Description
This moist and flavorful zucchini bread recipe is a delicious twist on classic grandma’s recipe, enhanced with a perfect balance of cinnamon, nutmeg, and a hint of vanilla. Loaded with grated zucchini and optional add-ins like chocolate chips or nuts, it’s a delightful treat perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 3 large eggs (room temperature)
- 1 cup white sugar (200 g)
- ¾ 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 ½ medium zucchinis)
Dry Ingredients
- 3 cups flour, spooned and leveled (380 g)
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 Tbsp cinnamon (heaping)
- ¼ tsp nutmeg
Add-Ins (Optional)
- 1 ½ cups chocolate chips, raisins, pecans, walnuts, or other desired add-ins
Topping
- 4 Tbsp coarse sugar (for topping bread)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for baking your zucchini bread.
- Mix Wet Ingredients: Using an electric hand mixer, beat the eggs until light and frothy. Add the white sugar, light brown sugar, canola oil, and vanilla extract, then continue beating until the mixture is smooth and well incorporated.
- Add Zucchini: Stir the grated zucchini into the wet mixture evenly.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder to ensure all dry spices and leavening agents are well combined.
- Combine Mixtures: Add the dry ingredients to the wet ingredients and stir gently just until combined. Avoid overmixing to keep the bread tender. If using, fold in any add-ins like chocolate chips, nuts, or raisins at this stage.
- Prepare Pans: Grease and flour two 8.5 by 4.5 inch loaf pans. Pour the batter evenly between the two pans. Sprinkle the coarse sugar evenly on top of the batter to add a sweet crunchy topping (optional).
- Bake: Place the pans in the oven and bake for 50 minutes to 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Remove from the oven and cool the loaves on a cooling rack for about 10 minutes before removing them from the pans. Let cool completely before slicing and serving. Enjoy your delicious zucchini bread!
Notes
- Do not squeeze out excess liquid from zucchini to keep the bread moist.
- Use room temperature eggs to help the batter combine better.
- If using add-ins like nuts or chocolate chips, fold them in gently to avoid overmixing.
- Coarse sugar topping is optional but adds a delightful crunchy texture.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
