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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Total time: 70 minutes
  • Yield: 1 9x5 loaf
  • Category: Breads
  • Cuisine: American, World

Ingredients

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

Method

  1. Preheat oven to 350 F degrees.
  2. Spray a 9 x 5 loaf pan with non-stick spray and set aside.
  3. In a bowl whisk together both the flours, baking powder, baking soda, salt, cinnamon powder and nutmeg powder. Set aside.
  4. To another bowl add canola oil, egg and sour cream. Whisk till well combined using your wire whisk.
  5. Add sugar and whisk for 2-3 minutes or till sugar in well mixed with the mixture.
  6. Add vanilla extract to the mix and whisk till well combined.
  7. 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.
  8. 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.
  9. Fold in the chocolate chips. This is optional, you can eve add some nuts here.
  10. 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.
  11. 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.
  12. Place the bread on a wire rack to cool completely before cutting into slices.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.