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

Easy Zucchini Bread

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.

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 8x4-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.

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.

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