All the tips and tricks you need to make the BEST Zucchini Bread recipe of your life! This easy bread bakes up moist, tender, and super flavorful! Easily turn it into chocolate chip zucchini bread, or add nuts! Originally published June 15, 2021.

zucchini bread topped with a pat of butter.
Table of Contents
  1. Best recipe for Zucchini Bread ever!
  2. Ingredients for Zucchini Bread
  3. How to make Zucchini Bread
  4. Moist Zucchini Bread Recipe tips
  5. Best Zucchini Bread Recipe FAQs
  6. Zucchini Bread Recipe storage
  7. The best way to serve this Zucchini Bread Recipe (Moist)
  8. More quick bread recipes you will love!
  9. More breakfast ideas!
  10. More Zucchini recipes! (savory ideas)
  11. Moist Zucchini Bread Recipe Recipe

I’m sitting here working on this zucchini bread post and Eric (who is still working from home #covid) walks in to change his shirt. He was wearing a pink button up shirt, and he proceeded to change into another pink button up shirt.

I said, “I’m sorry, did you just change from a pink button up shirt…into another pink button up shirt?” Long silence. I’m laughing. He looks up.

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overhead shot of a sliced loaf of moist zucchini bread recipe.

“Did you just say something?” I realize he was purposefully ignoring me. “Yes, I asked why you changed from a pink…”

“I HEARD YOU. I was wearing a long sleeve shirt. A white shirt with purple stripes on it. [They are not. They are pink].

He continued defiantly, “THIS one has short sleeves. THIS one is linen. Perfect for SUMMER because it’s HOT outside.”

closeup side view of a few pieces of zucchini bread stacked.

Uh huh. A few minutes go by and I’m continuing my work, chuckling still. Then I heard something and looked up.


“Of course. It’s new, and it’s got all those new-shirt-wrinkles in it.”

This, for our Friday afternoon at home, where we will see no one but each other and various neighborhood children.

overhead shot of a slice of zucchini bread topped with melting butter.

He’s confused because I’m still laughing.

“You’re not writing about this are you? Why are you still laughing? I won’t approve this one!”

Well friends, guess what, he did. And now you know that you can show up at my house anytime day or night and Eric is going to be PRESSED AND READY. He even wears a collared shirt to bed. Not really, I’m kidding, but it is true that he wore a collared shirt with a classy sweater over the top when I went in to the hospital to have our son, and the nurses nicknamed him “Dapper Dad.” Oh Eric, how I love you!

moist zucchini bread with mini chocolate chips in slices.

Is summer in full swing in your neck of the woods? I know it’s summertime when traffic on these Rhubarb Shortbread Bars starts going crazy. Bring on the summer bounty!

Have you planted any zucchini? Do you have a ton?? I am what you might call “gardening challenged” so I usually don’t bother. Even zucchini, globally known as the easiest vegetable to grow, has proven too difficult for us. Thank you, farmers of America, for being good at your jobs so that I can make this zucchini bread!

Best recipe for Zucchini Bread ever!

If you have never taken a glorious bite of warm, buttered zucchini bread, you are missing out on one of life’s greatest pleasures. Zucchini bread is a quick bread, meaning it has no yeast and is leavened with baking soda or baking powder (kind of like a muffin, but in loaf shape). It is made with grated zucchini and is usually spiced with cinnamon.

closeup of a slice of moist zucchini bread with a full loaf in the background.

My mom has been making zucchini bread for as long as I can remember. She has a recipe in the family recipe book that she gave all of us kids when we left for college. The title reads, “Zucchini Bread Recipe (you can’t taste the zucchini, I swear!)” Which begs the question…

Can you taste zucchini in zucchini bread?

Nope! Zucchini has a pretty mild flavor, so all it does in baked goods is add moisture. No zucchini flavor. Just delicious sweet bread. 

Why even bake with zucchini?

