Description
This moist and flavorful zucchini bread recipe elevates a classic family favorite with a perfect balance of cinnamon, nutmeg, and optional mix-ins like chocolate chips or nuts. With a tender crumb and a delightful sweet crunch on top from coarse sugar, this bread is sure to please both kids and adults and makes a wonderful snack or breakfast treat.
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 all-purpose 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 add-ins
Topping
- 4 Tbsp coarse sugar (for topping bread)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s at the perfect temperature for baking the zucchini bread evenly.
- Mix Wet Ingredients: Using an electric hand mixer, beat the 3 large eggs until they become light and frothy. Then add the white sugar, brown sugar, canola oil, and vanilla extract, mixing until the batter is smooth and well combined.
- Add Zucchini: Stir in the grated zucchini gently, making sure it is evenly distributed throughout the batter without squeezing out excess liquid.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder until fully blended.
- Mix Wet and Dry: Gradually add the dry ingredients into the wet ingredients and stir just until combined. Be careful not to overmix as this can make the bread tough. Fold in any optional add-ins like chocolate chips or nuts if using.
- Prepare Pans: Grease and flour two loaf pans measuring approximately 8.5 by 4.5 inches. Divide the batter evenly between the two pans. Sprinkle the tops evenly with the coarse sugar for a sweet, crunchy topping.
- Bake: Place loaves in the preheated oven and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, let the loaves cool in the pans on a rack for 10 minutes. Then remove from pans and let cool completely on the rack before slicing and serving.
- Serve and Enjoy: Delicious when fresh, this zucchini bread is perfect for breakfast, a snack, or dessert. Try to enjoy it before anyone else grabs a slice!
Notes
- Do not squeeze out excess liquid from the grated zucchini to maintain moistness.
- Adjust add-ins to suit your preferences or omit them entirely.
- Use room temperature eggs for better batter consistency.
- Coarse sugar topping is optional but adds a nice texture contrast.
- Store the bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
