Moist Zucchini Bread
This moist and flavorful zucchini bread uses a perfect balance of oil, butter, brown sugar, and sour cream to lock in tenderness. Packed with warm spices and flecks of fresh zucchini, it’s a foolproof loaf that stays soft for days.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk and spatula
- Box grater
- Measuring cups and spoons
- Parchment paper
Ingredients
- 2 cups grated zucchini (about 2 medium, unpeeled)
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 1 1/2 cups brown sugar, packed
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup sour cream
- 1 tbsp honey
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan and line with parchment paper for easy removal.
- In a large bowl, whisk together oil, melted butter, eggs, vanilla, sour cream, and honey until smooth and slightly frothy.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- Add the dry mixture to the wet ingredients and stir gently until just combined — do not overmix.
- Fold in the grated zucchini until evenly distributed throughout the batter.
- Pour batter into prepared loaf pan. Bake 55–65 minutes, or until edges pull slightly away from pan and top springs back when pressed.
- Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling completely before slicing.
Notes
Do not peel zucchini – the skin adds nutrients and lovely green specks. If using large watery zucchini, gently squeeze out some liquid with a towel. Store tightly wrapped at room temperature for 3–4 days, or freeze slices for up to 3 months. Tastes even better the next day!
Nutrition
Calories: 310kcalCarbohydrates: 46gProtein: 5gFat: 13gSaturated Fat: 4gCholesterol: 55mgSodium: 230mgFiber: 2gSugar: 29gCalcium: 35mgIron: 1.8mg
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