Description
A moist, warmly spiced zucchini bread with a tender crumb, crisp edges, and optional chocolate chips or toasted nuts.
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom, optional
- 2 cups packed shredded zucchini, about 12 ounces
- 1/2 cup unsalted butter, melted
- 1/4 cup neutral oil
- 3/4 cup packed brown sugar
- 1/4 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, optional
- 3/4 cup toasted walnuts or pecans, optional
- 1 tablespoon raw or granulated sugar, optional topping
Instructions
- Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper or coat it with nonstick spray.
- If using nuts, spread them on a dry baking sheet. Toast for 5 minutes, stir, and continue baking in 2-minute intervals until fragrant and lightly browned. Cool before using.
- Whisk the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cardamom in a medium bowl.
- In a large bowl, whisk the melted butter, oil, brown sugar, sour cream, eggs, and vanilla until smooth.
- Grate the zucchini on the large holes of a box grater or with a food processor. Measure 12 ounces or 2 firmly packed cups.
- Spread the zucchini between paper towels and press firmly to remove excess surface moisture.
- Add the zucchini to the dry ingredients and toss until the shreds separate and receive a light flour coating.
- Add the dry mixture to the wet mixture. Stir gently until only a few flour streaks remain.
- Fold in the optional chocolate chips or cooled nuts. Stop stirring as soon as the batter looks evenly combined.
- Transfer the batter to the prepared pan. Smooth the top and add the optional sugar or a small scatter of chocolate chips.
- Bake for 60 minutes. Test the center with a long skewer and continue baking in 5-minute intervals until no wet batter remains. Loosely cover the top with foil if it browns too quickly.
- Cool the bread in the pan for 15 minutes. Lift it onto a wire rack and cool completely before slicing.
Notes
- Spoon the flour into the measuring cups and level the tops rather than scooping directly from the container.
- Blot watery zucchini, but do not squeeze it completely dry.
- Mix the batter with as few strokes as possible to keep the crumb tender.
- The loaf may need 70 to 80 minutes depending on the zucchini moisture and oven temperature.
- Store the cooled loaf in a sealed container at room temperature for up to 5 days.
- Freeze the whole loaf or individually wrapped slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 35
- Sodium: 295
- Fat: 17
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0.3
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
- Cholesterol: 55