Description
This (Better Than) Grandma’s Zucchini Bread features a moist texture and rich flavor, combining fresh zucchini with warm spices. It’s perfect for brunch or a cozy snack!
Ingredients
Scale
- 3 large eggs, room temperature
- 1 cup white sugar
- ¾ cup light brown sugar, packed
- 1 cup canola oil
- 1 tbsp vanilla extract
- 2 cups grated zucchini, firmly packed
- 3 cups flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 tbsp cinnamon, heaping
- ¼ tsp nutmeg
- 1 ½ cups add-ins: chocolate chips, raisins, pecans, walnuts, optional
- 4 tbsp coarse sugar, for topping bread
Instructions
- Preheat the oven to 325°F.
- Beat the eggs with an electric mixer until light and frothy. Add sugars, oil, and vanilla extract; mix until smooth.
- Stir in the grated zucchini.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in any add-ins you're using.
- Grease and flour two 8.5 by 4.5 inch loaf pans. Divide the batter evenly between the pans. Sprinkle coarse sugar on top if desired.
- Bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Let the loaves cool for 10 minutes in the pans before transferring to a cooling rack.
Notes
For added flavor, try mixing in nuts or chocolate chips to the batter.
Store leftover bread in an airtight container for up to a week.
Using room temperature eggs helps create a fluffier texture.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg