Amazing Zucchini Bread

5 from 1 vote

Made with hints of spices, chopped walnuts and plenty of shredded zucchini, this Zucchini Bread is always a hit with everyone!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Difficulty: Easy

Servings: slices

Calories: 263kcal

1 ½ cups shredded zucchini about 1 medium, or a little under ½ pound; NOT blotted dry
½ cup chopped walnuts OR pecans; optional

Prep: Heat oven to 360°F. Line a 4x8 or 5x9 inch loaf pan with baking parchment.
Combine wet ingredients: Using a whisk, blend 2 large eggs, ½ cup white sugar and ⅓ cup light brown sugar in a large measuring jug until combined; breaking up any lumps of brown sugar. Add ½ cup vegetable oil and ⅓ cup sour cream and blend until smooth. Set aside.
Combine dry ingredients: In a large bowl, whisk together 1 ⅔ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ¼ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves and ½ teaspoon salt. Using a rubber spatula, fold in 1 ½ cups shredded zucchini, taking care to make sure it's evenly distributed in the flour mixture. Continue with recipe quickly to keep zucchini from getting soggy!
Make batter: Pour wet into dry ingredients, using a rubber spatula stir just until combined and no more dry flour is visible - some lumps are fine. Fold in ½ cup chopped walnuts.
Bake: Pour batter into prepared pan. Bake at 360°F for 50-65 minutes, until top is risen and deep golden brown and a toothpick inserted into the middle comes out without any liquid batter attached.
Cool: Once baked, remove pan from oven and set on a cooling rack for 5-10 minutes before lifting bread out of pan to set on cooling rack until cooled enough to handle. Peel off parchment and place bread back on cooling rack to cool completely.

Spices: If you don’t keep those individual spices on hand, you can use some pumpkin spice mix, apple spice mix or even gingerbread spice mix instead.
Baking soda: I highly recommend using both baking powder and baking soda in this recipe, and not just using one for convenience. They are not the same! The combination of both is what makes this bread rise just right, and gives it that old-fashioned taste.
See post for tips on shredding zucchini just right for baking

Parchment overhang: Leaving an overhang of baking parchment on all sides of your pan ensures there’s no sticking at all, and you can easily lift out the bread. See post for how to best line a loaf pan!
Baking time and pan: Baking time will vary depending on the type of pan you use and your exact oven, which is why I give a range of time in the recipe. I highly recommend using a metal pan for quick breads, glass pans bake differently. Even metal pans vary – when I use my cast iron pan (like I did for the photos) I will have to turn down the heat a little at some point, else the sides of the bread burn. The recipe instructions are written for a standard metal loaf pan. If you use and love a different pan and know what tweaks you have to make to make it work – feel free to do so!
Storage: Store wrapped in a clean tea towel on counter for up to two days, or wrapped in plastic wrap in fridge for up to 4 days.