Description
This Better Than Grandma’s Zucchini Bread recipe delivers moist, flavorful loaves packed with freshly grated zucchini and warm spices like cinnamon and nutmeg. Sweetened with both white and brown sugars and enriched with canola oil, these breads offer a delightful balance of sweetness and spice, enhanced further by optional mix-ins such as chocolate chips or nuts. The coarse sugar topping adds a deliciously crunchy finish, making this zucchini bread perfect for breakfast, snack, or dessert.
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 flavoring
- 2 cups grated zucchini (firmly packed, do not squeeze out excess liquid; about 2 to 2 1/2 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 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. Gradually add the white sugar, light brown sugar, canola oil, and vanilla extract, continuing to beat the mixture until it’s smooth and fully incorporated.
- Add Zucchini: Stir in the grated zucchini gently to the wet mixture, ensuring it’s evenly distributed without squeezing out the liquid.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder thoroughly to evenly distribute the leavening agents and spices.
- Mix Wet and Dry: Add the dry ingredients to the wet ingredients, stirring carefully only until just combined. Avoid overmixing to keep the bread tender. Fold in any optional add-ins such as chocolate chips, raisins, or nuts at this stage.
- Prepare Pans and Pour Batter: Grease and flour two 8.5 by 4.5-inch loaf pans to prevent sticking. Pour the batter evenly into the two pans. Sprinkle the tops with coarse sugar to add a sweet, crunchy crust (optional).
- Bake: Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. This ensures the bread is cooked through without being dry.
- Cool and Serve: Remove the loaves from the oven and let them cool in the pans for 10 minutes on a cooling rack. Then transfer the breads out of the pans to cool completely before slicing and serving. Enjoy fresh for best flavor and texture.
Notes
- Do not squeeze out the liquid from the grated zucchini; it adds moisture to the bread.
- Overmixing the batter can result in a tougher texture, so stir just until combined.
- Use room temperature eggs for better mixing and incorporation.
- Optional add-ins like chocolate chips, nuts, or raisins add flavor and texture but can be omitted for a simpler bread.
- The coarse sugar topping is optional but adds a pleasant crunch.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
