Zucchini Bread

Estimated reading time: 8 minutes

This zucchini bread is soft, moist, warmly spiced, and finished with a buttery cinnamon-brown sugar topping. I make zucchini recipes all summer long, but a good loaf of zucchini bread never gets old—especially when the top has all those sweet, crumbly little bits that everyone tries to pick off first.

By late summer, I feel like I can shred zucchini with my eyes closed. Every time I think I have used the last one, I spot another hiding under a leaf in the garden. Honestly, that is perfectly fine with me because it gives me one more reason to bake this loaf. The zucchini keeps the bread tender without making it taste like a vegetable, while the cinnamon, nutmeg, and vanilla make the whole kitchen smell wonderful.

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This recipe also makes delicious zucchini muffins. Therefore, you can bake one cozy loaf for home or turn the batter into easy grab-and-go muffins for breakfast, lunchboxes, or the freezer.

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Why You’ll Love This Recipe

The bread freezes beautifully, so you can enjoy your garden zucchini later.

The grated zucchini keeps the bread moist and tender.

You do not need to squeeze the moisture from the zucchini.

Sour cream adds richness without making the loaf heavy.

Cinnamon and nutmeg give every bite a warm, old-fashioned flavor.

The brown sugar streusel adds a sweet, buttery crunch.

You can bake the batter as one loaf or make zucchini muffins instead.

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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.

How to Make Zucchini Muffins

This batter works very well as muffins, and you do not need to change any of the ingredients.

1. Preheat the oven to 350°F and line a standard muffin pan with paper liners or grease each cup well.
2. Prepare the topping and batter exactly as directed for the loaf.
3. Divide the batter among the muffin cups, filling each about three-quarters full.
4. Sprinkle the cinnamon topping evenly over each muffin.
5. Bake for 20 to 24 minutes, or until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
6. Let the muffins cool in the pan for 5 minutes. Then move them to a wire rack to finish cooling.

The recipe makes approximately 12 to 15 standard muffins, depending on the size of your muffin cups and how full you fill them. Start checking at 20 minutes because muffin pans can vary quite a bit.

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Tips for the Best Zucchini Bread

• Do not squeeze the zucchini. Its moisture helps create the soft texture in this recipe.
• Grate it finely. A box grater or food processor works well. However, finely shredded zucchini blends into the bread more evenly.
• Measure the zucchini after grating. Place it loosely in the measuring cup instead of packing it down firmly.
• Keep the butter cold. Cold butter gives the topping distinct, crumbly pieces.
• Mix gently. Once you add the flour, stir only until everything comes together.
• Check the center carefully. The topping may look done before the center finishes baking. Therefore, test the loaf in the thickest part.
• Let the loaf cool before slicing. A warm loaf can seem gummy if you cut into it too soon.
• Tent with foil if needed. Every oven bakes differently, so protect the topping if it browns before the center sets.

Easy Variations

Fold 1/2 cup chopped walnuts or pecans into the batter.

Stir in 1/2 cup mini or regular chocolate chips for an extra treat.

Fold in 1/2 cup raisins or dried cranberries.

You can bake the bread without the streusel. However, I think those buttery cinnamon crumbs make this loaf extra special.

Divide the batter among greased mini loaf pans. Since pan sizes vary, begin checking them after 25 minutes.

Storage and Freezing

Once the bread cools completely, store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. The topping will soften slightly, but the bread will stay moist.

You can also freeze the whole loaf or individual slices. First, wrap the cooled bread tightly in plastic wrap. Next, place it in a freezer bag or freezer-safe container. Freeze it for up to 3 months. Individual slices thaw quickly at room temperature, so they make an easy breakfast or afternoon snack.

If you freeze the muffins, arrange them in a single layer until firm. Then transfer them to a freezer bag. This extra step keeps the cinnamon topping from sticking to the other muffins.

What to Serve with Zucchini Bread

I love a slice just as it is with a cup of coffee. However, you can add a little softened butter or cream cheese if you want to make it even more special. It also works nicely alongside fresh fruit, scrambled eggs, or an overnight breakfast casserole for brunch.

FAQ

Do I need to squeeze the zucchini for zucchini bread?

No. Do not squeeze the grated zucchini for this recipe. The batter needs that natural zucchini moisture to create a soft, tender loaf. Simply grate it, measure two cups, and stir it into the wet ingredients.

Why did my zucchini bread turn out dense?

Overmixing the batter can make the bread dense. Stir the wet and dry mixtures together only until the flour disappears. Also, check that your baking powder and baking soda have not expired, and measure the flour without packing it into the cup.

Can I freeze zucchini bread?

Yes. Cool it completely, wrap it tightly, and place it in a freezer-safe bag or container. You can freeze the whole loaf or individual slices for up to 3 months.

Can I use this recipe to make zucchini muffins?

Absolutely. Fill standard muffin cups about three-quarters full, add the streusel, and bake at 350°F for 20 to 24 minutes. Depending on your pan, the recipe will make about 12 to 15 muffins.

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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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