Zucchini Bread

When summer hits, the zucchini starts piling up faster than we can eat it. That’s when zucchini bread becomes the hero of the season. It’s sweet, soft, and the best part? You don’t have to waste a single zucchini from your garden.

This zucchini bread recipe isn’t just your average loaf, though. It’s topped with a buttery cinnamon crumb that gives it that little something extra. Whether you’re enjoying it with your morning coffee or sneaking a slice for dessert, this recipe is one you’ll want to save.

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Why This Zucchini Bread Is So Good

Let’s be honest—zucchini bread can sometimes get a bad rap. Some versions turn out dry or bland, but not this one! With sour cream in the batter and a sweet cinnamon crumb topping, this loaf stays soft, moist, and packed with flavor.

Plus, it’s super easy to make. You can bake one large loaf or three mini loaves. Either way, your kitchen is going to smell amazing while it’s in the oven.

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Ingredients for Zucchini Bread

You probably have most of these ingredients in your kitchen already. Here’s everything you’ll need to make this zucchini bread:

For the Cinnamon Crumb Topping:

• 1/2 cup flour
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 3 tablespoons cold salted butter

For the Bread:

• 2 cups grated zucchini (no peeling needed)
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup canola oil (olive oil, vegetable oil, or avocado oil also work)
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg (ground or freshly grated)

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How to Make Zucchini Bread

This zucchini bread recipe is simple, and you don’t even need a mixer unless you want to use one. Here’s how to make it:

Step 1: Preheat and Prep

Start by preheating your oven to 350°F.
Grease one 8×4 loaf pan or three mini loaf pans. You can also line them with parchment paper if you like easy cleanup.

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Step 2: Make the Cinnamon Crumb Topping

In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Use a fork or pastry cutter to mix until the butter is fully incorporated and the mixture looks crumbly.

Tip: This recipe makes extra crumb topping. Store the leftovers in the freezer so you’re ready for the next batch of muffins, coffee cake, or another round of zucchini bread.

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Step 3: Mix the Batter

In another small bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.

In the bowl of a stand mixer (or a large mixing bowl if using a whisk), mix the eggs, white sugar, brown sugar, sour cream, oil, and vanilla extract until smooth.

Slowly add the dry ingredients to the wet, stirring until just combined. Be careful not to overmix—that’s the secret to soft, tender zucchini bread.

Fold in the grated zucchini last.

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Step 4: Bake

Pour the batter into your prepared pan or pans. Sprinkle the cinnamon crumb topping evenly over the top.

Bake the large loaf for 60 minutes or the mini loaves for about 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

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Storage Tips for Zucchini Bread

This zucchini bread stays moist for days, making it a great make-ahead recipe. Here’s how to store it:

• Room Temperature: Wrap the cooled loaf tightly in plastic wrap or foil. It will stay fresh on the counter for up to 3 days.
• Freezer: Wrap the loaf (or individual slices) in plastic wrap, then foil, and store in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature.

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Can You Make Muffins Instead?

Yes! This zucchini bread recipe works perfectly for muffins. Just line a muffin tin, fill the cups 3/4 full, sprinkle on the crumb topping, and bake at 350°F for 18–22 minutes. You’ll get about 12 muffins from one batch.

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Serving Ideas for Zucchini Bread

This bread is so good you might just eat it plain, but if you want to dress it up, here are a few ideas:

• Serve it warm with softened butter
• Drizzle with honey or maple syrup
• Pair it with your morning coffee or tea

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Let’s Make Zucchini Bread Together!

Once you try this zucchini bread, you’ll find yourself making it again and again. It’s the perfect way to use up fresh zucchini, and that crumb topping takes it over the top.

If you bake a loaf, tag me on Instagram or leave a comment below. I can’t wait to hear how it turns out!

More Delicious Zucchini Recipes – Must Try!!

Chocolate Peanut Butter Zucchini Bread

Crispy Fried Zucchini

Pasta With Zucchini and Cherry Tomatoes

Grilled Zucchini Spears

Zucchinicious Bars-Savory Zucchini Bars

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