Description
This classic zucchini bread recipe combines the moistness of grated zucchini with warm spices like cinnamon and nutmeg, resulting in a deliciously tender and flavorful loaf. Enhanced with optional add-ins such as chocolate chips or nuts and topped with a coarse sugar crust, this bread is a perfect treat for breakfast, snack, or dessert. Easy to make and yields two generous loaves, it’s a family favorite that’s better than grandma’s!
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, etc.
Topping
- 4 Tbsp coarse sugar (for topping bread)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to ensure it reaches the right temperature before baking the bread.
- Mix wet ingredients: Using an electric hand mixer, beat the three eggs until light and frothy. Add the white sugar, light brown sugar, canola oil, and vanilla extract, beating together until the mixture is smooth and fully combined.
- Add zucchini: Stir the grated zucchini into the wet ingredients, mixing gently to distribute evenly without squeezing out the moisture.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder to ensure all the dry components are well blended.
- Mix wet and dry ingredients: Pour the dry ingredients into the wet ingredients bowl. Stir gently until just combined—avoid over mixing to prevent dense bread. Fold in any optional add-ins like chocolate chips or nuts at this stage.
- Prepare pans and bake: Grease and flour two 8.5 by 4.5 inch loaf pans. Divide the batter evenly between them. Sprinkle the tops with coarse sugar for a sweet crunch if desired. Place in the oven and bake for about 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Remove the pans from the oven and allow the loaves to cool on a wire rack for about 10 minutes. After cooling slightly, remove the loaves from the pans and let them cool completely before slicing and serving.
Notes
- Do not squeeze excess liquid out of the grated zucchini to keep the bread moist and flavorful.
- Using room temperature eggs ensures better batter incorporation and texture.
- Folding in add-ins gently prevents overworking the batter, keeping the bread tender.
- Coarse sugar topping is optional but adds a delightful sweet crunch and attractive finish.
- Make sure to not overbake the bread to maintain moistness; check with a toothpick at 50 minutes.
- Two loaf pans will yield 18 servings total, perfect for sharing or freezing.
