The Best Moist Zucchini Bread

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The Best Moist Zucchini Bread

This zucchini bread with sour cream is incredibly moist and tender, with warm cinnamon, brown sugar, fresh zucchini, and crunchy walnuts in every slice. It’s an easy homemade quick bread that’s perfect for breakfast, an afternoon snack, or using up extra zucchini from the garden.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast

Cuisine: American

Servings:

Calories: 278kcal

Author: Ebony Robinson

Equipment

Ingredients

Wet Ingredients

2 Eggs
½ cup White Sugar (100 grams)
½ cup Dark Brown Sugar (115 grams)
⅓ cup Vegetable Oil (65 grams)
1 cup Zucchini (grated, 130 grams)
½ cup Sour Cream (120 grams)
1 teaspoon Vanilla Extract

Dry Ingredients

1 ½ cups All Purpose Flour (215 grams)
½ tablespoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
½ teaspoon Salt
¾ teaspoon Baking Soda
½ teaspoon Baking Powder
⅓ cup Walnuts (chopped)

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Instructions

Let's get everything ready to make the bread by preheating the oven to 350°F (177°C). Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving enough overhang to easily lift out the bread. Measure all ingredients, finely chop the walnuts, and bring the eggs and sour cream to room temperature. Wash and dry the zucchini, then trim off the ends. Using the large holes of a box grater, grate the zucchini until you have 1 cup, lightly packed. Do not peel or squeeze the zucchini, the natural moisture helps keep the bread tender and moist.
In a large mixing bowl, whisk together the eggs, granulated sugar, and dark brown sugar until smooth and well combined. Add the vegetable oil, sour cream, and vanilla extract and whisk again until incorporated. Fold the grated zucchini into the wet mixture with a rubber spatula until evenly distributed.
In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder until evenly combined.
Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined and no large streaks of flour remain. Avoid over-mixing, which can make the zucchini bread dense or tough. Gently fold the chopped walnuts into the batter just until evenly distributed.
Transfer the batter to the prepared loaf pan and use the spatula to spread it evenly and smooth the top. Bake at 350°F (177°C) for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly before the center is done, loosely tent the loaf with aluminum foil.
Allow the zucchini bread to cool in the pan for 15 minutes. Use the parchment overhang to carefully lift it from the pan, then transfer it to a wire rack to cool completely before slicing. Enjoy!

Notes

Do not squeeze the zucchini: The natural moisture from the grated zucchini helps keep the bread soft and moist.
Measure the zucchini lightly packed: You’ll need 1 cup (130 grams) of freshly grated zucchini.
Avoid overmixing: Fold the dry ingredients into the wet ingredients just until combined for a tender crumb.
Check for doneness: Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs.
Watch the browning: If the top browns too quickly, loosely tent the loaf with aluminum foil and continue baking.
Cool before slicing: Allow the bread to cool completely on a wire rack for the cleanest slices.
Storage: Keep in an airtight container at room temperature for 2–3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

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