Description
This Easy Zucchini Bread recipe is moist, flavorful, and perfect for using up that summer zucchini! With a hint of cinnamon and optional mix-ins like chocolate chips or walnuts, it’s a delicious treat for breakfast or a snack.
Ingredients
Units
Scale
- 1 cup grated zucchini (see notes)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Optional Mix-ins:
- 1/2 cup chocolate chips, raisins, or chopped walnuts
Instructions
- Preheat and Prep: Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper and grease.
- Drain Zucchini: Squeeze out excess water from grated zucchini using a cheesecloth or paper towel.
- Combine Wet Ingredients: In a large bowl, mix together melted butter, brown sugar, granulated sugar, egg, sour cream, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Mix Batter: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the zucchini and any optional mix-ins.
- Bake: Pour batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
- Use a medium-sized zucchini and squeeze out excess water before measuring.
- Grate zucchini using small or medium holes, or a combination of both.
- You can add up to 1 ½ cups of packed grated zucchini.
- If the bread is browning too quickly, cover it with foil during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg