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

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 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)

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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.