Zucchini Bread

Are you a zucchini fan? I love it but my husband isn’t a huge fan of it as a side dish. So since you always have way to much zucchini than you know what to do with, I found the best bread recipe out there!!

Growing up my mom would always make Zucchini Bread and we would eat it with a slice of cheddar cheese….yum!!


  • 1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini after shredding and wringing dry)
  • 2 cups flour (I like to mix whole wheat and white flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice (this really takes it to the next level!)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons butter, melted


  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Generously coat muffin tins.
  2. Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel (or double paper towel), wrap the towel, and wring the ends to squeeze out all the excess water. You should have about 1 1/2 cups of dry zucchini. Set the zucchini aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, eggs, lemon juice, sour cream, and butter until combined.
  4. Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined – don’t overmix! Transfer the batter to the prepared tins.
  5. Bake until golden brown and 18-20 minutes. Cool for 10 minutes then turn out into wire rack to cool. Store well-covered for up to three days.

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