I mean if you can’t taste it, what’s the point in adding it to your quick bread?? It’s a valid question. The answer is moisture and texture. And abundance, if we’re being honest, right? Who here is looking for a zucchini bread recipe because you have a bajillion zucchini in your garden and don’t know what to do with it all??

two slices of zucchini bread stacked.

Zucchini is mostly water, so it brings tons of moisture to baked goods. Not just any moisture though: flavorless moisture that is basically calorie free. You really can’t taste the zucchini in zucchini bread, just the same way your carrot cake doesn’t really taste like carrots. All you taste is moist delicious cake, and moist delicious zucchini bread!

Ingredients for Zucchini Bread

Here’s what you’ll need for the best zucchini bread recipe! Full recipe can be found in the recipe card below!

  • All-purpose flour
  • Granulated sugar
  • Baking soda and baking powder
  • Kosher salt
  • Cinnamon
  • Nutmeg
  • Cardamom
  • Zucchini
  • Butter
  • Neutral oil (vegetable oil, canola oil, light olive oil, etc)
  • Brown sugar
  • Sour cream
  • Eggs
  • Vanilla
  • Optional add-ins (try chocolate chips, toasted walnuts or pecans, or raw sugar or granulated sugar to top it off)

Do you peel zucchini for bread?

No, there’s really no need. The peel on zucchini is thin and soft, so it incorporates easily into zucchini bread without messing with the texture.

How to make Zucchini Bread

There are so many things to consider when making zucchini bread. I tested a whole bunch of different variations of several recipes to see what I liked best. Here are some of the conclusions I came to that help us get to the very best bread!

four loaves of zucchini bread on a counter with slices cut off.
here are a few of my test loaves. please ignore the carnage, apparently we are animals

1. A mix of granulated sugar and brown sugar. Many classic zucchini bread recipes call for only white sugar. I found that I like to use a mix of both white and brown to bring in that carmel-y flavor, and of course the extra moistness that brown sugar brings! This does make the bread a bit darker, but I didn’t hear any complaints from my testers.

a glass bowl with flour and other dry ingredients showing how to make zucchini bread.

2. What spices should we add for flavor? Cinnamon is standard. I tested several spice mixes and landed on a combination of cinnamon, nutmeg, and cardamom. I’m a cardamom lover and add it to almost any recipe that has cinnamon (like this Apple Pie), but you can totally skip it if you want. Don’t leave out the nutmeg though! It really rounds out the flavor of this zucchini bread.

A glass bowl with wet ingredients for quick bread.
I like to add the brown sugar to my wet ingredients so that it’s easier to whisk out lumps.

3. Moisten the bread with a combination of oil and butter. 

Two of my biggest issues with quick bread are dryness and lack of flavor. Many recipes call for just oil or just butter. Oil makes cakes and bread supremely moist (it it 100% fat; butter is about 80% fat). But butter brings that rich flavor we all love. Solution? Use both! Ultimate moist texture and delicious buttery flavor. We’re also adding in a little sour cream for moisture!

cross section of zucchini bread.
Just look at that moist texture!

4. Mix ins. Do you add chocolate chips to your zucchini bread? Nuts? I love it both ways (but not combined.) The photos today show one batch with chocolate chips and one batch with walnuts. If you add chocolate chips, your bread is going to feel more like a slice of cake (no complaints here). If you add nuts, it’s going to taste more like a traditional quick bread.

adding chocolate chips to zucchini bread batter; adding nuts to batter.

5. The squeeze. Texture is everything for me when it comes to zucchini bread. The secret to getting the right texture is squeezing some of the water out of the shredded zucchini before adding it to your bread. Squeezing is kind of annoying, I know. Blotting with a paper towel achieves almost the same effect and is easier. More on that below.

How do I know when zucchini bread is done?

There is nothing sadder than slicing into your loaf of bread to find that it’s raw in the middle. Usually zucchini bread takes about an hour to bake, but sometimes it takes even longer.

Zucchini bread is kind of tricky because there are so many variables, like the type of pan you’re using, the temperature of your oven, the level of moisture in your bread.

