This easy zucchini bread is a summertime staple—moist, lightly sweet, and packed with fresh zucchini. Made in one bowl, it’s perfect for breakfast, snacking, or sharing.

Overhead view of a sliced loaf of zucchini bread on the counter, arranged in a vertical layout with two fresh zucchini to the side.

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Moist, Easy and Delicious Zucchini Bread

This easy zucchini bread is a cozy, cinnamon-spiced version of our lemon blueberry zucchini bread—a little less sweet, without the citrus, but just as moist and tender.

Thanks to zucchini’s mild flavor, my kids never even notice it’s there… just like in these zucchini muffins or banana zucchini muffins! The batter mixes up quickly and it makes two loaves—enjoy one now and freeze one for later!

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I LOVE zucchini bread pretty much the only way I will eat zucchini haha. And this recipe is spot on and indeed super easy to make!

Matt

Ingredients

Overhead view of ingredients for zucchini bread arranged on a counter.

How to Make Zucchini Bread

Grate zucchini using a box grater, then place zucchini in a cheese cloth or paper towel. Squeeze out as much water as you can.

Freshly grated zucchini on a paper towel next to a box grater and whole zucchinis on the counter.

In a large mixing bowl, combine sugars with melted butter. Add the egg, sour cream and vanilla then mix. Whisk together the flour, baking soda, baking powder, cinnamon and salt to remove any lumps. Combine wet and dry ingredients.

Zucchini bread batter in a mixing bowl.

Gently fold in your shredded zucchini with any additional add-ins and place in prepared loaf pan.

Unbaked zucchini bread batter spread evenly in a loaf pan, ready to bake.

Bake for 50 minutes or until toothpick comes out clean. Let cool in pan before removing to a wire rack to cool. Serve warm or cool and enjoy!

Sliced zucchini bread on counter.

Expert Tips

  • I used a medium-sized zucchini and 1 was just enough for 1 cup grated zucchini, although you can use up to 1 1/2 cups. Large zucchini may need to have the seeds removed (which can be bitter) and peeled if the skin appears tough.
  • Room temperature ingredients will combine together better in your zucchini bread batter and are less likely to cause overmixing. Be sure to measure correctly as well!
  • Squeeze out the excess water. Zucchini contains a lot of it, so for maximum flavor, squeeze out the water and pack it in the measuring cup.
  • Swap the sour cream for Greek yogurt or buttermilk, if you’d prefer. If you don’t have any, make your own!
  • Test for doneness with a toothpick: Cooking times may vary so I suggest at 45-50 minutes to test your bread with a toothpick by inserting it into the center of the bread. If it comes out clean, your bread is ready. If batter sticks to the toothpick, add additional cooking time. If your bread browning too quickly on top, cover with foil.
Close-up of a slice of zucchini bread with butter spread on it.

Love quick bread recipes? Make this banana nut bread, pumpkin bread or this easy banana bread!

More Zucchini Recipes

Overhead view of a sliced loaf of zucchini bread on the counter, arranged in a vertical layout.

Easy Zucchini Bread

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12
This easy zucchini bread is a moist and flavorful quick bread recipe that takes only 10 minutes to make in one bowl! A slice of this bread is a family favorite.
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Video

Equipment

Ingredients 

  • 1 cup grated zucchini *see note
  • ½ cup unsalted butter , melted and slightly cooled
  • ½ cup light brown sugar , packed
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 1 teaspoon ground cinnamon

Optional: 1/2 cup chocolate chips, raisins, or chopped walnuts

Instructions

  • Preheat the oven to 350°F. Line a 8×4-inch loaf pan with parchment paper and spray lightly with nonstick cooking spray.
  • Place 1 cup grated zucchini in a cheesecloth or a paper towel. Squeeze out as much water as possible.
  • In a large bowl, mix 1/2 cup melted butter, 1/2 cup sugar, and 1/2 cup brown sugar. Mix in one egg, 1/2 cup sour cream, and 1 teaspoon vanilla until combined.
  • In a small bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Stir in the flour mixture with a wooden spoon until combined (it will be a thicker batter). Fold in the zucchini and chocolate chips, raisins, or walnuts, if using. Spread evenly in the loaf pan.
  • Bake 50 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. If browning too quickly, top with a piece of foil. Let cool in pan 10 minutes before removing to cool.
  • Slice into 1/2-inch slices. Serve while warm or cool.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store leftover bread in a container at room temperature up to 3 days or in the refrigerator up to 1 week. 
Freezer instructions: This bread freezes well up to 3 months. Let it completely cool down before freezing. Wrap with plastic wrap or place in a zip-top bag (removing all air). Let thaw on the counter overnight.

Nutrition

Calories: 220kcal, Carbohydrates: 30g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 41mg, Sodium: 202mg, Potassium: 94mg, Fiber: 1g, Sugar: 18g, Vitamin A: 340IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Add-Ins

  • Add in some raisins or dried cranberries for added texture and sweetness. Slivered almonds or walnuts would also add a nice crunch.
  • Chocolate chips or mini chocolate chips are a fun zucchini bread addition that is make this loaf suitable for dessert.
  • Add some fresh blueberries for a burst of juicy taste.

FAQs

How do I grate zucchini for bread?

You can use a box grater, a food processor or even the grating attachment on your Kitchenaid stand mixer. I prefer to use my box grater and shred the zucchini on the small or medium holes, learn all the tips on how to shred zucchini to avoid any mishaps.

Do I need to peel zucchini for bread?

Nope! The skin is thin, softens as it bakes, and is completely edible—you won’t even notice it. Plus, it’s full of nutrients, so there’s no need to peel.

Can I use frozen grated zucchini?

Yes, but you’ll need to thaw it and squeeze out as much water as possible. Frozen zucchini holds more moisture, and skipping this step can make your bread soggy.

How to store zucchini bread?

Once it’s fully cooled, store the bread in an airtight container at room temperature for up to 4 days. After that, you can move it to the fridge to extend freshness for a few more days.

What is the best way to freeze zucchini bread?

Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe zip-top bag. It will keep well for up to 3 months. Thaw in the fridge overnight before unwrapping to help retain moisture.