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Easy Zucchini Bread

By Manali Singh

Aug 17, 2015, Updated May 07, 2023

Super moist easy Zucchini Bread is simple to make and a great way to eat your veggies!

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NFNut Free

I was a very non-fussy eater as a kid, I would happily eat all the veggies my mom would give me including the greens which most kids hated. In fact greens were my absolute favorite as a kid and they still are. But my brothers were just the opposite of me, they were so picky about the veggies that they would eat. Mostly it was potato and paneer and they hated their greens. I could never get it because it was hard for me to understand that how could anyone not love such delicious vegetables. My mom tried everything she could to make them eat the greens but she rarely succeeded. While baking this zucchini bread, I was thinking what if mom had made zucchini bread for my brothers, I can bet they would have gobbled up the entire loaf without every realizing that there was zucchini it in! Honestly this is such a great way to make kids eat their veggies because they can never guess what’s inside the bread. Now only if I knew how to bake back them, I would have solved mom’s problem!

This was the first time I baked with zucchini and I have to say now I regret not doing it earlier. This bread was so super moist and delicious that my “not so zucchini loving husband” ate 2 slices in 1 go and said this is probably the best bread I have ever baked. I don’t think I did anything special, zucchini imparts so much moistness to baked goods that I didn’t have to do much. This easy zucchini bread comes together so quickly and you don’t even need a mixer for it.

I love recipes where I don’t have to use a mixer. Don’t get me wrong, I love my Kitchen Aid and can’t ever do without it. But quick breads should be easy and this is exactly what this zucchini bread is – super easy and moist and delicious. This recipe calls for readily available ingredients so I suggest you give this bread a try as soon as possible, trust me you don’t want to miss out on this one.

I used half all purpose and half whole wheat flour here just to keep it a little healthy, you can always use 100% all purpose flour. Also if you don’t have sour cream, use greek yogurt in place.

Method

In a bowl whisk together both the flours, baking powder, baking soda, salt, cinnamon powder and nutmeg powder. Set aside.

To another bowl add canola oil, egg and sour cream. Whisk till well combined using your wire whisk.

Add sugar and whisk for 2-3 minutes or till sugar in well mixed with the mixture.

Add vanilla extract to the mix.

Whisk till everything is well combined and batter is smooth.

Now add the flour mix to the wet ingredients. Add the flour in 3 parts, mixing after each addition but be careful not to over-mix.

Fold in the grated zucchini. I manually grated the zucchini using a simple kitchen grater, it took me less than 5 minutes to do it.

Fold in the chocolate chips. This is optional, you can eve add some nuts here.

Transfer batter to the prepared baking pan and bake at 350 F degrees for 50-55 minutes or till a toothpick inserted in the center comes out clean. Mine was done in 55 minutes.

Remove this easy zucchini bread from the oven and let it sit in the pan for around 20 minutes, then run a knife around to pan to release it. Place the bread on a wire rack to cool completely before cutting into slices.

* To prevent excessive browning of the bread, loosely cover it with aluminium foil after 30 minutes of baking.

* Using chocolate chips is optional. You can also add nuts to this recipe, pecans and walnuts would be great in here.

* I like to squeeze the grated zucchini a little to get rid of excess moisture. I don’t squeeze the heck out of it because the moisture eventually helps in keeping the bread moist but too much moisture can result in soggy bread so I squeeze with my hands till I don’t feel any excessive moisture in the grated zucchini and then add it to the batter.

* The bread freezes well. Cut into slices and wrap each slice individually using a plastic wrap. When you want to eat it, just take out the required number of slices and thaw by leaving on the counter.

Easy Zucchini Bread

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By Manali Singh

Prep: 15 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 1 9x5 loaf

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Super moist easy Zucchini Bread is simple to make and a great way to eat your veggies!

Ingredients 

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Dry ingredients

• ▢ ¾ cup all purpose flour
• ▢ ¾ cup whole wheat flour
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1.5 teaspoon cinnamon powder
• ▢ ¼ teaspoon nutmeg powder
• ▢ 1¾ cup grated zucchini
• ▢ ¾ cup semi-sweet chocolate chips optional

Wet ingredients

• ▢ ½ cup canola oil
• ▢ ½ cup sour cream [or you can use greek yogurt in place]
• ▢ 1 large egg at room temperature
• ▢ 1 cup granulated white sugar
• ▢ 2 teaspoons vanilla extract

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Instructions 

• Preheat oven to 350 F degrees.
• Spray a 9 x 5 loaf pan with non-stick spray and set aside.
• In a bowl whisk together both the flours, baking powder, baking soda, salt, cinnamon powder and nutmeg powder. Set aside.
• To another bowl add canola oil, egg and sour cream. Whisk till well combined using your wire whisk.
• Add sugar and whisk for 2-3 minutes or till sugar in well mixed with the mixture.
• Add vanilla extract to the mix and whisk till well combined.
• Now add the flour mix to the wet ingredients. Add the flour in 3 parts, mixing after each addition but be careful not to over-mix.
• Fold in the grated zucchini. I manually grated the zucchini using a simple kitchen grater, it took me less than 5 minutes to do it.
• Fold in the chocolate chips. This is optional, you can eve add some nuts here.
• Transfer batter to the prepared baking pan and bake at 350 F degrees for 50-55 minutes or till a toothpick inserted in the center comes out clean. Mine was done in 55 minutes.
• Remove this easy zucchini bread from the oven and let it sit in the pan for around 20 minutes, then run a knife around to pan to release it.
• Place the bread on a wire rack to cool completely before cutting into slices.

Nutrition

Calories: 3549kcal, Carbohydrates: 422g, Protein: 40g, Fat: 194g, Saturated Fat: 53g, Cholesterol: 231mg, Sodium: 2177mg, Potassium: 2183mg, Fiber: 26g, Sugar: 259g, Vitamin A: 1455IU, Vitamin C: 39.8mg, Calcium: 431mg, Iron: 18.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breads

Cuisine: American, World

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 Easy Zucchini Bread