Best Ever Zucchini Bread

Moist, flavorful, and with a hint of cinnamon, this is the best Zucchini Bread I’ve ever made. The secret is in the ingredients: they’re simple, but in the right combination and with a few subtle twists, this nut-free zucchini bread is perfect in school lunches or for dessert or snacking. Ready to get cooking? Read on and I, Chef Jenn, will show you all my tips and tricks to make this the best Zucchini Bread you’ve ever had!

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Lovely, moist, and not too sweet, this Zucchini Bread is a quick and easy fix the whole family will love. With a touch of sour cream and olive oil, Zucchini Bread transforms into an indulgent fix that’s also good for you!

What You Need To Make This Easy Zucchini Bread Recipe

• Box grater – or other grater
• Oven-safe loaf pan
• Fresh zucchini – Grate finely for even texture; larger zucchini may need to be seeded first.
• Brown sugar – Light or dark brown sugar both work. Dark adds deeper molasses flavor.
• Olive oil – Use a good-quality olive oil; neutral oils like avocado or canola are safe substitutes. I like olive oil for its subtle flavor.
• Sour cream – Full-fat works best for richness; Greek yogurt is a safe substitute.
• Eggs – Large or extra-large eggs work; they help bind the bread without making it dense.
• Vanilla – I bake almost exclusively with artificial vanilla extract, but use what you’re comfortable with.
• All purpose flour – Measure correctly by spooning into the cup and leveling off.
• Salt – I use kosher salt.
• Baking powder – Helps the bread rise evenly; don’t skip.
• Baking soda – Works with the acid from the sour cream to lighten the bread.
• Cinnamon – Ground cinnamon adds warmth; you can adjust to taste.
• Nutmeg – Freshly ground works best; pre-ground is fine but less aromatic.

How to Buy Zucchini

You need to use fresh zucchini for this recipe – frozen and thawed is just way too runny and the recipe won’t work.

When buying zucchini, look for dark green and firm zucchini with no blemishes. Zucchini size is less important when making a zucchini loaf – if you were eating it for dinner I’d recommend the younger, smaller zucchini. I actually use the humongous zucchini for making breads. I get them in the late summer and load my freezer with zucchini bread. One huge zucchini will make a bunch of loaves!

How To Make Olive Oil Zucchini Bread

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by combining the shredded zucchini (keep the skin on but avoid the seeds) with the sugar, olive oil, sour cream, eggs, and vanilla in a medium bowl. I like using a silicone spatula here because it folds everything together smoothly without overworking the batter.

In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. A small hand whisk works beautifully for even mixing.

Gently fold the dry ingredients into the wet mixture with your spatula. Be careful not to over-mix so your zucchini bread stays tender and light.

Spray a loaf pan with cooking spray or line it with parchment paper for easy removal. Pour the batter in gently and smooth the top.

Bake on the middle rack of a preheated 350°F oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Let the loaf cool slightly before slicing. Serve and enjoy every moist, flavorful bite!

How To Decorate the Top of The Zucchini Bread

With a clever and handy small kitchen tool, you can decorate the top of your zucchini loaf. A julienne peeler is my secret weapon.

I use it to make long and very thin strips of zucchini which I then fashion into a design on the top of the batter. Press the zucchini strips down every so slightly, into the batter.

Bake as normal and when done, your loaf will look like gourmet zucchini bread – and will taste delicious, too!

How To Tell if Zucchini Bread is Cooked

This healthy zucchini bread is cooked when an inserted toothpick comes out ALMOST clean. It’s a myth that the toothpick has to be squeaky clean and totally crumb-free. That can indicate it’s been cooked too long. A few clingy crumbs on the toothpick is fine, you just don’t want to see gooey batter.

Also, toothpicks aren’t necessary. I’ve used everything from a kitchen knife to a kabob skewer – you just need something long and thin.

Chef Jenn’s Tips

• Use good olive oil in this recipe. If you don’t have olive oil, use melted butter instead. Don’t use canola or vegetable oil – your bread will bake fine but the flavor just won’t be the same.
• Fresh nutmeg really puts this zucchini loaf over the top! Buy whole nutmeg and use a fine microplane grater to get the freshest nutmeg.
• Don’t overmix the batter! Use a spatula and mix only enough to combine all the ingredients.
• Love zucchini bread with walnuts? Add a handful of toasted and chopped walnuts to the batter and cook as directed.
• If you don’t have cooking spray, you can line the inside of your loaf pan with parchment paper.
• If the top of your zucchini bread starts getting too brown, cover it LOOSELY with a sheet of tinfoil, shiny side up.

What To Serve With This Easy Zucchini Bread Recipe

This savory zucchini bread is perfect as an afternoon pick-me-up with a cup of coffee. But my kids will also down it for breakfast on the go, or for dessert after a hearty meal like this Hot Pot at Home recipe. It’s up to you how you enjoy it!

Can I Freeze Homemade Zucchini Bread?

Absolutely! Either slice it and then freeze it, for easy one slice servings, or freeze the whole loaf.

I wrap the loaves tightly in plastic wrap, and then again in foil. Plastic wrap will come off in the freezer but the foil will hold it in place. Then, I pop the loaves into a zipper-top plastic bag.

I freeze them for six months or more, and they’re just fine. How to defrost zucchini bread? Let it thaw in the fridge (or on the counter for a few hours) before serving, and enjoy!

Frequently Asked Questions