If you think you’ve tried the best zucchini bread out there, wait until you get a taste of this masterpiece. The Better Than Grandma’s Zucchini Bread Recipe is everything you want in a loaf: moist, tender, and bursting with just the right hint of cinnamon and nutmeg. It’s loaded with fresh zucchini for natural moisture and dotted with your favorite add-ins like chocolate chips or nuts, making every bite an irresistible experience. Whether it’s a cozy breakfast, an afternoon snack, or a dessert, this zucchini bread truly outshines any other recipe you’ve ever loved.
Ingredients You’ll Need
Getting this recipe right starts with simple, pantry-friendly ingredients that work together to create incredible flavor, texture, and color. Each component plays a key role in making this Bread simply unforgettable.
- 3 large eggs (room temperature): They help bind everything together and add richness to the bread.
- 1 cup white sugar (200 g): Provides sweetness and contributes to a perfectly tender crumb.
- ¾ cup light brown sugar, packed (150 g): Adds moisture and a subtle caramel flavor that deepens the taste.
- 1 cup canola oil: Keeps the bread moist without overpowering the flavors.
- 1 Tbsp vanilla extract: Brightens the overall flavor for a warm, inviting aroma.
- 2 cups grated zucchini (firmly packed): The star ingredient that keeps this bread so moist and delicious—no need to squeeze out the liquid!
- 3 cups flour, spooned and leveled (380 g): The base that gives structure to the bread without making it dense.
- 1 tsp baking soda: Reacts with the acidity to help the bread rise beautifully.
- ½ tsp baking powder: Gives a little extra lift for the perfect texture.
- ¾ tsp salt: Balances sweetness and enhances flavor depth.
- 1 Tbsp cinnamon (heaping): Brings cozy, spicy warmth that pairs perfectly with zucchini.
- ¼ tsp nutmeg: Adds a hint of earthy spice to elevate the flavor profile.
- 1 ½ cups add-ins (optional): Customize with chocolate chips, raisins, pecans, or walnuts for extra fun and texture.
- 4 Tbsp coarse sugar (for topping): A sprinkle on top creates a delightful crunchy finish that’s totally worth it.
How to Make Better Than Grandma’s Zucchini Bread Recipe
Step 1: Prep and Mix the Wet Ingredients
Start by preheating your oven to 325°F. Using an electric hand mixer, beat the room temperature eggs until they’re light and frothy—this airiness is key to a tender loaf. Gradually add both sugars, the canola oil, and vanilla extract, beating everything together until it’s smooth and perfectly combined. This mixture will bring sweetness and moisture to your bread.
Step 2: Stir in the Zucchini
Next, fold in the grated zucchini. You don’t need to squeeze out the excess liquid here; it will keep the bread moist and luscious during baking. The firm grating ensures that each bite has a pleasant texture and a fresh burst of garden flavor.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. This step is crucial because it evenly distributes the rising agents and spices, ensuring that every slice has consistent flavor and perfect rise.
Step 4: Bring It All Together
Now, stir the dry ingredients into the wet mixture, but be careful to mix only until just combined. Over-mixing can lead to a tougher bread, so it’s best to gently fold it in. If you’re adding chocolate chips, nuts, or raisins, fold them in now, so they’re evenly spread throughout the batter.
Step 5: Prepare Pans and Add Topping
Grease and flour two 8.5 by 4.5-inch loaf pans well to prevent sticking. Pour the batter evenly into both pans. Don’t forget to sprinkle the coarse sugar on top—it might seem like a small step, but this little addition gives your bread a wonderfully sweet and crunchy crust that everyone will admire.
Step 6: Bake to Perfection
Bake for about 50 minutes to 1 hour. You’ll know they’re perfectly baked when a toothpick inserted into the center comes out clean. After removing the loaves from the oven, let them cool on a wire rack for ten minutes before taking them out of the pans. This cooling time helps them set so they hold together beautifully when sliced.
How to Serve Better Than Grandma’s Zucchini Bread Recipe
Garnishes
While the coarse sugar topping offers a lovely crunch, you can also add a touch of cream cheese frosting or a simple drizzle of honey for a special occasion. Fresh mint leaves or a dusting of powdered sugar make it look as delightful as it tastes.
Side Dishes
This zucchini bread pairs wonderfully with a hot cup of coffee, tea, or even a glass of cold milk. For a more filling treat, serve it alongside fruit salad or a small bowl of yogurt topped with granola to balance out the bread’s sweet warmth.
Creative Ways to Present
Want to impress guests? Slice the zucchini bread and arrange it on a rustic wooden board alongside fresh berries and nuts. Or, serve individual slices with a smear of nut butter and a dollop of whipped cream for a charming brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
The Better Than Grandma’s Zucchini Bread Recipe keeps beautifully at room temperature wrapped tightly in plastic wrap or in an airtight container for up to three days. Beyond that, refrigeration helps maintain freshness for about a week, just make sure to bring slices to room temperature before serving for the best flavor.
Freezing
If you want to save some for later, you can freeze this zucchini bread with no problem. Wrap each loaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can stay frozen for up to three months and still taste fresh and moist once thawed.
Reheating
To enjoy the bread warm, simply microwave a slice for 20 to 30 seconds or pop it into a toaster oven at low heat for a few minutes. This softens the bread and revives that fresh-baked aroma that we all love.
FAQs
Can I use another type of oil in Better Than Grandma’s Zucchini Bread Recipe?
Absolutely! While canola oil is neutral and keeps flavors balanced, you can substitute with vegetable, sunflower, or even melted coconut oil for a slightly different but delicious twist.
Do I need to peel the zucchini before grating?
No need to peel your zucchini as the skin adds color and nutrients. Just be sure to grate it thoroughly, and you’re good to go!
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup for cup, and ensure your baking soda and powder are gluten-free as well. It will still be moist and flavorful.
What’s the best way to prevent the bread from drying out?
The key is not to overbake the loaves and to use oils that retain moisture. Also, proper storage by wrapping tightly or refrigerating helps keep it from becoming dry too quickly.
Are the add-ins necessary for the recipe?
Add-ins like chocolate chips or nuts are totally optional but highly recommended! They add extra bursts of flavor and texture, making the experience of the Better Than Grandma’s Zucchini Bread Recipe even more special.
Final Thoughts
This Better Than Grandma’s Zucchini Bread Recipe takes humble ingredients and elevates them into something downright magical. Once you try it, you’ll want to make it your go-to recipe for every season. Don’t wait—grab those zucchinis, mix up a batch, and get ready to wow your family and friends with a loaf that truly feels like a warm, delicious hug.
Print
Better Than Grandma’s Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- 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 is a moist, flavorful loaf packed with fresh grated zucchini and warm spices like cinnamon and nutmeg. Sweetened with both white and light brown sugar, and optionally studded with chocolate chips, nuts, or raisins, this zucchini bread is perfect for breakfast, snacks, or dessert. The coarse sugar topping adds a delightful crunch to each slice.
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 2 ½ 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, optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the zucchini bread.
- Beat Wet Ingredients: Using an electric hand mixer, beat the eggs until they become light and frothy. Then add the white sugar, light brown sugar, canola oil, and vanilla extract. Continue beating until the mixture is smooth and fully incorporated.
- Add Zucchini: Stir in the grated zucchini gently into the wet mixture ensuring even distribution without squeezing out any liquid from the zucchini.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder thoroughly to combine all the dry ingredients evenly.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir just until combined. Avoid overmixing to ensure the bread remains tender. Fold in any optional add-ins like chocolate chips or nuts now if using.
- Prepare Pans and Pour Batter: Grease and lightly flour two loaf pans measuring approximately 8.5 by 4.5 inches. Pour the batter evenly into both pans. Sprinkle the coarse sugar over the top of each loaf to add a sweet crunchy crust if desired.
- Bake Bread: Bake in the preheated oven for about 50 minutes to 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Let the loaves cool for 10 minutes on a cooling rack, then carefully remove from pans and cool completely before slicing. Enjoy this delicious zucchini bread fresh, but be warned—it’s so good it won’t last long!
Notes
- Do not squeeze the grated zucchini to preserve moisture in the bread.
- You can substitute add-ins with your favorites such as dried cranberries or different nuts.
- Coarse sugar topping is optional but adds a wonderful crunch and sweetness.
- Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe makes two loaves and can be halved if desired.
