This easy zucchini bread recipe is a one bowl recipe made with all the signature ingredients that make a delicious quick bread so moist and so good! Brown sugar, vanilla, cinnamon, and freshly grated zucchini are exactly why a finished loaf never lasts long!
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 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.