My favorite method for testing doneness is a regular old toothpick. Poke it deep into the center of your bread. If it comes out with any wet batter, add another 4-5 minutes to your bake time. You might have to repeat this process several times! (Especially since every time you open your oven to check, you’re lowering the temperature.) Don’t take your bread out until there is no batter on the toothpick. If the top of your bread is over browning, cover it with foil.

The only thing you need to worry about is if you added chocolate chips to your bread. Poke it in a few places to make sure it’s just chocolate on the toothpick, not wet batter. Zucchini bread is quite moist because of all the liquid from the zucchini, so I always err on the side of over baking slightly rather than risking a raw center (I will happily eat over baked bread. I will throw raw bread directly in the trash.)

Pro tip: I tried baking this using the convection setting on my oven and I found that it had absolutely no effect. Usually convection helps bake things faster, but zucchini bread is so dense that even if that oven air is being fanned around, it’s going to take just as long.

Moist Zucchini Bread Recipe tips

How to shred zucchini for bread

A regular old box grater works just fine. No need to peel it first.

shredding zucchini with a box grater; shredding zucchini in a food processor.

Pro tip: don’t chop off the little knobby end. Use it as a handle! Then you don’t accidentally grate your fingers. (Been there!) Or you can use the grating tool on a food processor. Either way works great!

shredded zucchini on a scale; pressing down zucchini in a glass measuring cup.

You are going to want 12 ounces of zucchini for this recipe. That’s about 2 cups. Make sure you pack the zucchini into the measuring cup if you are not weighing it. If you have huge zucchini with seeds in it, scrape out and discard the seeds before grating.

How do you Grate zucchini for bread without a grater?

No grater? No problem! There are plenty of other ways you can create perfect zucchini shreds for this zucchini bread recipe:

  1. Food processor: If you have a food processor with a grater attachment, you can easily feed the zucchini through that to create shreds.
  2. Vegetable peeler: This one is a little more labor intensive, but will work great if that’s what you have. After peeling, use a knife to chop into shred-size pieces.
  3. Spiralizer: A spiralizer won’t create small shreds, but you can use it in a pinch to create longer spirals, then use a knife to chop it up into smaller pieces.

Do you squeeze out the liquid from zucchini for bread?

To squeeze or not to squeeze, that is the question. The answer is maybe, maybe not; it depends entirely on what texture you prefer in your zucchini bread.

I tested it both ways, all things being equal except I squeezed one and didn’t squeeze the other. Both resultant breads were delicious, but the one that hadn’t been squeezed had my least favorite quick bread quality: gumminess.

a fist squeezing shredded zucchini in a paper towel.

All that moisture from the zucchini gets baked into the bread. The edges don’t get as crispy, and it has a heavier weight.

The squozen bread, on the other hand, is light and airy. It is fluffy, and, well, bread-like, with perfectly crispy edges. The ultimate goal for a quick bread, right? The bread was not dry at all. I definitely recommend blotting or squeezing liquid out of your zucchini before adding it to your bread!

(Last year I did a bunch of testing with banana bread. I found that the main thing that defines good banana bread vs. bad banana bread is a gummy texture. The trick is to not add too much banana. You can read all about it on my Banana Bread post. For zucchini, the amount that you add is not as important as making sure you blot or squeeze out some of the liquid.)

blotting shredded zucchini with paper towels.

Here’s how I like to blot shredded zucchini. Layer it between two paper towels and press until both towels are wet. Blotting and squeezing are both effective ways of removing excess moisture from zucchini!

Quick tip to avoid squeezing

Even if you skip blotting or squeezing the zucchini, there is still one thing you can do to help absorb some of the moisture from the zucchini:

mixing shredded zucchini into dry ingredients; adding to wet ingredients.

Toss your zucchini into your flour mixture and stir it up. The flour will absorb some of the liquid. This is a must for improved texture! I always toss with the flour whether or not I squeeze/blot.

barely combined wet and dry ingredients for zucchini bread.

Add the dry ingredients to the wet ingredients. Do not over mix your batter. This will make the finished bread tough instead of soft and tender.

You can stop here, or add in some chocolate chips or toasted walnuts.

one pan of zucchini bread topped with chocolate chips; one pan topped with cinnamon sugar.

Don’t forget to sprinkle the top of your bread with a little somethin somethin. For the chocolate chip bread, I sprinkled on mini chips. For the walnut bread, I sprinkled on raw sugar.

sliced loaf of zucchini bread with mini chocolate chips.

Best Zucchini Bread Recipe FAQs

Why does zucchini bread crack on top?

Quick bread like zucchini bread and banana bread often come out of the oven with a big crack down the center of the top of the bread.

Don’t panic! This is a good thing! Quick breads crack as steam from the bread escapes from the center. The other reason is because the edges of the bread set faster than the center, so as the unbaked center rises, the edges pull on the top of the loaf, resulting in a crack. A crack is a sign of a well baked loaf, because it means that the bread has risen properly. The center will be fluffy and tender instead of dense. Embrace it!

Why is my zucchini bread soggy?

It’s because your bread still needs more time in the oven! Sometimes it can take over an hour to bake thoroughly. Zucchini bread is a diva, okay? Give it some TLC. The best way to know if it’s done is to use a thermometer to test that the internal temperature of the bread has reached 200 degrees F. 

How can I make my bread more moist?

The best way to ensure that your quick bread turns out supremely moist is to add sour cream and oil to your batter. In today’s recipe, we are using sour cream, oil, AND butter to get the perfect level of moisture in our bread. 

Why is my zucchini bread too moist?

Say no to gummy zucchini bread! Too-moist bread is usually the result of not squeezing the extra liquid out of your zucchini before adding it to the batter. Don’t skip it!

melting butter on zucchini bread slice with a bite taken out.

Zucchini Bread Recipe storage

How long does it take for zucchini bread to cool?

I like to wait about 15-30 minutes before slicing into my zucchini bread. If you do it too early your bread can collapse.

Take the pan out of the oven and immediately set on a cooling rack so the bottom of the bread can start cooling. After 15-30 minutes, remove from the pan. If you have lined the pan with parchment paper or foil, you can lift the bread out of the pan easily. If not, gently flip the bread over into your hand (or on a plate), remove the pan, and set the bread on a cooling rack.

close up of sliced zucchini bread with mini chocolate chips.

Cool zucchini bread on its side for crispier edges

We all know the best part of zucchini bread is the crispy crackly top. The other 3 edges tend to get soggy pretty fast. The faster you take it out of the pan, the crispier your edges will be, but another trick is to cool bread on it’s side (on a cooling rack, once you’ve removed it from the pan). The bottom of the bread is the hottest part, and cooling on it’s side can help the bread cool down faster, resulting in crispier edges. This can also help prevent your bread from falling in the center (although you shouldn’t have a problem at all with today’s recipe.)

Once the bread is completely cool (okay well, maybe not ALLL the way cool), use a sharp serrated knife and use a sawing motion to slice the bread.

sliced zucchini bread with crackly crust.

Can you freeze zucchini bread?

Yes! Bread freezes beautifully and zucchini bread is no exception. Make sure that it is completely cool, then wrap the entire loaf in plastic. Stick it in ziplock bag and store in the freezer. Or to stash individual slices, wrap each cooled slice in plastic wrap, and store them all in a large ziplock. Then you can have a pre-portioned slice as a little breakfast gift to yourself anytime you want! Let thaw (still wrapped) at room temperature on the counter.

If you are in a hurry you can try heating it up in the microwave at a lower power level, or using the defrost button. Once thaw, we love to toast individual slices of zucchini bread to get them nice and toasty on the edges. And then of course…

chocolate chip zucchini bread sliced.

The best way to serve this Zucchini Bread Recipe (Moist)

Spread your zucchini bread with butter!

Why? Because it’s bread. And butter goes on bread. I feel a little silly adding this here, but one of my food blogger friends (hi Dorothy) posted on Instagram recently about buttering zucchini bread, and someone commented that they had never thought to try it with butter. This blew my mind, because of COURSE you butter zucchini bread, and I just want to make sure that if there is even a tiny tiny percentage of you out there who don’t know about slathering massive thick slices of zucchini bread with copious soft, melty butter…

a slice of zucchini bread with melted butter on it.

then I need to educate you. I just want you to live your best life here guys. Buttered zucchini bread forever!

More quick bread recipes you will love!

More breakfast ideas!

More Zucchini recipes! (savory ideas)

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Moist Zucchini Bread Recipe

4.81 from 116 votes
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 12
All the tips and tricks you need to make the BEST Zucchini Bread recipe of your life! It's so easy to make, with consistent results every time. The bread bakes up moist, tender, and super flavorful! Easily turn it into chocolate chip zucchini bread, or add nuts!


Bowl 1

  • 2 cups all purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 & 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom, optional
  • 2 cups shredded zucchini, 12 ounces, about 2 zucchini

Bowl 2

  • 1/2 cup butter, (1 stick) melted
  • 1/4 cup neutral oil, vegetable oil, canola oil, light olive oil, etc
  • 3/4 cup brown sugar*, packed
  • 1/4 cup sour cream
  • 2 eggs
  • 2 teaspoons vanilla


  • 1 cup chocolate chips, I used half mini, half dark chocolate chopped
  • 3/4 cup toasted walnuts, or pecans
  • 1 tablespoon raw sugar, or granulated sugar, to top bread


  • Preheat your oven to 350 degrees F. Line one 9×5 inch loaf pan with parchment paper, or grease well with nonstick spray.
  • If you plan to add nuts to your bread, toast them now. Spread about 3/4 cup chopped nuts on a dry baking sheet. Toast at 350 for about 5 minutes. Stir the nuts and continue baking in 2 minute intervals, stirring every time, until the nuts are browned and very fragrant.** Set aside to cool.
  • Mix the dry ingredients. In a medium bowl combine the dry ingredients: 2 cups all purpose flour (spooned and leveled), 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom. Whisk together and set aside.
  • Mix the wet ingredients. Add 1/2 cup butter (1 stick) to a large microwave safe bowl. Melt the butter in the microwave.
  • Add 1/4 cup oil, 3/4 cup brown sugar*, 1/4 cup sour cream, 2 eggs, and 2 teaspoons vanilla. Whisk together until combined.
  • Shred the zucchini. Shred your zucchini using the side of your box grater with the largest holes. (Don't chop off the knobby end of your zucchini; use it as a handle!) You can also use the grating tool on a food processor to shred your zucchini.
    You need 12 ounces of zucchini. If you don't have a scale, measure out 2 cups, making sure to pack it in so you get the full amount. Usually this is about 2 smallish-medium zucchini.***
  • Blot/ Squeeze the zucchini. Once your zucchini is grated, take the time to blot it on a paper towel, or squeeze it out. I like to lay a few paper towels on the counter, spread out the zucchini, then top with another layer of paper towels and press it down until both paper towels are soaked. Blotting your zucchini will keep your bread from being gummy. If you skip this step, you are still going to get great zucchini bread. I prefer the texture when the zucchini is blotted or squeezed.
  • Add the zucchini to the bowl of dry ingredients and stir together. Add the dry ingredients to the wet ingredients and mix only until just combined.
  • If you plan to add (1 cup) chocolate chips*** or (3/4 cup) nuts, add them to the batter before the flour is even all the way mixed in, see photos. Then stir together with a spatula with as few strokes as possible. Over mixing the batter will result in tough bread.
  • Pour the batter into the prepared pan. Top your loaf with 1 tablespoon raw or granulated sugar, or a scatter of chocolate chips (or both! But use sparingly, if you add too much it will weigh down your loaf so that it doesn't rise well.)
  • Bake the bread in the center of the oven at 350 for about 60 minutes. The bread is done when a toothpick or skewer inserted into the center comes out with no batter on it.
    You may need to bake the bread for up to 70 or even 80 minutes, so prepare to be patient. Do not take it out of the oven until a toothpick comes out clean. (Be sure that you're not seeing chocolate if you used chocolate chips) Cover your bread with foil as it finishes baking if it is getting over browned.
  • Let your bread cool in the pan set on a wire rack for 15 minutes. At this point, if you used parchment paper, lift your bread out of the pan and let finish cooling on a wire rack. If you didn't use parchment paper, let cool in the pan for 30 minutes. Then flip the bread into your hand or a plate, then transfer back to the cooling rack. Let finish cooling on it's side for extra crispy edges.
  • Store zucchini bread in a sealed container on the counter for up to 5 days.
  • Freezer instructions: Make sure that your bread is completely cool, then wrap the entire loaf in plastic. Stick it in ziplock bag and store in the freezer for up to 3 months. Or to stash individual slices, wrap each cooled slice in plastic wrap, and store them all in a large ziplock. Let thaw (still wrapped) at room temperature on the counter. If you are in a hurry you can try heating it up in the microwave at a lower power level, or using the defrost button. Once thaw, we love to toast individual slices of zucchini bread to get them nice and toasty on the edges. And then slather in butter of course.


*Yes, technically brown sugar is a dry ingredient. I like to add it in with the wet ingredients so that I have a better chance of whisking out any brown sugar lumps. 
**I read in a Bouchon cookbook a few months ago that one of the chef’s pet peeves is when cooks under toast their nuts. Since then I’ve made sure to toast nuts until they are turning brown, not just fragrant. It makes them so flavorful!
***If you are using a giant guitar-sized zucchini that got buried in the recesses of your garden, be sure to scrape out any seeds and discard before shredding. 
****For the loaf you see in the photos, I used 1/2 cup mini semi sweet chocolate chips, and 1/2 cup dark chocolate chips that I roughly chopped. Milk chocolate will make your bread much sweeter. Cinnamon chips are also a delicious option if you can find them! I like to stock up on these at Christmas time.


Serving: 1slice | Calories: 380kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 215mg | Potassium: 150mg | Fiber: 1g | Sugar: 32g | Vitamin A: 349IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
Course: Snack
Cuisine: American
Calories: 380
Keyword: bread, zucchini
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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    1. Hi Meghan! Never fear! You honestly can’t taste it. You can sub full-fat Greek yogurt if you want, or try buttermilk! Enjoy!

  1. 5 stars
    Hi Karen! I just had to let you know that I have been looking for a delicious zucchini bread recipe for years and after so many that just weren’t the taste that I was looking for I gave up. I came across your recipe a couple of days ago and I am obsessed! I’ve made it for a few family members and they all loved it! So much so that I’ll be whipping up 15 of these loaves next week for Christmas gifts! Thank You for sharing your recipes with us! I can’t wait to try your cranberry orange bread as well! 

    1. I’m so happy you found my recipe Randi! And that you have rekindled your love for zucchini bread! Thanks so much for taking the time to review :) Your neighbors and friends are all very lucky!

  2. Can I make this into muffins instead of loaves? We LOVE this recipe, best zucchini bread EVER! My husband loves muffins, they travel easier…I’m nervous to try it though and ruin an entire batch of deliciousness…lol

    1. Hey Stefany! I’ll tell you the big secret about muffins and quick bread…they are the same 😂😂 I don’t know how many muffins this will make but fill the batter all the way to the tippy top, spray the whole top of the tin with nonstick spray, start with the oven at 425 and bake for about 5 minutes, then without opening the oven door, reduce heat to 350 and bake the rest of the way, probably about another 10-20 minutes, check with a toothpick. Read the baking instructions for my Pumpkin Muffins for full instructions on lowering the heat and all that. the temp change is the secret for tall, bakery style muffins. if they don’t rise well, consider increasing the baking soda to 1 and 1/2 teaspoons on the next batch. I hope this helps!! Enjoy!

      1. Do you just mix this by hand and not an electric mixer?
        What pans do you recommend using?
        Have you ever made the small loaves, and if so what size/type pan and how many loaves does it make?
        Thank you!

        1. Hi Francine! Yes, this does get mixed by hand, no electric mixer needed. I don’t have a specific pan recommendation – nothing special! And we haven’t tested this recipe in small loaf pans yet, but if you try it, come back and let us know how it turns out :-)

  3. 5 stars
    *****I’m rating this BEFORE I make it. I’m 79yrs. old & have been baking/cooking since age 15.  I have just found your blog & am so impressed with your instructions for your recipes. I have tried MANY (so many) z-bread recipes.  You had me right away with yours, regarding squeezing the H2O out, the combining oil & butter, adding sour cream & using both brown sugar & granulated sugar. One question: is the 3/4th c. of brown sugar in addition to the 1c. of granulated sugar…or did you reduce granulated to 1/4th cup for a total of 1 cup of sugar? If you explained that, I missed it even rereading —-so apologies.  I know this is going to be the all time best zucchini bread of any I’ve tried.  Just signed up to be on your mailing list. Looking forward to lots of new recipes!

  4. So today I had a bunch of zucchini given to me and decided to make this bread. I doubled the recipe. Apparently my Paprika app did not copy all the instructions correctly so I missed the step about squeezing the zucchini. And I missed where you wrote to add chocolate chips OR chopped nuts but not both and I,  of course, added both. Because if chips are good and nuts are good then chips AND nuts will be better! I was also out of parchment paper. But in spite of all these mess ups the bread still turned out fabulously! I did end up cooking it about 20 extra minutes. I’m trying not to eat too many pieces and spoil my supper. 🤭. Thanks for a great recipe Karen! 

    1. Ha!! Kris this is like the 3rd time you’ve told me you had a recipe mess up from the paprika app. I think you just need to print or come to the source 😂😂 I’m so glad it turned out even with the hiccups!! Zucchini bread from neighbor’s gardens forever!!!
      (PSA for anyone else reading this: Kris is my beloved mother-in-law, and I’m allowed to sass her. 😉)

  5. 5 stars
    This is the best zucchini bread ever, I always add raisins to mine as well as carrot cake recipes and I’ll have to say it’s addictive. Thanks for sharing.

  6. Great recipe. I was tasked with making a dairy free version, so I used coconut oil instead of butter and eliminated the sour cream(did not miss it).  Also used coconut oil in the crumble top.  Everyone LOVED IT!  Crumble top with coconut oil is a bit different. It becomes more of a solid crunchy top instead of a crumble, but still delicious.  My husband was surprised he tasted no coconut.

  7. 5 stars
    Made this last night & it was delicious! Made it with the mini chocolate chip/dark chocolate combo mixed in. Didn’t use the Cardamom bc didn’t have that in pantry. Tastes buttery good with a nice top crust crunch bite! The chocolate mixed in added another delicious flavor profile to this recipe! And, yes, add a pat of butter before eating! Will be my go to zucchini bread recipe now on! Thank you! 

  8. 5 stars
    Loved this super moist bread. I made mini loafs and used 1 cup of mini dark chocolate chips and 1 cup of toasted walnuts. I ate half of one right out of the oven with butter and a cup of coffee. Amazingly good.

  9. The recipe says granulated sugar but in the writing it says you like a combo with brown sugar. I’m confused. 

  10. 5 stars
    I really appreciate having the ingredient amounts included in the step by step directions. Your attention to detail is impressive. So not surprisingly the recipe turned out great! Saving this one!

  11. 5 stars
    I just ate this warm and my mind is blown. Who knew zucchini could be so good?! We have an overabundance of zucchini in our garden, so I will be making this bread very often. Thanks for the great recipe!

  12. 5 stars
    I made a half recipe of this because I didn’t have the full amount of zucchini (it was frozen from last summer) and it was perfect. It only took 30 min since it was half the height in a loaf pan. I love the spice and the crispy top. I love cardamom! Perfectly moist. I’d maybe cut down on the sugar a bit but that’s just personal preference. Thanks for this!

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