Description
This zucchini bread features freshly shredded zucchini, cinnamon, nutmeg, and a hint of cardamom for warming depth. Melted butter and brown sugar bring rich flavor, while a blend of nuts or chocolate chips add a delightful crunch. Baking at 350°F yields a golden loaf that’s perfect enjoyed warm or cooled, with soft, tender slices—delicious straight out of the oven or toasted the next day. The bread keeps well and can even be frozen for convenient treats! Serve as a snack, breakfast, or dessert the whole family will love.
Ingredients
Scale
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 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom, optional
Zucchini:
- 2 cups shredded zucchini (about 12 ounces or 2 medium zucchini), excess moisture blotted or squeezed
Wet Ingredients:
- 1/2 cup unsalted butter (1 stick), melted
- 1/4 cup neutral oil (such as vegetable, canola, or light olive oil)
- 3/4 cup packed brown sugar
- 1/4 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
Optional Add-Ins:
- 1 cup chocolate chips (semi-sweet, dark, or mini)
- 3/4 cup toasted walnuts or pecans, roughly chopped
- 1 tablespoon raw or granulated sugar for topping
Instructions
- Prepare the Pan: Line a 9 by 5 inch loaf pan with parchment or grease it well so the bread lifts out easily and edges stay crisp
- Toast the Nuts: If adding nuts spread them on a baking sheet and toast at 350 degrees F for several minutes until well browned and fragrant for the deepest flavor
- Mix the Dry Ingredients: Whisk flour granulated sugar baking soda baking powder kosher salt cinnamon nutmeg and cardamom together in a medium bowl until fully combined for even flavor distribution
- Mix the Wet Ingredients: Melt the butter then whisk together with oil brown sugar sour cream eggs and vanilla in a large bowl until the mixture is completely smooth to avoid sugar lumps
- Shred and Prep Zucchini: Grate zucchini on the largest holes of your box grater using the knobby end as a handle for safety you need a full 2 cups packed tightly for extra moisture
- Blot or Squeeze Zucchini: Lay grated zucchini between layers of paper towel and press out as much liquid as possible this keeps the loaf tender not gummy
- Combine Zucchini with Dry Ingredients: Add the prepared zucchini to the bowl of dry ingredients and toss gently so the shreds are coated which prevents clumping and sinking
- Mix Wet and Dry: Add flour mixture and coated zucchini to the wet ingredients and stir together gently with a spatula just until no dry streaks remain avoid over mixing for the best texture
- Fold in Extras: If using chocolate chips or nuts add them at this stage and fold gently to distribute evenly and keep the batter tender
- Fill and Top Loaf Pan: Scrape the batter into the prepared pan and smooth the top scatter with extra sugar or chocolate for a beautiful crunchy finish
- Bake to Perfection: Bake in the center of the oven at 350 degrees F for about 60 to 70 minutes until a toothpick inserted comes out clean and the loaf feels springy to the touch
- Cool and Finish: Let cool in the pan on a rack for 15 minutes then lift out by parchment or gently invert and cool fully on its side for crispier edges before slicing
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
