Description
This moist and flavorful zucchini bread recipe is better than grandma’s and perfect for using up fresh zucchini. With a blend of warm spices, optional add-ins like chocolate chips or nuts, and a delightful coarse sugar topping for crunch, it makes a wonderful homemade treat perfect for breakfast or snack time.
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, 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
Optional Add-Ins
- 1 ½ cups chocolate chips, raisins, pecans, walnuts, or other add-ins
Topping
- 4 Tbsp coarse sugar (for topping bread)
Instructions
- Preheat oven: Set your oven to 325°F (163°C) to prepare for baking the zucchini bread. Make sure the oven is fully heated before placing your batter inside.
- Mix 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. Beat these together until the mixture is smooth and well combined.
- Add zucchini: Stir in the grated zucchini to the wet mixture, ensuring it is evenly distributed without squeezing out its moisture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, salt, baking soda, and baking powder to evenly distribute the leavening agents and spices.
- Mix wet and dry ingredients: Add the dry ingredients into the wet mixture, stirring only until just combined to avoid overmixing. Gently fold in any optional add-ins like chocolate chips or nuts at this point.
- Prepare pans and add batter: Grease and lightly flour two 8.5×4.5 inch loaf pans. Pour the batter evenly into each pan. Sprinkle coarse sugar evenly over the tops for a sweet, crunchy crust (optional).
- Bake and cool: Bake for about 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool the loaves in the pans for 10 minutes on a cooling rack. Then remove the bread from the pans and allow to cool completely before slicing and serving.
Notes
- Do not squeeze out excess liquid from the grated zucchini to keep the bread moist.
- Use room temperature eggs to ensure better mixing and texture.
- Adding coarse sugar on top is optional but adds a pleasing crunch and sweetness to the crust.
- Mix only until combined when adding dry ingredients to wet to avoid a dense bread.
- Optional add-ins like nuts or chocolate chips enhance flavor and texture but can be omitted for a simple bread.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
