Best Ever Zucchini Bread Recipe

Zucchini Bread cut into slices on a cooling rack.

Savor the moist and flavorful goodness of our best Zucchini Bread Recipe with a twist! Our delightful creation combines the natural goodness of zucchini with sour cream and an irresistible cinnamon sugar topping!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 378kcal

Equipment

9 x 5 inch loaf pan
mixing bowl
whisk
Spatula

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

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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.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition