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Easy Butter Recipe for Moist Zucchini Bread

Easy Butter Zucchini Bread

A rich, tender loaf made with butter, fresh zucchini, cinnamon, and vanilla. Optional nuts or chocolate chips add extra texture and flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup (113 g) Unsalted butter, softened or melted and cooled
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups (about 170-200 g before lightly draining) Grated zucchini
Dry Ingredients
  • 1 1/2 cups (about 180 g) All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
Optional Add-Ins
  • 1/2 cup Chopped walnuts or pecans
  • 1/2 cup Chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease one 8 1/2 x 4 1/2-inch or 9 x 5-inch loaf pan and line it with parchment if desired.
  2. Melt the butter and let it cool slightly, or use softened butter. Whisk or beat the butter with the sugar until smooth.
  3. Mix in the eggs and vanilla until combined. Stir in the lightly drained grated zucchini.
  4. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the zucchini mixture and stir just until no dry streaks remain. Fold in nuts or chocolate chips if using.
  6. Transfer the batter to the prepared loaf pan and smooth the surface. Bake for 50–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the loaf in the pan for 10–15 minutes, then remove it and finish cooling completely on a wire rack. Slice once cool for a firmer, more flavorful crumb.

Notes

Do not squeeze the zucchini completely dry because its moisture keeps the bread tender. Weigh the flour or spoon it into a measuring cup and level it. If the top browns early, tent the loaf loosely with foil during the final 15–20 minutes. Store cooled bread covered at room temperature for a few days or refrigerate for longer storage.