Description
This Better Than Grandma’s Zucchini Bread recipe yields moist, flavorful loaves packed with grated zucchini and warm spices. Sweetened with white and brown sugar and enriched with canola oil and eggs, it’s enhanced with optional mix-ins like chocolate chips, nuts, or raisins. Topped with a crunchy layer of coarse sugar, this bread is perfect for breakfast, snack, or dessert and highlights the best of garden-fresh zucchini in a simple, home-baked treat.
Ingredients
Scale
Wet Ingredients
- 3 large eggs (room temperature)
- 1 cup white sugar (200 g)
- 3/4 cup light brown sugar, packed (150 g)
- 1 cup canola oil
- 1 Tbsp vanilla extract
- 2 cups grated zucchini (firmly packed, about 2 to 2 1/2 medium zucchinis)
Dry Ingredients
- 3 cups all-purpose flour, spooned and leveled (380 g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp cinnamon (heaping)
- 1/4 tsp nutmeg
Add-ins (Optional)
- 1 1/2 cups chocolate chips, raisins, pecans, walnuts, or other add-ins
Topping
- 4 Tbsp coarse sugar (for topping bread)
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) and allow it to fully preheat while you prepare the batter.
- Mix Wet Ingredients: Using an electric hand mixer, beat the eggs until they are light and frothy. Then add white sugar, brown sugar, canola oil, and vanilla extract. Continue beating until the mixture is smooth and well combined.
- Add Zucchini: Stir in the grated zucchini to the wet mixture, ensuring it is evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, salt, baking soda, and baking powder until well mixed.
- Mix Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing to maintain a tender texture. Fold in any optional add-ins like nuts or chocolate chips at this stage.
- Prepare Pans and Add Batter: Grease and flour two loaf pans, each about 8.5 by 4.5 inches. Divide the batter evenly between the pans. Sprinkle the tops with coarse sugar for a sweet, crunchy topping if desired.
- Bake: Place the pans in the preheated oven and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the breads from the oven and let them cool in the pans on a cooling rack for 10 minutes. Then remove the loaves from the pans and allow them to cool completely before slicing and serving.
Notes
- Do not squeeze the excess liquid out of the grated zucchini; the moisture helps keep the bread tender.
- Overmixing the batter can lead to a dense, tough texture—stir just until combined.
- Add-ins like chocolate chips or nuts are optional but add great texture and flavor.
- The coarse sugar topping is optional but adds a pleasant crunch and sweetness.
- To store, wrap cooled loaves tightly and keep at room temperature for up to 3 days or freeze for longer storage.
