This is the Best Zucchini Bread Recipe you’ll ever taste! Made with baking staples and a secret ingredient, it’s moist, sweet, subtly tangy, and so easy to make.
Love sweet loaf recipes? Try our 5-Ingredient Pumpkin Bread.
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My Favorite Recipe For Zucchini Bread
A longtime family favorite, this zucchini bread recipe has been my go-to for decades! Quick and easy to make, it’s the best way to use up the abundance of zucchini that I always seem to have in the summer. Made with just a handful of ingredients and simple steps, it’s virtually failproof and always comes out great.
Don’t let the easy process fool you into thinking the flavor will be boring, either! Perfectly sweet, the bread is infused with cinnamon and vanilla for a warm, cozy taste. I love it on its own, but my kids like to add chocolate chips, nuts, or even raisins.
If you have enough zucchini, double up the recipe that way you can freeze it for later, and enjoy this seasonal treat all year long!
Why This is The Best Zucchini Bread Recipe
This recipe for zucchini bread contains a secret ingredient that you won’t find in many recipes. What is it? Sour cream! It might sound like a strange addition, but trust me. The creamy texture of sour cream makes the bread more moist than if you used milk. Plus the tangy flavor balances out the sweetness of the zucchini bread.
What You’ll Need to Make the Best Zucchini Bread
See the recipe card for full information on ingredients and quantities.
- Flour: Use all-purpose flour for the base of the bread.
- Ground cinnamon: Just a dash adds warmth to the bread.
- Eggs: These bind the ingredients and help the eggs rise.
- Oil: Use a neutral-tasting oil like extra light olive oil or avocado oil.
- Sour cream: Plain Greek yogurt will also work.
- Sweetener: Use granulated or cane sugar for the perfect touch of sweetness.
- Vanilla: Use pure vanilla extract to amp up the flavor.
- Zucchini: The heart of this zucchini bread recipe, shredded zucchini gives the bread a moist texture and infuses it with nutrients.
Moist Zucchini Bread Recipe Tips
- Use small to medium-sized zucchini for a sweeter flavor and more moisture.
- Let your ingredients come to room temperature before you begin to allow for easy mixing.
- Avoid overmixing the batter, or your bread is likely to turn out dense and dry. Mix just until combined. It’s okay if a few small lumps remain!
- If the top of the bread starts to brown too quickly in the oven, loosely cover it with aluminum foil, and continue to bake.
- Let your bread cool all the way before slicing.
The Best Zucchini Bread Variations
- Add chopped walnuts or pecans.
- Include chocolate chips.
- Fold in raisins or blueberries.
- Replace the cinnamon with pumpkin pie spice, or add a dash of nutmeg.
- Top it with cream cheese frosting, vanilla frosting, or powdered sugar glaze.
How to Store Moist Zucchini Bread
Once cool, transfer leftover zucchini bread to a sealable bag or airtight container. It will stay fresh at room temperature for 2-3 days or in the fridge for up to 1 week.
You can also freeze leftovers for up to 3 months! To do so, allow the bread to cool completely. Then, wrap the entire loaf tightly with aluminum foil, and transfer it to the freezer. When you’re ready to serve, let it thaw in the fridge overnight. Then, enjoy it cold, bring it to room temperature, or reheat it for a few seconds in the microwave.
If you try our recipe for zucchini bread, don’t forget to leave feedback and a rating.
Description
Super moist zucchini bread made with buttermilk, coconut oil, no white sugar, crushed pineapple, and white-whole wheat flour.
- Preheat your oven to 350°F (175°C). Grease and flour one 9×5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In another large bowl, whisk eggs until light and fluffy. Add the oil, sour cream, sugar, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Some lumps are okay. Do not overmix.
- Gently fold in the grated zucchini until evenly distributed. If using, fold in the chopped nuts and raisins or chocolate chips.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil.
- Allow the bread to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Storing Bread: Zucchini bread can be stored on the counter for a couple of days wrapped in plastic wrap or up to 1 week in the refrigerator. It also freezes well as a whole for up to 3 months. Tightly wrap in plastic or foil and store in a zip-loc bag in the freezer. Thaw out overnight in the refrigerator and bring to room temperature before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 158
- Sugar: 8.8 g
- Sodium: 124.2 mg
- Fat: 6.9 g
- Carbohydrates: 21.4 g
- Protein: 2.6 g
- Cholesterol: 16.6 mg
Original recipe published in July 2020 has since been revised, retested, and updated.
