Single Loaf Zucchini Bread Recipe

Prepare: Preheat your oven to 350∘F (175∘C) and grease an 8.5 x 4.5-inch loaf pan.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Combine Wet Ingredients: In a large bowl, whisk the eggs until they are light and frothy. Then whisk in the sugar, brown sugar, oil, sour cream, and vanilla until combined. Then whisk or fold in the zucchini.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix just until combined, being careful not to overmix. A few streaks of flour are acceptable. If using, fold in the chopped nuts.

Bake: Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Baking times vary so keep checking! If the top begins to brown too quickly, you can loosely tent the loaf with aluminum foil during the last 15-20 minutes of baking.

Cool: Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling completely before slicing will help maintain its structure and density.