If you have ever thought you knew all there was to know about zucchini bread, wait until you try this Better Than Grandma’s Zucchini Bread Recipe. It takes the classic comfort of tender, moist zucchini bread and raises it to a whole new level of deliciousness. With a perfect balance of warm spices, subtle sweetness, and the delightful texture from freshly grated zucchini, this bread is an irresistible treat that brings back cozy memories with every bite. Trust me, this recipe does exactly what it promises and then some — it truly is better than Grandma’s version and will become your new family favorite in no time.
Ingredients You’ll Need
Gathering your ingredients for this Better Than Grandma’s Zucchini Bread Recipe is both simple and rewarding. Each component plays a crucial role in creating the bread’s remarkable flavor, moist texture, and inviting aroma.
- 3 large eggs (room temperature): These provide structure and a tender crumb to your bread.
- 1 cup white sugar (200 g): Adds sweetness and helps with browning.
- ¾ cup light brown sugar, packed (150 g): Brings a subtle molasses flavor that enriches the bread’s depth.
- 1 cup canola oil: Keeps the bread moist without overpowering other flavors.
- 1 Tbsp vanilla extract: Adds warmth and enhances all the other ingredients.
- 2 cups grated zucchini (firmly packed): The star of the show, it adds moisture and a gentle vegetable sweetness without sogginess.
- 3 cups flour, spooned and leveled (380 g): Provides the base and structure for the loaf.
- 1 tsp baking soda: Helps the bread rise and become fluffy.
- ½ tsp baking powder: Assists with lightness alongside the baking soda.
- ¾ tsp salt: Balances the sweetness and enhances flavor.
- 1 Tbsp cinnamon (heaping): Brings that classic, cozy spice that makes zucchini bread unforgettable.
- ¼ tsp nutmeg: Adds a subtle, nutty spice note.
- 1 ½ cups add-ins (optional): Chocolate chips, raisins, pecans, or walnuts offer texture and extra flair.
- 4 Tbsp coarse sugar (for topping): A crunchy, sweet topping that gives the bread a delightful finish.
How to Make Better Than Grandma’s Zucchini Bread Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F to make sure it’s perfectly warm when the batter is ready. Grease and flour two loaf pans (about 8.5 x 4.5 inches) so your bread will bake evenly and won’t stick after baking.
Step 2: Beat the Wet Ingredients
In a large bowl, beat the eggs with an electric hand mixer until they turn light and frothy, giving your bread a nice lift. Then add the white sugar, light brown sugar, canola oil, and vanilla extract. Beat everything together until smooth and fully incorporated—the batter will look velvety and inviting.
Step 3: Add the Zucchini
Stir in the grated zucchini. The moisture-rich vegetable is what keeps this bread remarkably tender and delicious. Be sure not to squeeze out the zucchini’s liquid; its juice adds so much to the bread’s moist texture.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. This dry mixture forms the fragrant, spicy base that makes this bread warm and comforting.
Step 5: Combine Wet and Dry
Pour the dry ingredients into the wet zucchini mixture and gently stir until just combined. The key to tender zucchini bread is not to overmix at this stage—stir just enough to bring things together. If you’re adding any mix-ins like chocolate chips or nuts, fold them in now for extra texture and flavor.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans. If you like a bit of crunch, sprinkle coarse sugar on top of each loaf before baking. Place the pans in the oven and bake for 50 minutes to 1 hour. Your bread is done when a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes, then transfer them to a rack to cool completely.
How to Serve Better Than Grandma’s Zucchini Bread Recipe
Garnishes
A light spread of butter or even cream cheese frosting is a heavenly way to enjoy this bread. A dusting of powdered sugar or a drizzle of honey can also add a sweet, pretty touch that makes every bite feel special.
Side Dishes
This zucchini bread pairs beautifully with a warm cup of coffee or tea for breakfast or an afternoon snack. It’s also fantastic alongside a bowl of fresh fruit or a light soup for a cozy, balanced meal.
