Classic One Loaf Zucchini Bread Recipe

Looking for a perfect loaf of homemade zucchini bread that’s easy, super moist, and ready for your favorite mix-ins? This recipe is a winner!

No fuss, no frills, just cinnamony goodness in a sweet bread that can be enjoyed any time of day.

I’ve made a lot of different zucchini breads over the years. From lemon zucchini bread to pumpkin zucchini bread, you can find a recipe for zucchini bread in just about any flavor.

But I realized that I haven’t actually shared a recipe for a basic loaf of zucchini bread flavored with fall spices. Everybody needs one of those in their recipe stash, don’t you think?

So if you just want a traditional loaf with no fancy flavors, this moist zucchini bread recipe is for you!

How to make classic zucchini bread (one loaf)

1. PREP – Wash, dry, and grate the zucchini either by hand or with a food processor. Line the bottom of a 4×8″ loaf pan with parchment or aluminum foil; spray with nonstick spray. Preheat the oven to 350 degrees f.
2. WET INGREDIENTS – In a large mixing bowl, whisk together the oil, sour cream, sugar, egg, zucchini, and vanilla.
3. DRY INGREDIENTS – Whisk the flour, baking powder, soda, salt, cinnamon, and nutmeg in a medium bowl. Stir gently into the zucchini mixture, then fold in the pecans if desired.
4. BAKE – Pour batter into the loaf pan. Bake at 350° for 30 minutes. Turn the heat down to 325°, then bake for an additional 25-30 minutes or until a toothpick inserted in the center of the loaf comes out clean.
   
5. COOL – Let the bread sit in the pan for about 10 minutes, then release from the sides of the pan and transfer to a wire rack. For easiest slicing, let the bread cool completely. (But we can never wait that long at my house!)

Leftover bread can be stored at room temperature for 3-4 days. You can either wrap it in plastic wrap, or place it in an airtight container. It will last a few days longer in the refrigerator, but I like to let it come to room temp before serving so it’s softer.

This bread also freezes well. I like to first wrap it in plastic wrap, then put it inside a heavy-duty freezer bag. It will last for 3-4 months in the freezer.

PRO TIPS:

• You do not need to peel the zucchini before you shred it. Do not drain or squeeze off the liquid, you want that moisture in your loaf of bread!
• Turning the oven down halfway through baking ensures that the bread will cook in the center without the edges getting too brown.
• If you don’t have sour cream on hand, you can omit it and increase the amount of oil to 1/2 cup.
• This bread is tasty with any mix-ins you like. Just keep in mind that the loaf will take longer to bake the more ingredients you add.
• If you use a 9×5-inch loaf pan, your bread will bake a bit faster, and you will end up with a shorter, wider loaf.

VARIATIONS:

• In addition to or in place of the nuts, stir in chocolate chips, butterscotch chips, or cinnamon chips.
• Dried fruit such as craisins, dates, or raisins can also be added.
• Try sprinkling cinnamon sugar on top of the batter before popping it into the oven. It will bake up with a crackly sweet crust on top. Delish!
• Instead of making 1 loaf zucchini bread, you can divide the batter into three mini-loaf pans and bake it at 350 for about 30 minutes.

MORE ZUCCHINI RECIPES:

• Double Chocolate Zucchini Bread
• Cinnamon Zucchini Muffins
• Chocolate Zucchini Cake
• Zucchini and Carrots

MORE QUICK BREAD RECIPES:

• Pumpkin Bread with Cream Cheese Frosting
• Peanut Butter Chocolate Chip Banana Bread
• Strawberry Bread

 When you just need 1 loaf of zucchini bread, look no further. This easy zucchini bread recipe calls for simple ingredients, but everyone loves it!