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Zucchini Bread Recipe - Moist, Cozy, and Easy to Make

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 2 cups grated zucchini (about 2 medium, not packed, moisture gently squeezed out)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup whole wheat flour (or use all-purpose for a lighter crumb)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup neutral oil (canola, vegetable, or light olive oil)
  • 1/4 cup plain yogurt or sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, but lovely)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • Optional add-ins: 3/4 cup chopped walnuts or pecans, 1/2 cup chocolate chips, or 1/2 cup raisins

Method
 

  1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Grate the zucchini: Use the large holes of a box grater. Gather the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture. Don’t wring it dry—just remove the drips.
  3. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt until well combined.
  4. Whisk the wet ingredients: In a separate bowl, whisk the eggs, granulated sugar, brown sugar, oil, yogurt (or sour cream), and vanilla until smooth and slightly thickened.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until a few flour streaks remain. Don’t overmix.
  6. Fold in zucchini and add-ins: Add the grated zucchini and any optional nuts or chips. Fold just until evenly distributed and no dry spots remain.
  7. Fill the pan: Scrape the batter into the prepared pan and smooth the top. If you like, sprinkle a spoonful of turbinado sugar on top for a light crunch.
  8. Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
  9. Cool: Let the bread cool in the pan for 10–15 minutes. Lift it out and cool completely on a wire rack before slicing. This helps set the crumb and keeps slices neat.
  10. Slice and serve: Use a serrated knife for clean slices. Enjoy warm or at room temperature with butter, cream cheese, or plain.