Updated: August 31, 2026
This zucchini bread with sour cream is one of my favorite ways to turn fresh zucchini into a soft, moist, and delicious homemade bread. I make this recipe throughout the year, especially during zucchini season when my garden produces more than we can eat. Instead of letting those extra zucchinis go to waste, I like to grate them into this easy zucchini bread made with sour cream, brown sugar, warm cinnamon, and crunchy walnuts. The result is a tender loaf with just the right amount of sweetness that’s perfect with morning coffee or as an afternoon snack.
Want to Email This for Later?
Email this post to yourself and we’ll share more inspiration when it’s ready!
Why This Recipe Works
- Extra moist and tender: The sour cream, vegetable oil, and the natural moisture from the grated zucchini create a soft bread texture that stays moist for days.
- No squeezing the zucchini: Keeping the excess moisture in the fresh zucchini adds moisture to the batter without requiring an extra step.
- The perfect amount of sweetness: A combination of white sugar and dark brown sugar gives the loaf just the right amount of sweetness with a subtle caramel flavor.
- Warm, cozy flavor: The cinnamon, nutmeg, and vanilla add a warm sweet flavor that complements the zucchini without overpowering it.
Ingredients
This homemade zucchini bread comes together with simple ingredients you may already have in your kitchen. Below is a quick look at what you’ll need and what each ingredient adds to the recipe. For detailed measurements, see the full printable recipe card below.
- Eggs – Provide structure and help bind the wet and dry ingredients together. Room-temperature eggs also incorporate more easily into the batter.
- White sugar – Adds sweetness and helps create a soft, tender loaf.
- Dark brown sugar – Adds sweetness, moisture, and a deeper caramel-like flavor.
- Vegetable oil – Keeps the zucchini bread moist and gives it a softer texture, even the next day.
- Fresh zucchini – Adds natural moisture and creates a tender crumb without giving the bread a strong vegetable flavor.
- Sour cream – Adds richness and extra moisture, giving this sour cream zucchini bread its soft, tender texture.
- Vanilla extract – Adds a subtle sweetness and rounds out the warm flavors in the bread.
- All-purpose flour – Provides the structure for the loaf while still allowing it to remain tender.
- Ground cinnamon – Gives the bread its warm cinnamon flavor and pairs beautifully with the brown sugar and walnuts.
- Ground nutmeg – Adds a subtle warm spice that complements the cinnamon.
- Salt – Balances the sweetness and enhances the other flavors in the bread.
- Baking soda – Helps the bread rise and works with the acidity of the sour cream to create a lighter texture.
- Baking powder – Provides additional lift so the center of the loaf rises properly.
- Walnuts – Add a nutty flavor and a little crunch to every slice of this zucchini walnut bread.
How to Make Zucchini Bread
Making homemade zucchini bread is simple and requires no special equipment. Follow these six easy steps for a moist, tender loaf every time.
STEP 1: Prepare the Zucchini – Preheat the oven to 350°F (177°C) and line a 9 × 5-inch loaf pan with parchment paper. Wash the fresh zucchini and grate it using the large holes of a box grater. Measure 1 cup of grated zucchini, lightly packed. Do not squeeze out the moisture.
STEP 2: Mix the Wet Ingredients – In a large bowl, whisk together the eggs, white sugar, and brown sugar. Add the vegetable oil, sour cream, and vanilla extract and whisk until smooth, then fold in the grated zucchini.
STEP 3: Mix the Dry Ingredients – In a separate medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, salt, baking soda, and baking powder until evenly combined.
STEP 4: Make the Batter – Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Fold in the chopped walnuts, being careful not to over-mix the batter.
STEP 5: Fill the Loaf Pan – Transfer the thick batter to the prepared loaf pan. Use a rubber spatula to spread it evenly and smooth the top.
STEP 6: Bake and Cool – Bake at 350°F (177°C) for 50 – 60 minutes on the middle rack, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. Tent with aluminum foil if the top browns too quickly. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Expert Tip: Don’t Squeeze the Zucchini
For this zucchini bread recipe, do not squeeze the excess moisture from the grated zucchini. The natural moisture from the zucchini is intentional and helps create the soft, tender bread that makes this recipe so good. Simply grate the fresh zucchini using the large holes of a box grater, lightly pack it into your measuring cup, and add it directly to the batter. Squeezing the zucchini dry can remove too much liquid and result in a drier loaf.
