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A classic, super moist zucchini bread recipe made with sour cream for extra tenderness. Can be baked as loaves, muffins, or in an air fryer. Perfect use of medium-sized zucchini, with straightforward ingredients and steps for a tender crumb and moist texture.

Ingredients

Scale
  • 2 cups zucchini, grated, drained well, use medium-sized zucchini
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 large eggs
  • 1 tbsp cinnamon
  • 3 tbsp brown sugar
  • 1 cup sour cream (or substitute vegetable oil)
  • 2 cups granulated sugar
  • 1 tsp almond extract
  • 3 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Whisk together all dry ingredients in a bowl until well combined.
  3. In a separate bowl, beat all wet ingredients (eggs, sour cream, granulated sugar, brown sugar, almond extract, vanilla extract) except the zucchini until smooth.
  4. Gradually add the dry mixture to the wet ingredients in thirds, mixing slowly until just combined.
  5. Shred zucchini onto folded paper towels and press firmly to remove excess moisture; it should be slightly wet but not dripping.
  6. Gently fold the drained shredded zucchini into the batter.
  7. Optionally fold in up to ½ cup mini chocolate chips or chopped nuts.
  8. Spray two 9×5 loaf pans with nonstick spray or line with parchment paper and divide the batter between the pans.
  9. Place pans on the middle oven rack and bake at 325°F for about 50 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs and the loaf springs back when gently pressed.
  10. For muffins, fill muffin cups and bake 18–22 minutes or until they spring back when gently touched in the center.
  11. Let loaves or muffins cool enough to remove from pans, gently flip out, then cool completely before slicing.

Notes

Use medium-sized zucchini to avoid soggy or dense bread., Press out moisture from shredded zucchini using folded paper towels to keep bread light and fluffy., You can substitute vegetable oil for sour cream to keep bread moist., Mini semi-sweet chocolate chips or chopped nuts (up to ½ cup) make great mix-ins without weighing down the bread., Store cooled bread tightly wrapped at room temperature for 2-3 days, or refrigerate up to one week., Freeze wrapped loaves or slices up to 3 months; thaw overnight in the fridge or a few hours at room temperature., Reheat slices in microwave for 10-20 seconds or in oven/toaster oven at 300°F for 8-15 minutes for fresh crust., You can prepare dry and wet ingredients separately a day ahead, but fold zucchini in just before baking to preserve leavening.

Nutrition

Find it online: https://gingerbaking.com/moist-zucchini-bread/