Description

This recipe for (Better Than) Grandma’s Zucchini Bread is a moist, flavorful quick bread perfect for breakfast, snacks, or dessert. It uses grated zucchini for moisture and incorporates warming spices like cinnamon and nutmeg. Optional mix-ins like chocolate chips or nuts add texture and extra flavor. A light sprinkle of coarse sugar on top creates a delightful crunchy crust. Easy to prepare and baked to golden perfection, this zucchini bread is comforting and delicious for any time of day.

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; do not squeeze out excess liquid)

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)

1½ cups chocolate chips, raisins, pecans, walnuts, or other add-ins

Topping

4 Tbsp coarse sugar (for sprinkling on top)

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Instructions

Preheat Oven: Set your oven to 325°F (163°C) to thoroughly warm it while you prepare the batter.
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. Continue beating until the mixture is smooth and fully combined.
Add Zucchini: Stir the grated zucchini into the wet mixture, folding it in gently to distribute evenly.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, salt, baking soda, and baking powder until well incorporated.
Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing to keep the bread tender. Fold in any optional add-ins like chocolate chips or nuts now.
Prepare Pans and Batter: Grease and flour two loaf pans (8.5 x 4.5 inches). Divide the batter evenly between the pans. Sprinkle the tops with coarse sugar for a sweet crunchy crust.
Bake: Place the pans into the preheated oven and bake for 50 minutes to 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean when done.
Cool: Remove pans from the oven and let the loaves cool on a rack for 10 minutes. Then, carefully remove the loaves from the pans and allow them to cool completely before slicing and serving.
Enjoy: Serve slices fresh or toasted. Store leftovers covered to keep moist. This bread is delicious and tends to disappear quickly!

Notes

Do not squeeze out excess liquid from the grated zucchini; it helps keep the bread moist.
Use room temperature eggs to help the batter mix more evenly and rise better.
If you prefer nut-free or chocolate-free versions, simply omit the add-ins.
Coarse sugar on top adds a nice crunch but can be omitted if desired.
Store the zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To freeze, wrap the cooled loaves tightly in plastic wrap and foil; thaw at room temperature before serving.