Creative Ways to Present
Make your zucchini bread look as good as it tastes by slicing it thick and stacking with layers of your favorite spreads for a unique sandwich-style snack. Alternatively, turn slices into French toast or top with yogurt and berries for a bright twist on brunch.
Make Ahead and Storage
Storing Leftovers
Store your Better Than Grandma’s Zucchini Bread Recipe tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay moist and fresh for up to 3 days—perfect for quick snacks or breakfast on the go.
Freezing
If you want to keep your zucchini bread longer, it freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap and then place in a freezer-safe bag. It can be stored for up to 3 months without losing any of its lovely texture and flavor.
Reheating
To enjoy your frozen bread, let it thaw at room temperature. For that fresh-from-the-oven feeling, pop slices in a toaster or warm in the oven for a few minutes. This restores the bread’s moist softness and enhances the comforting aromas.
FAQs
Can I use different oils instead of canola oil?
Absolutely! While canola oil is neutral and keeps the flavors balanced, you can substitute with vegetable oil or light olive oil. Just avoid strong-flavored oils which might overpower the delicate spices.
Is it necessary to peel the zucchini?
No peel is necessary. The green skin adds color, texture, and extra nutrients. Just make sure to grate the zucchini finely for even baking.
Can I make this recipe gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free flour blend that measures cup-for-cup, and ensure your baking powder and soda are gluten-free. The texture might be slightly different but still delicious.
What add-ins do you recommend for this zucchini bread?
Chopped nuts like pecans or walnuts add great crunch, while raisins or chocolate chips bring bursts of sweetness. You can mix and match based on your preference or keep it simple.
How do I know when the bread is fully baked?
The best way to check is with a toothpick inserted into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked and ready to cool.
Final Thoughts
I truly believe once you bake this Better Than Grandma’s Zucchini Bread Recipe, it will become a staple in your home like it has in mine. Its moist texture, cozy spices, and adaptable nature make it the perfect treat for any time of day. Don’t hesitate to share it around—though fair warning, it might disappear fast! Dive in and enjoy every delicious slice.
Print
Better Than Grandma’s Zucchini Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes to 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 18 servings (2 loaves)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Better Than Grandma’s Zucchini Bread recipe is a moist and flavorful quick bread perfect for breakfast, snacks, or dessert. Packed with grated zucchini, warm cinnamon and nutmeg, and optionally studded with chocolate chips or nuts, this bread brings a delightful twist to a classic family favorite. Topped with coarse sugar for a crisp, sweet finish, it’s easy to make and guaranteed to satisfy.
Ingredients
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 2½ 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)
- 1½ cups chocolate chips, raisins, pecans, walnuts, etc.
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 right temperature for baking the zucchini bread evenly.
- 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, continuing to beat until the mixture is smooth and fully incorporated.
- Add Zucchini: Stir in the grated zucchini gently until evenly distributed throughout the wet mixture.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder to combine all dry components uniformly.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients, stirring only until just combined to avoid overmixing. Carefully fold in any optional add-ins like chocolate chips or nuts at this stage.
- Prepare Pans and Pour Batter: Grease and flour two 8.5 by 4.5 inch loaf pans. Divide the batter evenly between the two pans. Sprinkle the tops with coarse sugar to create a sweet, crunchy crust.
- Bake the Bread: Bake the loaves for about 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool and Serve: Allow the loaves to cool in the pans on a cooling rack for ten 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 grated zucchini to retain moisture in the bread.
- Be careful not to overmix the batter after adding dry ingredients to keep the bread tender.
- Adding coarse sugar on top gives a nice crunchy texture but can be omitted if preferred.
- Optional add-ins like nuts, chocolate chips, or raisins add extra flavor and texture.
- Ensure eggs are at room temperature for better mixing and texture.
- Use fresh grated zucchini for best flavor and moisture content.
