. Avoid overmixing, as this can lead to a tough, rather than tender, loaf.
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Fold in optional add-ins: If you’re adding 1 cup of chocolate chips**** or 3/4 cup of nuts, fold them into the batter with as few strokes as possible. It’s often best to add them just before the flour is fully mixed in. Overmixing after adding these can also contribute to a tough texture.
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Fill pan and top: Pour the prepared batter into your lined or greased loaf pan. If desired, sprinkle the top of your loaf with 1 tablespoon of raw or granulated sugar, or a small scattering of chocolate chips. Use these toppings sparingly; too much can weigh down the batter and impede proper rising.
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Bake the bread: Bake the loaf in the center of your preheated oven at 350 F (175 C) for approximately 60-80 minutes. The bread is done when a clean toothpick or skewer inserted deep into the center comes out free of any wet batter.
Patience is key here; it may take longer than 60 minutes, potentially up to 70 or even 80 minutes, depending on your oven and ingredients. Do not remove the bread until the toothpick test is clean (ensure you’re not mistaking melted chocolate for raw batter if you’ve added chocolate chips). If the top of your bread begins to brown too quickly, loosely tent it with aluminum foil for the remaining bake time.
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Cool the bread: Allow your bread to cool in the pan, set on a wire rack, for about 15 minutes. If you used parchment paper, carefully lift the bread out of the pan and transfer it to the wire rack to finish cooling. If you didn’t use parchment, let it cool in the pan for 30 minutes, then gently invert it onto your hand or a plate, remove the pan, and place the bread back on the cooling rack. For extra crispy edges, allow it to finish cooling on its side.
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Store properly: Once completely cool, store your zucchini bread in an airtight container at room temperature for up to 5 days to maintain its freshness and moisture.
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Freezer instructions: To freeze, ensure the bread is entirely cool. Wrap the entire loaf tightly in plastic wrap, then place it in a large freezer-safe ziplock bag for storage up to 3 months. For individual servings, wrap each cooled slice in plastic wrap and then store them all together in a large ziplock bag. To thaw, simply leave the wrapped bread at room temperature on the counter. If you’re short on time, you can gently warm individual slices in the microwave on a lower power setting or using the defrost button. Once thawed, we love to toast slices to crisp up the edges before generously slathering with butter.
Video
Notes
**In a Bouchon cookbook I read a few months ago, one of the chef’s biggest pet peeves was cooks under-toasting their nuts. Since then, I’ve made it a point to toast nuts until they are visibly browning, not just fragrant. This extra step truly unlocks their full, deep flavor!
***If you’re using a massive, “guitar-sized” zucchini that you unearthed from the depths of your garden, remember to scrape out and discard any large seeds before shredding.
****For the beautiful loaf featured in the photos, I used a delightful blend of 1/2 cup mini semi-sweet chocolate chips and 1/2 cup roughly chopped dark chocolate chips. Keep in mind that using milk chocolate will result in a significantly sweeter bread. If you can find them, cinnamon chips are another incredibly delicious seasonal option; I always try to stock up around Christmas!