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Best Zucchini Bread Recipe

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3.8 from 4 reviews

This BEST Zucchini Bread recipe yields a moist, flavorful loaf packed with warm spices and optional chocolate chips and toasted nuts for added texture and taste. Perfect for using fresh zucchini, this bread combines a blend of cinnamon, nutmeg, and a hint of cardamom, resulting in an aromatic treat that’s great for breakfast or snack time. The bread is easy to bake and includes instructions for toasting nuts and handling zucchini for optimal texture.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups all purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 & 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom (optional)

Wet Ingredients

  • 2 cups shredded zucchini (12 ounces, about 2 zucchini)
  • 1/2 cup butter (1 stick) melted
  • 1/4 cup neutral oil (vegetable oil, canola oil, light olive oil, etc.)
  • 3/4 cup brown sugar (packed)
  • 1/4 cup sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract

Add-ins

  • 1 cup chocolate chips (half mini, half dark chocolate chopped) - optional
  • 3/4 cup toasted walnuts or pecans - optional
  • 1 tablespoon raw sugar or granulated sugar (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F. Prepare a 9x5 inch loaf pan by lining it with parchment paper or greasing it well with nonstick spray.
  2. Toast Nuts: If using nuts, spread 3/4 cup chopped nuts on a dry baking sheet. Toast in the oven at 350°F for about 5 minutes, stir, then continue to bake in 2-minute intervals, stirring each time until nuts are browned and fragrant. Set aside to cool.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom until evenly combined.
  4. Mix Wet Ingredients: In a large microwave-safe bowl, melt 1/2 cup butter in the microwave. Add 1/4 cup neutral oil, 3/4 cup packed brown sugar, 1/4 cup sour cream, 2 eggs, and 2 teaspoons vanilla extract. Whisk together until smooth and combined.
  5. Shred Zucchini: Use the largest holes on a box grater or a food processor grating tool to shred zucchini. You need 12 ounces, about 2 cups packed, typically equivalent to 2 small to medium zucchinis.
  6. Blot or Squeeze Zucchini: Remove excess moisture by spreading shredded zucchini on paper towels, topping with another layer, and pressing to soak out liquid. This step helps prevent a gummy texture but can be skipped if desired.
  7. Combine Ingredients: Add blotted shredded zucchini to the dry ingredients and stir to combine. Then add dry ingredients to the wet ingredients and mix just until combined. Avoid over-mixing for tender bread.
  8. Add Chocolate Chips and Nuts: If using chocolate chips (1 cup) or toasted nuts (3/4 cup), fold them gently into the batter with a spatula, mixing with as few strokes as possible to maintain lightness and rise.
  9. Pour Batter: Transfer the batter into the prepared loaf pan. Sprinkle 1 tablespoon raw sugar or granulated sugar on top, optionally scattering a few chocolate chips for extra texture. Use sparingly to avoid weighing down the loaf.
  10. Bake: Place the loaf in the center of the preheated oven and bake at 350°F for about 60 minutes. Test doneness by inserting a toothpick or skewer into the center— it should come out clean without wet batter (chocolate residue is OK if chips are used). If over-browning occurs before fully baked, cover the top loosely with foil. Bake up to 70-80 minutes if needed.
  11. Cool Bread: Let the bread cool in the pan on a wire rack for 15 minutes. If parchment paper was used, lift the bread out and cool completely on the rack. If not, cool in the pan for 30 minutes, then invert the loaf onto a plate or hand and transfer to the rack to finish cooling on its side for crisp edges.
  12. Storage: Store zucchini bread in a sealed container at room temperature for up to 5 days.
  13. Freezing: Once completely cool, wrap the entire loaf tightly in plastic wrap and place inside a ziplock bag for freezer storage up to 3 months. For individual slices, wrap each slice in plastic and seal in a bag. Thaw at room temperature wrapped, or use microwave defrost on low. Toast slices to reheat and revive crispness, then enjoy with butter if desired.

Notes

  • Blotting or squeezing zucchini removes excess moisture to prevent gummy bread; however, skipping this step still yields good results.
  • Toast nuts before adding to enhance flavor and crunch.
  • Use sparingly of sugar topping and chocolate chips on top to avoid weighing down the loaf.
  • Testing doneness with a toothpick is key; chocolate chips can cause misleading results if mistaken for raw batter.
  • Wrapping bread well is essential for freezing to retain moisture and freshness.
  • Toasting thawed slices enhances texture and flavor.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/best-zucchini-bread-recipe/