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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.

Other quick bread recipes we love include this easy banana bread and chocolate zucchini bread recipe!

Sliced zucchini bread on a cutting board.
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The Best Zucchini Bread Recipe

This easy zucchini bread recipe is a slightly less sweet and citrusy version of my lemon blueberry zucchini bread. With warm cinnamon spice, this is one one of the best zucchini recipes to make year-round!

Zucchini has such a mild flavor, it’s no wonder my kids could never tell it was hiding in zucchini muffins, banana zucchini muffins or my zucchini chocolate chip muffins. They know now but still love this bread and my zucchini brownie recipe!

Why You’ll Love This Recipe

  • Moist and tender: The zucchini adds moisture leading to a soft, tender crumb that is irresistible and you can’t even taste the zucchini!
  • Easy to make: This classic zucchini bread recipe comes together in one bowl and is customizable with dried fruit, nuts or chocolate chips.
  • Freeze friendly: This quick bread freezes beautifully. Double the recipe and make one loaf for now and one for later.

Ingredients

Zucchini bread ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Grated zucchini: I used one medium zucchini, but because zucchini differs in size, be sure to measure yours after shredding. You will need one cup.
  • Unsalted butter: Butter will need to be melted and slightly cooled. You can use vegetable oil, but it will add a different taste.
  • Sugar: I used both granulated sugar and brown sugar in this recipe. The combination adds the best flavor, color, sweetness and moisture.
  • Egg: One large egg is need for binding the this moist quick bread together.
  • Baking powder and baking soda: Together these add lift and rise to the bread while helping create the domed bread top.
  • Vanilla extract and cinnamon: For sweetness and warm flavor.
  • Salt: Just a small amount adds taste since our butter is unsalted.
  • Sour cream: The acidity in sour cream tenderizes the bread during the baking process leading to a soft texture with the best flavor.
  • All-purpose flour: This adds structure to the bread. Be sure to measure correctly for best results.

Variations

  • 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.
  • Depending on the season you could up the warm spices with a little nutmeg or pumpkin pie spice.
  • Add some fresh blueberries for a burst of juicy taste.
  • Lighten it up with some lemon zest and a lovely powdered sugar glaze.

How to Make Zucchini Bread

Showing how to make zucchini bread in a 6 step collage.
  1. Prep zucchini: Grate zucchini using a box grater, then place zucchini in a cheese cloth or paper towel. Squeeze out as much water as you can.
  2. Mix wet ingredients with sugars: In a large mixing bowl, combine both sugars with the melted butter. Add the egg, sour cream and vanilla then mix to combine.
  3. Whisk dry ingredients: Whisk together the flour, baking soda, baking powder, cinnamon and salt to remove any lumps.
  4. Combine: Combine wet and dry ingredients until just combined. Your batter will be thick.
  5. Fold in zucchini: Gently fold in your shredded zucchini with any additional add-ins and place in prepared loaf pan.
  6. 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. 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 brad batter and are less likely to cause overmixing.
  • 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.

FAQs

How should I serve zucchini bread?

This versatile quick bread is so good just on its own served warm or at room temperature! Enjoy it in the morning with a cup of tea slathered with some cinnamon butter, strawberry jam or apple butter. For a snack top it with almond butter for a protein boost. For dessert add a scoop of vanilla ice cream.

Do I need to peel zucchini for bread?

No, you do not need to peel zucchini for this easy zucchini loaf. The skin of zucchini is both thin and edible and softens while baking so you will not even notice it. The skin also contains many vitamins and minerals you would be missing out on if you peel it!

Can I use frozen grated zucchini?

You can, but it needs to be thawed and then the excess water squeezed out as frozen zucchini will have much more water than fresh zucchini. If you don’t take the extra step to squeeze out the water, your quick bread may be too soggy.

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.

Zucchini bread with butter.

How to Store and Freeze Zucchini Bread

  • Store: Once cooled, this bread will keep fresh in an airtight container on the counter for up to 4 days. After that, transfer it to the fridge for an extra few days to maintain freshness.
  • Freezer: To freeze, wrap each loaf (if you’re making more than one) individually in plastic wrap. Place in a freezer-friendly Ziploc bag and keep frozen for up to 3 months. Thaw in the fridge overnight before unwrapping it to preserve moisture.

Love quick bread recipes? Make this banana nut bread, pumpkin bread or sweet cornbread next!

More Zucchini Recipes

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Sliced zucchini bread on a cutting board.

Easy Zucchini Bread Recipe

5 from 9 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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.
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12

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 the zucchini in a cheese cloth or a paper towel. Squeeze out as much water as possible.
    • In a large bowl, mix the butter, sugar, and brown sugar. Mix in the egg, sour cream, and vanilla until combined.
    • In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, and 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.

    Notes

    Zucchini: 
    • I used a medium-sized zucchini and 1 was just enough for this recipe.
    • Use either the small and medium holes on the grater, or a bit of both depending on the desired texture.
    • 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.
    • I like to add 1 cup that is packed. You can add up to 1 1/2 cups packed zucchini. 
    Variations:
    • Swap the sour cream for Greek yogurt or buttermilk, if you’d prefer. If you don’t have any, make your own!
    • Add in some raisins for added texture and sweetness. Slivered almonds or walnuts would also add a nice crunch.
    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.

    Course: bread
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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