I never expected a humble zucchini loaf to turn out this soft, moist, and bakery-worthy. One bowl, breakfast-ready, snack-approved, and somehow even better with chocolate chips or nuts.
I’m obsessed with this zucchini bread because it tastes like the loaf I always wish bakery slices would be: soft, thick, sweet, and packed with flavor all the way through. The grated zucchini keeps every bite ridiculously moist without making it taste like vegetables, which is exactly my kind of breakfast logic.
I’m never mad when chocolate chips sneak in, either. And yes, I absolutely count this as a snack, too.
But the best part? One bowl, zero fuss, and a loaf that disappears embarrassingly fast on my counter.
Every single time. No shame at all here.
Not one bit.
Ingredients
- All-purpose flour gives the loaf structure without making it feel heavy or fussy.
- Granulated sugar brings classic sweetness, the kind you expect from good zucchini bread.
- Brown sugar adds cozy moisture and a tiny caramel vibe.
So good.
- Baking soda and baking powder help it rise instead of turning dense.
- Cinnamon makes the kitchen smell like you actually planned ahead.
- Nutmeg adds that warm bakery flavor people can’t quite name.
- Salt keeps the sweetness in check.
Basically, don’t skip it.
- Eggs hold everything together and make the crumb soft.
- Oil keeps it moist for days, which is the whole point.
- Yogurt or sour cream adds tang and a super tender bite.
- Vanilla rounds everything out with sweet, familiar flavor.
- Zucchini keeps it moist, and no, it doesn’t taste like salad.
- Walnuts or pecans add crunch if you’re into that.
- Chocolate chips make it feel like breakfast and dessert.
Plus, why not?
Ingredient Quantities
- 2 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, squeezed lightly to remove excess moisture (about 2 medium zucchini)
- 1/2 cup chopped walnuts or pecans, optional
- 1/2 cup chocolate chips, optional
How to Make this
1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large mixing bowl whisk together 2 large eggs, 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar until smooth.
3. Add 1/2 cup vegetable oil, 1/2 cup plain yogurt or sour cream, and 1 teaspoon vanilla extract; mix until well combined.
4. To the same bowl, add 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon fine salt; stir until just combined.
5. Fold in 2 cups grated zucchini that has been squeezed lightly to remove excess moisture.
6. Gently fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup chocolate chips if using.
7. Pour batter into the prepared loaf pan and smooth the top with a spatula.
8. Optional: sprinkle a few extra nuts or chocolate chips on top for a nice finish.
9. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment Needed
1. Oven (preheat to 350°F / 175°C)
2. 9×5 inch loaf pan (or parchment paper to line it)
3. Mixing bowls (one large plus one small if you like)
4. Whisk
5. Rubber spatula for folding and smoothing
6. Box grater for the zucchini
7. Measuring cups and spoons
8. Kitchen scale (optional, for more accurate measuring)
9. Wire cooling rack
10. Toothpick or cake tester
FAQ
The BEST Zucchini Bread Recipe Substitutions and Variations
- All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf or use a certified gluten free 1:1 baking blend (make sure it contains xanthan gum) with no other changes.
- Granulated sugar: replace with coconut sugar 1:1 for a deeper flavor, or use 3/4 cup maple syrup or honey and reduce other liquids by about 3 tablespoons and lower oven temperature by 25°F.
- Vegetable oil: use melted unsalted butter 1:1 for richer flavor, or substitute unsweetened applesauce 1:1 to cut fat and add moisture (expect a slightly different crumb).
- Eggs: replace 2 large eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) or with 1 cup mashed banana or applesauce total for binding and moisture.
Pro Tips
1. Squeeze the zucchini, but not to bone dry. Use a clean kitchen towel or cheesecloth to press out excess water until it stops dripping freely. A little moisture keeps the bread tender, too much will make the crumb gummy.
2. Fold gently and stop when the flour streaks just disappear. Overmixing develops gluten and gives a tough loaf, especially with added liquid from zucchini.
3. Bring eggs, yogurt or sour cream, and oil to room temperature before mixing. They emulsify more easily and give a smoother, evenly baked crumb.
4. If the top is browning before the center is set, loosely tent the pan with foil after about 35 to 40 minutes of baking. This prevents an overbrowned crust while the middle finishes cooking.
5. Let the loaf cool in the pan for about 10 minutes, then turn it out to cool fully on a rack before slicing. Hot bread will crumble and steam can make slices soggy if you cut too soon. Store wrapped at room temperature for 2 days or freeze slices for longer keeping.
The BEST Zucchini Bread Recipe
I never expected a humble zucchini loaf to turn out this soft, moist, and bakery-worthy. One bowl, breakfast-ready, snack-approved, and somehow even better with chocolate chips or nuts.
12
servings
369
kcal
Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 9×5 inch loaf pan (or parchment paper to line it)
3. Mixing bowls (one large plus one small if you like)
4. Whisk
5. Rubber spatula for folding and smoothing
6. Box grater for the zucchini
7. Measuring cups and spoons
8. Kitchen scale (optional, for more accurate measuring)
9. Wire cooling rack
10. Toothpick or cake tester
Ingredients
-
2 cups all purpose flour
-
1 1/4 cups granulated sugar
-
1/2 cup packed light brown sugar
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
1 1/2 teaspoons ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/2 teaspoon fine salt
-
2 large eggs, room temperature
-
1/2 cup vegetable oil
-
1/2 cup plain yogurt or sour cream
-
1 teaspoon vanilla extract
-
2 cups grated zucchini, squeezed lightly to remove excess moisture (about 2 medium zucchini)
-
1/2 cup chopped walnuts or pecans, optional
-
1/2 cup chocolate chips, optional
Directions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl whisk together 2 large eggs, 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar until smooth.
- Add 1/2 cup vegetable oil, 1/2 cup plain yogurt or sour cream, and 1 teaspoon vanilla extract; mix until well combined.
- To the same bowl, add 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon fine salt; stir until just combined.
- Fold in 2 cups grated zucchini that has been squeezed lightly to remove excess moisture.
- Gently fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup chocolate chips if using.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Optional: sprinkle a few extra nuts or chocolate chips on top for a nice finish.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 111g
- Total number of serves: 12
- Calories: 369kcal
- Fat: 18g
- Saturated Fat: 3.5g
- Trans Fat: 0.02g
- Polyunsaturated: 4.2g
- Monounsaturated: 10.3g
- Cholesterol: 31mg
- Sodium: 258mg
- Potassium: 153mg
- Carbohydrates: 52.4g
- Fiber: 1.8g
- Sugar: 34.6g
- Protein: 5.5g
- Vitamin A: 92IU
- Vitamin C: 3.8mg
- Calcium: 34mg
- Iron: 0.8mg
