Prep the oven and pan

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. If adding nuts, toast them now—this deepens their flavor.

Mix the dry ingredients

In a medium bowl, whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom. This ensures even distribution of leavening agents and spices.

Mix the wet ingredients

Melt the butter, then whisk it with the oil, sour cream, eggs, and vanilla until smooth.

Shred and blot the zucchini

Grate the zucchini using the large holes of a box grater. Place it on paper towels and press gently to remove excess moisture. You don’t need to squeeze it completely dry—just enough to avoid a gummy texture in the bread.

Combine and mix

Add the shredded zucchini to the dry ingredients and toss to coat. This helps distribute it evenly. Then, pour in the wet ingredients and stir until just combined. Don’t overmix—this keeps the bread soft.

Fold in extras

If using chocolate chips or nuts, gently fold them in before the flour is fully incorporated. This prevents overmixing.

Bake

Pour the batter into the prepared loaf pan. Sprinkle a little raw sugar on top for a crackly crust. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Cool and enjoy

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.