Description
Discover the magic of the Best Zucchini Bread Recipe Ever with moist texture and flavorful blend, reminiscent of the World’s Best Zucchini Bread.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cardamom, optional
- 2 cups shredded zucchini, 12 ounces, about 2 zucchini
- 1/2 cup butter, melted
- 1/4 cup neutral oil (vegetable oil, canola oil, light olive oil, etc.)
- 3/4 cup brown sugar, packed
- 1/4 cup sour cream
- 2 eggs
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
- In another bowl, mix the melted butter, oil, brown sugar, sour cream, eggs, and vanilla until well combined.
- Add the shredded zucchini to the wet mixture, stirring gently.
- Gradually fold in the dry ingredients until just combined, without overmixing.
- Pour the batter into a greased loaf pan and spread evenly with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh zucchini for best results.
- Ensure not to overmix the batter.
- Test doneness with a toothpick as ovens vary.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: zucchini bread, moist zucchini bread, easy zucchini bread