Zucchini Bread Recipe

Prep Time Cook Time Serves
10m 50m Makes 1 (9 x 5-inch) loaf

I have taken my banana bread recipe and just substituted zucchini for the banana. I also took out the fresh ginger ingredient. Didn’t think it would work as well with zucchini. This is yet another way to use up those summer zucchinis.


  • 8 tablespoons (1 stick) butter, room temperature
  • 1 ¼ cups (260g) sugar
  • 2 large eggs, lightly beaten
  • ¼ cup sour cream
  • 1 ½ cups (200g) flour
  • 1 teaspoon baking powder
  • 1 cup grated zucchini



Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan and line with parchment paper so it hangs over the long sides of the tin. Set aside.

In a standing mixer fitted with a paddle attachment, cream together the butter and sugar until pale. Add the beaten eggs and sour cream and mix until well combined. Mix in the flour and baking powder until completely incorporated. Fold in the grated zucchini.

Pour into the loaf pan and bake in the oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and slice to serve.

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