Substitutions & Variations
This zucchini bread recipe is easy to customize depending on what you have on hand or the flavors you’re craving. Here are a few simple variations to try.
- Chocolate Chip Zucchini Bread – For a sweeter variation, replace the walnuts with ⅓ to ½ cup of chocolate chips, or use both for a chocolate chip walnut zucchini bread. Semi-sweet or dark chocolate chips pair especially well with the warm cinnamon flavor.
- Zucchini Banana Bread – For zucchini banana bread, replace the sour cream with ½ cup mashed ripe banana. The banana adds natural sweetness and moisture while giving the loaf a flavor similar to classic banana bread.
- Try a Different Oil – Vegetable oil gives this bread a soft, moist texture, but canola oil or avocado oil can be substituted in equal amounts. A mild olive oil can also work, although it may add a slightly more noticeable flavor.
- Skip the Walnuts – For a nut-free zucchini bread, simply leave out the walnuts. No other adjustments to the recipe are necessary.
Tips for Baking Zucchini Bread
- Use fresh zucchini – Fresh, firm zucchini provides the right amount of moisture for a soft loaf.
- Measure the flour correctly – Spoon the all-purpose flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the bread dry or dense.
- Use room-temperature ingredients – Bring the eggs and sour cream to room temperature so they blend more evenly into the batter.
- Don’t overmix the batter – Fold the wet and dry ingredients together just until no large streaks of flour remain. Overmixing can result in a dense or tough texture.
- Check the center for doneness –Insert a toothpick or cake tester into the center of the loaf. It should come out clean or with a few moist crumbs rather than wet batter.
- Tent with aluminum foil if needed –If the top is becoming too brown before the middle of the bread is finished, loosely cover the loaf with aluminum foil for the remainder of the bake time.
- Let the bread cool before slicing – Allow the bread to cool for 15 minutes in the pan before moving it to a wire rack. For the cleanest slices, let it cool completely before cutting.
Storage & Freezing Tips
Once the zucchini bread has cooled completely, store it properly to keep its moist. Below you will find guidance on storage or freezing if you wish to do so:
- Room temperature: Store zucchini bread in an airtight container or tightly wrapped in plastic wrap at room temperature for 2-3 days.
- Refrigerator: For longer storage, you can refrigerate this bread in an airtight container for up to 1 week. Let a slice come to room temperature before serving for a softer texture.
- Freezer: Wrap the whole loaf tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months.
- Freeze individual slices: You can also wrap and freeze individual slices so you can thaw only what you need. This is especially convenient for breakfast or a quick snack.
- Thawing: Thaw the loaf or individual slices at room temperature. I find the bread is just as delicious the next day, once all of those warm cinnamon flavors have had time to settle.
More Bread Recipes
If you enjoyed this homemade zucchini bread, here are a few more easy bread recipes to try next:
- Banana Bread Recipe
- Pumpkin Bread
- Gluten-Free Banana Nut Bread Muffins
- Cinnamon Roll Bread
FAQ
Do you need to squeeze the water out of zucchini for bread?
Not for this zucchini bread recipe. The natural moisture in the grated zucchini helps create a moist texture and tender crumb, so add it directly to the batter without squeezing.
Does zucchini bread need to be refrigerated?
Zucchini bread does not need to be refrigerated if you plan to eat it within 2 -3 days. Once completely cooled, keep it tightly wrapped or stored in an airtight container at room temperature.
Is zucchini bread healthy?
Zucchini bread contains fresh zucchini, but it is still a sweet quick bread made with sugar, flour, and oil. Its nutritional value will depend on the ingredients, portion size, and any substitutions you make.
Recipe Card
The Best Moist Zucchini Bread
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)
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this zucchini bread with sour cream, I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @elicitfolio so I can see your creation, and follow along on Pinterest for more easy recipes. And tell me in the comments which cozy bread recipe would you like to see me make next?
