Description

Experience the delightful flavors of (Better Than) Grandma’s Zucchini Bread. This easy recipe combines fresh zucchini, rich sugars, and optional chocolate chips for a moist, aromatic bread that’s perfect for breakfast or a 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 c add-ins: chocolate chips, raisins, pecans, walnuts, etc.
4 tbsp coarse sugar, for topping bread

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Instructions

Preheat the oven to 325°F.
Beat the eggs with an electric mixer until light and frothy. Add the white sugar, light brown sugar, canola oil, and vanilla extract, mixing until well combined.
Stir in the grated zucchini until evenly distributed.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. If using, fold in any optional add-ins at this time.
Grease and flour two 8.5 by 4.5 inch loaf pans. Evenly divide the batter between the two pans. Optionally, sprinkle coarse sugar on top for added crunch.
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for ten minutes before transferring to a cooling rack.

Notes

For best flavor, use fresh zucchini and do not squeeze out the excess liquid.
Feel free to mix and match your favorite add-ins like chocolate chips or nuts for a personalized touch.
Store any leftover bread wrapped tightly at room temperature or in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 14g
Sodium: 190mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg