If you are on the hunt for a moist, warmly spiced treat that feels like an embrace from a dear friend, look no further than this Amazing Zucchini Bread Recipe. This bread strikes the perfect balance between sweet and subtly spiced, with tender shreds of zucchini adding incredible moisture and a delicate earthiness. Every slice promises a burst of flavor and a lovely texture that will quickly become a kitchen favorite, whether enjoyed fresh from the oven or toasted for breakfast. It’s comforting, simple to make, and utterly delicious—this zucchini bread is one recipe you’ll want to keep close at hand.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to create something truly spectacular. Each ingredient plays a unique role, from binding the loaf to lending sweetness, warmth, or that perfect tender crumb you’ll crave.
- 2 large eggs: Provide structure and richness to the bread.
- 1/2 cup white sugar: Adds sweetness and helps with browning.
- 1/3 cup light brown sugar: Brings deep, caramel-like flavor and moisture.
- 1/2 cup vegetable oil: Keeps the bread wonderfully moist and tender.
- 1/3 cup sour cream (or Greek yogurt or applesauce): Enhances moisture and adds a slight tang.
- 1 2/3 cups all-purpose flour: The base for structure, tender yet sturdy.
- 2 tablespoons cornstarch (optional): Contributes to a soft, delicate crumb; can substitute with flour if preferred.
- 1 teaspoon baking powder: Helps the bread rise beautifully.
- 1/2 teaspoon baking soda: Works with the acidic ingredients to ensure a light texture.
- 1 1/4 teaspoons ground cinnamon: Warm spice essential for that comforting flavor.
- 1/4 teaspoon ground nutmeg: Adds subtle aromatic depth.
- 1/8 teaspoon ground cloves: Just a hint to enhance complexity.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 1 1/2 cups shredded zucchini (about 1 medium): The star ingredient that keeps this bread so moist without being soggy.
- 1/2 cup chopped walnuts (or pecans, optional): Adds a welcome crunch and nutty richness.
How to Make Amazing Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 360°F and lining a loaf pan (4×8 or 5×9 inch) with baking parchment. This simple step ensures your bread won’t stick and makes for easy removal once baked. Preparing ahead saves time and keeps everything flowing smoothly.
Step 2: Blend the Wet Ingredients
In a large measuring jug, whisk the eggs with both sugars until the mixture is well combined and the brown sugar lumps have broken up. The sugar dissolving now helps the sweetness spread evenly. Add the vegetable oil and sour cream, mixing until smooth and creamy. This wet mixture will give tenderness and richness to the bread.
Step 3: Mix the Dry Ingredients
In a separate large bowl, whisk together all dry ingredients: flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This step creates a perfectly spiced flour base. Gently fold in the shredded zucchini with a rubber spatula, ensuring it’s well distributed but handled carefully to avoid making the mixture soggy.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry mixture and stir just until everything comes together—you don’t want to overmix and lose that tender crumb. Some lumps are totally fine. At this point, fold in the chopped walnuts to add texture and a toasty nut flavor.
Step 5: Bake to Perfection
Transfer the batter into your prepared loaf pan and bake for about 50 to 65 minutes. You’ll know it’s ready when the top is golden brown and springy to the touch, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The aroma of cinnamon and warming spices filling your kitchen is the ultimate reward.
Step 6: Cool and Remove
After baking, let the bread cool in the pan on a wire rack for 5 to 10 minutes. Then carefully lift it out using the parchment overhang and place it directly on the rack to cool completely. This ensures the crust stays crisp and the inside sets perfectly.
How to Serve Amazing Zucchini Bread Recipe
Garnishes
While this zucchini bread is stunning on its own, it truly shines with a few thoughtful touches. Spread a generous swipe of creamy butter for a luscious finish or add a drizzle of honey or maple syrup for extra sweetness. A dusting of powdered sugar can also turn it into a beautiful breakfast centerpiece.
Side Dishes
This versatile bread pairs wonderfully with fresh fruit like berries or sliced apples, complementing its spice and sweetness. A cup of hot coffee, tea, or even a glass of cold milk creates a delightful balance to savor with your slice.
Creative Ways to Present
Try slicing the Amazing Zucchini Bread Recipe thick and toasting it for a crunchy edge, then topping it with cream cheese or flavored yogurt. You can also cube it for a warm bread pudding or serve alongside a scoop of vanilla ice cream for a rustic dessert twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It will stay fresh and moist for 3 to 4 days. For longer enjoyment, you can refrigerate it, but bring it back to room temperature before serving for the best texture.
Freezing
This bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag or airtight container. Frozen zucchini bread stays delicious for up to 3 months. To thaw, simply leave at room temperature for a few hours or overnight in the fridge.
Reheating
For that freshly baked warmth, reheat slices in a toaster or a 350°F oven for 5–8 minutes. This revives the crust and softens the crumb, making each bite taste just like it came out of the oven moments before.
FAQs
Can I substitute the vegetable oil with something else?
Yes! You can swap vegetable oil for melted butter or coconut oil for a richer flavor. Just remember to keep the same measurement to maintain the moisture balance.
Do I need to peel the zucchini before shredding?
Peeling the zucchini is not necessary because the skin adds color, nutrients, and texture. Just be sure to shred it finely so it blends well into the batter.
What if I don’t have cornstarch?
No worries—if you don’t have cornstarch, simply replace it with an equal amount of all-purpose flour. The bread will still turn out wonderfully tender and fluffy.
Can I make this zucchini bread vegan?
To make it vegan, replace eggs with flax eggs (ground flaxseed soaked in water) and use plant-based yogurt instead of sour cream. Also, swap vegetable oil for a mild-tasting oil like canola or melted coconut oil.
How do I know when the bread is fully baked?
The best test is inserting a toothpick into the center of the bread—if it comes out clean or with just a few moist crumbs, your bread is done. The top should be golden brown and springy to the touch as well.
Final Thoughts
There is something truly special about baking and sharing this Amazing Zucchini Bread Recipe. It’s a humble blend of simple ingredients that come together to create moments of cozy joy and pure comfort. Whether for breakfast, snack, or dessert, this bread never fails to impress and bring smiles. Give it a try—you’ll be adding this recipe to your favorites before you know it!
Print
Amazing Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Amazing Zucchini Bread recipe yields a moist, flavorful loaf enriched with warm spices and a tender crumb. Perfectly spiced with cinnamon, nutmeg, and cloves, and enhanced by shredded zucchini and optional chopped walnuts, this quick bread is ideal for breakfast, snacks, or dessert. It uses common pantry ingredients and offers flexibility by substituting sour cream with Greek yogurt or applesauce for a healthier twist.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/2 cup white sugar
- 1/3 cup light brown sugar
- 1/2 cup vegetable oil
- 1/3 cup sour cream (OR Greek yogurt OR applesauce)
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 2 tablespoons cornstarch (optional; replace with 2 tablespoons flour if desired)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups shredded zucchini (about 1 medium, or a little under 1/2 pound; NOT blotted dry)
- 1/2 cup chopped walnuts (OR pecans; optional)
Instructions
- Prep: Heat oven to 360°F. Line a 4×8 or 5×9 inch loaf pan with baking parchment to ensure easy removal of the bread after baking.
- Combine wet ingredients: Using a whisk, blend 2 large eggs, 1/2 cup white sugar, and 1/3 cup light brown sugar in a large measuring jug until well combined, breaking up any lumps of brown sugar. Add 1/2 cup vegetable oil and 1/3 cup sour cream and whisk until smooth. Set aside.
- Combine dry ingredients: In a large bowl, whisk together 1 2/3 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/2 teaspoon salt. Using a rubber spatula, fold in 1 1/2 cups shredded zucchini, ensuring even distribution throughout the flour mixture. Work quickly to prevent the zucchini from becoming soggy.
- Make batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir just until combined and no dry flour remains visible; some lumps are acceptable to keep the bread tender. Gently fold in 1/2 cup chopped walnuts.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake at 360°F for 50-65 minutes until the top is risen, deep golden brown, and a toothpick inserted in the center comes out clean without wet batter.
- Cool: Remove the pan from the oven and place it on a cooling rack for 5-10 minutes. Then, carefully lift the bread out using the parchment paper and set it directly on the cooling rack to cool enough to handle. Peel off the parchment and return the bread to the rack until completely cooled before slicing.
Notes
- For a healthier option, substitute sour cream with Greek yogurt or unsweetened applesauce.
- Do not blot or squeeze excess moisture out of the shredded zucchini; retaining moisture helps keep the bread tender.
- Chopped walnuts or pecans add a nice crunch but are optional.
- Make sure not to overmix the batter to keep the bread soft and avoid toughness.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Use parchment paper to prevent sticking and ease bread removal from the pan.
