Description

This (Better Than) Grandma’s Zucchini Bread is a delightful and moist treat that combines fresh zucchini, eggs, and a warm blend of spices. It’s easy to prepare and perfect for comforting breakfasts or delightful snacks.

Ingredients

Scale

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 1/2 medium zucchinis)
3 cups flour, spooned and leveled, 380 g
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tbsp cinnamon, heaping
¼ tsp nutmeg
1 ½ c add-ins: chocolate chips, raisins, pecans, walnuts, etc., optional
4 tbsp coarse sugar, for topping bread

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Instructions

Preheat the oven to 325°F.
Beat the eggs with an electric hand mixer until light and frothy. Add the white and brown sugars, canola oil, and vanilla extract, beating until smooth and well incorporated.
Stir in the grated zucchini.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix! Fold in any optional add-ins at this stage.
Grease and flour two loaf pans (8.5 by 4.5 inches). Divide the batter evenly between the pans. Optionally, sprinkle coarse sugar on top for a sweet crunch.
Bake for about 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Cool the loaves for 10 minutes on a cooling rack before removing from pans. Allow to cool further before serving. Enjoy!

Notes

For best results, use room temperature eggs.
Feel free to customize the add-ins according to your preference—chocolate chips, nuts, or dried fruits work wonderfully!
This zucchini bread freezes well; wrap it tightly and enjoy it later.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14 g
Sodium: 200 mg
Fat: 10 g
Saturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg