Savor the moist and flavorful goodness of our best Zucchini Bread Recipe with a twist! Our unique creation combines zucchini with the creamy tang of sour cream, resulting in a heavenly treat that your family will love!
With a bit of chocolate and a cinnamon sugar topping, this is one incredible loaf of zucchini bread!
Do you know what the Best Ever Zucchini Bread tastes like? Well, I've perfected it! It's moist and delicious, perfectly spiced with cinnamon, and never dry and crumbly, just like my moist banana bread and warm spiced pumpkin bread recipe.
I like to think this homemade quick bread contains the perfect amount of shredded zucchini, sweet chocolate chips, and an amazing cinnamon sugar topping. Plus, it smells incredible when hot out of the oven! I love baking this simple bread!
Top it with a smear of butter or cream cheese, and you have an unbelievable heavenly slice!
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Why You'll Love the Recipe
This will soon become your favorite zucchini bread recipe because:
- IT'S SO MOIST. No dry, crumbly bread here. It's got built-in moisture from the grated zucchini and sour cream, so it is moist every time, which is a must, in our opinion!
- THE RIGHT AMOUNT OF SPICE. You want just the right amount of warm spice to go with the savoriness of the zucchini, and this bread has it!
- CINNAMON SUGAR TOPPING. It's amazing how the cinnamon sugar creates an incredible caramelized coating for the outer edges and top of the loaf. This is classic zucchini bread taken up a notch!
Ingredient Notes
This easy recipe uses pantry staples to make a rich and cakey loaf.
- White Sugar - for the topping and to sweeten the batter.
- Brown Sugar - using white and brown sugar gives this recipe a more complex flavor.
- Cinnamon - for the delicious warm spiced topping.
- Eggs - large eggs are best.
- Butter - melted salted butter yields the best flavor. However, vegetable oil or coconut oil also works.
- Sour Cream - sour cream gives the recipe a nice moist flavor. You Can also use regular or Greek yogurt.
- Vanilla Extract - pure vanilla extract is best if you have it.
- Fresh Zucchini - grated and the excess water removed with a paper towel if necessary.
- Flour - either all-purpose flour or whole wheat flour.
- Baking Soda & Baking Powder for leavening.
- Chocolate - yes, this is technically chocolate chip zucchini bread. However, you can leave them out if you're not a fan or want a more traditional loaf.
- Kosher Salt to balance the sweetness of the bread.
Additions
- Nuts—You can add a variety of nuts to your bread. It's wonderful with tender bits of walnuts or pecans.
Find the full recipe and instructions in the printable recipe card below.
How to Make Zucchini Bread
This recipe for Moist Zucchini Bread with sour cream is easy and pretty straightforward.
- PREP: Preheat your oven to 350 degrees F (177 degrees C) and place the baking rack in the middle position.
- Shred Zucchini. Then, begin grating the fresh zucchini with a box grater and set it aside to use after mixing your other ingredients (Image 1). You can squeeze out any excess water if there is any. Melt butter in a microwave-safe dish.
PRO TIP: Homegrown varieties of zucchini tend to have more water content, so you may need to remove any excess.
- Make Cinnamon Sugar Topping. In a small bowl, mix 2 teaspoons white sugar and 3 teaspoons ground cinnamon. Set that aside.
- Prep Pan. Next, grease your loaf pan and dust it with 2 teaspoons of the sugar and cinnamon mixture. This technique gives the bread an incredible outer layer of caramelized yumminess! Save another teaspoon to sprinkle over the top before you bake. More if you really like a cinnamon sugar topping 🙂
- Mix Wet Ingredients, then Dry. In a large mixing bowl, beat wet ingredients (2 eggs, ½ cup melted butter, ½ cup sour cream, and 2 teaspoons vanilla extract) with a whisk or hand mixer until fully combined (Image 2). Then, add the remaining dry ingredients (1 ¾ cup flour, ½ teaspoon baking soda, ½ teaspoon baking powder, & salt), plus shredded zucchini and chocolate chips to the wet ingredients, and stir with a spatula or wooden spoon until blended (Image3).
