‍‍

There’s nothing quite like the smell of homemade zucchini bread drifting through the house. As the loaf bakes, the buttery sweetness mingles with cinnamon and cardamom, wrapping every corner of your kitchen in a cozy, spiced aroma. By the time you open the oven door, the scent alone is enough to make your family wander in, asking when it will be ready — just like mine did when I tested this recipe last week. I baked it a few times to perfect the flavor and texture, and each time the smell was even better than the last — richer, warmer, and far more inviting than any food-scented candle I’ve ever purchased.

If you love fragrant loaves like this one, you’ll also want to try my Brown Butter Banana Chocolate Chip Bread — it’s rich, moist, and full of chocolatey goodness or my Vegan Orange Blossom Loaf Cake with citrus glaze.

Why This Recipe Works

• Balanced moisture — Butter + oil keep the crumb tender without being greasy.
• Bakery-style flavor — Cinnamon, cardamom, and orange zest give this loaf an elegant twist.
• Streusel ribbon — A surprise layer through the middle makes each slice visually striking and irresistibly delicious.
• Easy to make — One bowl for wet ingredients, one for dry, minimal prep time.

‍

‍

Ingredients To Make Zucchini Bread

Wet Ingredients

• ¼ cup (56.5g) unsalted butter, softened
• ½ cup (100g) granulated or cane sugar
• ¼ cup (55g) packed light brown sugar
• 2 large eggs, room temperature
• ¼ cup (60ml) neutral oil (canola, grapeseed, or light olive oil)
• 2 tsp vanilla extract
• ½ cup (130ml) buttermilk
• 1 ½ cups (180g) shredded zucchini, excess liquid lightly squeezed out
• 2 tsp orange zest (about 1 medium orange)

Dry Ingredients

• 1 ¾ cups (210g) all-purpose flour
• ¾ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp freshly ground cardamom

Streusel Ribbon

• ¼ cup (55g) packed light brown sugar
• 4 ½ tbsp all-purpose flour
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• Pinch of salt
• 2 tbsp unsalted butter, softened

‍

Instructions On How To Make Zucchini Bread

1. Prep oven & pan:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

2. Make streusel ribbon:
In a small bowl, mix brown sugar, flour, cinnamon, cardamom, and salt. Cut in the softened butter until crumbly; set aside.

3. Shred zucchini:
Rinse your zucchini under cool water, then cut off both ends. Using the large holes of a box grater or the shredding disk of a food processor, grate the zucchini. No need to peel — the skin is thin and blends right into the batter. Place the shredded zucchini in a clean kitchen towel or a few layers of paper towels. Gently squeeze over the sink to remove excess liquid. You don’t want it bone-dry — just remove enough water so it won’t make your bread soggy. Always measure the zucchini after you’ve removed the moisture to ensure the correct amount for the recipe. Set aside.

4. Mix wet ingredients:
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until fluffy (1–2 minutes). Whisk in eggs, oil, vanilla, and orange zest. Stir in zucchini and buttermilk.

5. Add dry ingredients:
In a separate bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and cardamom. Add to the wet mixture and stir just until combined.

6. Assemble loaf:
Spread half the batter into the prepared pan. Evenly sprinkle all the streusel mixture over it. Spoon the remaining batter on top, smoothing gently.

7. Bake:
Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 minutes.

8. Cool & slice:
Let bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the best texture.

‍

‍

Recipe Tips

• Don’t skip squeezing zucchini lightly — too much liquid can make the loaf gummy.
• Room temperature eggs help the batter emulsify for a better crumb.
• Cardamom strength varies — fresh-grated pods give the most intense flavor, so adjust to taste.

‍

‍

Storage

• Room Temp: Store in an airtight container up to 3 days.
• Fridge: Keeps for 5 days (bring to room temp before serving).
• Freezer: Wrap tightly in plastic and foil; freeze up to 2 months. Thaw overnight at room temp.

Zucchini Bread FAQs

1. Do I need to peel zucchini for zucchini bread?
No — the peel is thin, soft, and full of nutrients. Once grated, it melts right into the bread.

2. Why is my zucchini bread soggy in the middle?
Too much moisture in the zucchini is the most common cause. Lightly squeeze shredded zucchini before adding it to the batter. Also, make sure it’s fully baked — a center streusel layer can add a few minutes to bake time.

3. Can I make this gluten-free?
Yes — substitute a 1:1 gluten-free all-purpose flour blend. Add 1–2 extra tablespoons of buttermilk if the batter feels thick.

4. Can I turn this into muffins?
Absolutely! Divide batter into a 12-cup muffin tin (with liners), adding a little streusel in the middle of each. Bake at 350°F for 18–22 minutes.

5. What does cardamom taste like?
Cardamom has a warm, citrusy, slightly floral flavor — a perfect match for orange zest and cinnamon in sweet breads.

‍

How to Shred and Prep Zucchini for Baking

1. Wash and trim: Rinse your zucchini under cool water, then cut off both ends.
2. Shred: Using the large holes of a box grater or the shredding disk of a food processor, grate the zucchini. No need to peel — the skin is thin and blends right into the batter.
3. Remove excess moisture: Place the shredded zucchini in a clean kitchen towel or a few layers of paper towels. Gently squeeze over the sink to remove excess liquid. You don’t want it bone-dry — just remove enough water so it won’t make your bread soggy.
4. Measure after squeezing: Always measure the zucchini after you’ve removed the moisture to ensure the correct amount for the recipe.

‍