Best zucchini bread recipe that’s incredibly moist, warmly spiced, and easy to customize with chocolate chips or nuts.

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)

1/2 cup butter melted

1/4 cup neutral oil

3/4 cup brown sugar packed

1/4 cup sour cream

2 eggs

2 teaspoons vanilla

1 cup chocolate chips optional

3/4 cup toasted walnuts or pecans optional

1 tablespoon raw sugar for topping

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1. Preheat oven to 350°F and prepare 9×5 loaf pan.

2. Toast nuts if using and set aside.

3. Whisk dry ingredients together.

4. Melt butter and whisk with oil, sugars, sour cream, eggs, and vanilla.

5. Shred and blot zucchini.

6. Combine zucchini with dry ingredients.

7. Fold dry mixture into wet ingredients gently.

8. Add chocolate chips or nuts if using.

9. Pour into pan and sprinkle sugar on top.

10. Bake 60–75 minutes until toothpick comes out clean.

11. Cool before slicing and serving.

Do not overmix batter.

Blot zucchini for best texture.

Store airtight for 5 days or freeze up to 3 months.