PRO TIP: It's important not to over-mix your zucchini bread, or it may sink when baking.
- Place in Pan. Pour the batter into the prepared pan, sprinkle the remaining cinnamon-sugar mixture on top, and scatter on a couple more chocolate chips if desired (Image 4).
- Bake. Bake for 60 minutes. After about 50 minutes, check the bread by inserting a toothpick in the center of the loaf to ensure it doesn't overbake. The bread is done when the toothpick comes out clean with no batter.
PRO TIP: You can check for doneness by measuring your bread's temperature with a digital meat thermometer (this is the one we have). It should read 200 degrees F. Or by inserting a toothpick in the center and having it come out clean.
COOLING: Let the Zucchini Bread cool for 20-30 minutes before removing it from the pan. At this point, you can flip the bread into your hand or a plate, then transfer it back to the cooling wire rack. Let it finish cooling on its side for extra crispy edges. Enjoy warm with a bit of butter!
Expert Tips
- BATTER: Do not over-mix your batter to avoid the loaf sinking in the middle while baking.
- Squeeze out excess water from the zucchini if the water content is really high.
- PAN: I use a 9 x 5-inch loaf pan (non-stick). This one has over 22,000 5-star reviews.
- MINI LOAF PAN: Mini loaf pans take less time to bake, approximately 35-40 minutes.
- STORING: Wrap cooled bread in plastic wrap or aluminum foil or place it in an airtight container and then store it in the refrigerator for up to a week. It's best brought back to room temperature or heated for a few seconds in the microwave.
More Quick Bread Recipes
You want to make our Best Banana Bread too! You've never tasted one this good! Pumpkin Bread is also a seasonal favorite!
How to Freeze
This quick bread, often called a zucchini loaf, freezes well. Follow our tips for preventing freezer burn, and you'll have fresh zucchini bread from the freezer anytime you like!
- Cool your bread completely.
- Wrap your bread in plastic wrap or foil and then place it in a freezer-safe bag. Label and date the bag.
- Alternatively, you can vacuum-seal your loaf before placing it in the freezer. Remember to label and date it!
Simply take your bread out of the freezer and let it thaw on the counter when ready to eat.
Recipe FAQs
No, you don't need to peel your zucchini before using it in Zucchini Bread. The peel is tender and cooks up perfectly once it's grated. It also adds a nice color.
Make sure to wash your zucchini and cut off the ends before grating it for the recipe.
Zucchini Bread is considered a quick bread, so it doesn't require yeast. Therefore, it doesn't like to be overmixed, or it will sink in the middle. So try to incorporate the ingredients until blended with your spatula, and don't over-mix.
Also, do not overfill your loaf pan. If it's too full, the bread won't have enough room to rise.
More Baking Recipes
Love this Zucchini Bread with Sour Cream recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Best Ever Zucchini Bread Recipe
Ingredients
Cinnamon Sugar Mixture
- 2 teaspoons granulated white sugar
- 3 teaspoons ground cinnamon
Wet Ingredients
- 2 eggs (room temperature)
- ½ cup salted butter, melted (1 stick)
- ½ cup sour cream (or plain yogurt)
- 2 teaspoon pure vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- ½ cup granulated white sugar
- ½ cup brown sugar (dark brown is best)
- 1 ½ cups grated zucchini (Usually this is about 1 ½ - 2 small - medium zucchini.)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg (optional)
- 1 teaspoon kosher salt
- 1 cup chocolate chips (we like a dark chocolate bar chopped)
Instructions
- RECIPE PREP: Preheat oven to 350 degrees F and place rack in the middle position. Grate fresh zucchini and set aside. If the zucchini is really watery, squeeze out any excess water with a paper towel. Melt butter in a microwave-safe dish. Then, mix 2 teaspoons of sugar and 3 teaspoons of cinnamon in a small bowl.
