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
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 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.
