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

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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)

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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.