- PAN PREP: Grease your loaf pan well and dust it with 2 teaspoons of sugar and cinnamon mixture. Save another teaspoon of mixture to sprinkle over the top before you bake. More if you really like a cinnamon sugar topping 🙂
- In a large bowl, beat wet ingredients together 2 eggs, ½ cup melted butter, ½ cup sour cream, and 2 teaspoons vanilla extract with a whisk until fully combined.
- Then, add the remaining dry ingredients (1 ¾ cup flour, ½ cup white sugar, ½ cup brown sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, & salt), plus shredded zucchini and chocolate chips to the wet ingredients, and stir with a spatula until blended. NOTE: Do not over-mix.
- Pour the batter into the prepared loaf pan, sprinkle the remaining cinnamon-sugar mixture on top, and scatter on a couple more chocolate chips if desired.
- BAKING: Bake for 60 minutes. After about 50 minutes, check the bread by inserting a toothpick in the center to ensure it doesn't overbake. The bread is done when the toothpick comes out clean with no batter.
- COOLING: Let the Zucchini Bread cool for 20-30 minutes before removing it from the pan. At this point, flip the bread into your hand or a plate, then transfer it back to the cooling rack. Let it finish cooling on its side for extra crispy edges. Enjoy!
Video
Notes
-
- BATTER: Do not over-mix your batter to avoid the loaf sinking in the middle while baking.
-
- Squeeze out excess water from the zucchini if the water content is really high.
-
- We used a 9 x 5-inch loaf pan (non-stick). This one has over 22,000 5-star reviews.
- STORING: Wrap cooled bread in plastic wrap or aluminum foil or place it in an airtight container and then store it in the refrigerator for up to a week. It's best brought back to room temperature or heated for a few seconds in the microwave.
Nutrition
This recipe was originally published in Sept 2017. We updated it with enhanced instructions on June 9, 2020, and again on June 8, 2023.
mary ann
where do you incorporate the sugar? It’s listed on the ingredients but not in the instructions.
Erin Henry
The sugar goes in with the dry ingredients. I've updated the recipe card to make it more clear. Thanks for your question and making our site better for others!
Anne Capati
This Zucchini Bread is so scrumptious and easy to make! First time to try the recipe and it came out beautiful! Too bad I can’t send the picture. The whole smells wonderful. I love anything with cinnamon. Perfect any time of the day!
Erin Henry
Oh, how yummy, Anne! We love it when the house smells like freshly baked goodies! We love the cinnamon topping the best 😉
onarock
easy enough to make. I doubled the recipe so it was a little harder to incorporate the dry ingredients without over stirring, but I managed. I like the sprinkle of cinnamon and sugar on top of the loaf. However I would rather put the cinnamon in the actual zucchini bread. Will definitely make again thank you for sharing.
k
Erin Henry
What an inspired idea! Put some of the cinnamon in the bread! We'll have to try that.
Stephanie
Definitely the best zucchini bread I've ever made. Loved the flavor and the loaf was nice and soft.
Erin Henry
Perfect! That's what we love to hear. This recipe has the perfect flavor and it's always moist and soft.
Beth
I love this recipe! It's so delicious and flavor filled!
Erin Henry
Thanks, Beth! We're so glad you enjoyed it!
Stephanie
This best ever zucchini bread was so delish, the whole family loved them. I’ll definitely be making this again.
Erin Henry
This recipe is always in rotation at our house. Plenty of flavor and just the right texture!
Linda Kilsdonk
This zucchini bread sounds scruptious! I just bought three zucchinis at a farmers market on Sunday, so this will be a perfect use for one of them! Thanks for sharing! Smiles, Linda at Paper Seedlings
Erin
I love getting fresh veggies at the farmer's market and making something yummy! Your zucchinis are perfect for this recipe. Can't wait to see how it turns out!