If you’re on the hunt for a truly unforgettable zucchini bread that outshines all others, you’ve just found it with the Better Than Grandma’s Zucchini Bread Recipe. This divine loaf strikes the perfect balance between moist, tender crumb and just the right amount of spice, studded with nutritious zucchini and your choice of add-ins for that extra touch of indulgence. Whether you’re a seasoned baker or a newbie wanting to wow your family and friends, this recipe promises a rich, flavor-packed experience that’s worth every bite and will have everyone begging for seconds.
Ingredients You’ll Need
Ready to gather everything for your Better Than Grandma’s Zucchini Bread Recipe? The ingredients are wonderfully straightforward yet each plays a vital role in building the bread’s incredible flavor, moisture, and texture. From the fresh zucchini to the warm cinnamon and optional nuts or chocolate chips, every element brings something special to the table.
- 3 large eggs (room temperature): These provide structure and help give the bread a light, fluffy crumb.
- 1 cup white sugar (200 g): Adds sweetness with a clean, crisp sugar note.
- ¾ cup light brown sugar, packed (150 g): Infuses warmth and a slight caramel depth to the flavor.
- 1 cup canola oil: Keeps the bread moist and tender without overpowering other flavors.
- 1 Tbsp vanilla extract: Enhances all the ingredients by adding subtle aroma and sweetness.
- 2 cups grated zucchini: The hero of the recipe, packed firmly without squeezing out its water, for natural moisture and a lovely texture.
- 3 cups flour, spooned and leveled (380 g): The base of your batter, providing body and stability.
- 1 tsp baking soda: Reacts with the acidic brown sugar for lift and tenderness.
- ½ tsp baking powder: Works alongside baking soda to give the bread a perfect rise.
- ¾ tsp salt: Balances the sweetness and brings out the other flavors.
- 1 Tbsp cinnamon (heaping): Adds that inviting warmth and spice signature to this bread.
- ¼ tsp nutmeg: A pinch of this elevates the spice profile subtly but wonderfully.
- 1 ½ cups add-ins (optional): Chocolate chips, raisins, pecans, walnuts—pick your favorites to personalize the loaf.
- 4 Tbsp coarse sugar (for topping bread): A sprinkle of this creates a sweet, crunchy crust that’s just irresistible.
How to Make Better Than Grandma’s Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Equipment
Start by heating your oven to 325°F to get it ready for baking. Grease and flour two 8.5 by 4.5-inch loaf pans thoroughly, ensuring your bread releases easily from the pans after baking. This simple preparation step makes a big difference!
Step 2: Beat the Wet Ingredients
Using an electric hand mixer, beat the eggs until they’re light and frothy, which introduces air and helps with the bread’s light texture. Then, add the white sugar, brown sugar, canola oil, and vanilla extract, continuing to beat until everything is smooth, cohesive, and luscious.
Step 3: Incorporate the Zucchini
Gently stir in the grated zucchini without squeezing out its moisture. This ensures the bread turns out wonderfully moist and tender, with just the right amount of density created by the vegetable’s natural water.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. This step ensures the spices and leavening agents are evenly distributed for consistent flavor and rise.
Step 5: Mix Wet and Dry Ingredients
Pour the dry ingredients into the wet zucchini mixture, stirring only until just combined. Overmixing can lead to a dense, tough crumb, so keep your movements gentle. Now’s the moment to fold in any optional add-ins like nuts or chocolate chips for that signature personal touch.
Step 6: Bake to Perfection
Divide the batter evenly between the two prepared pans. Sprinkle the tops with a thin layer of coarse sugar to add a delightful crunch and sparkle once baked. Pop the pans into the oven and bake for 50 minutes to one hour, or until a toothpick inserted into the center comes out clean. Let the loaves cool on a rack for ten minutes before removing them from the pans to finish cooling.
How to Serve Better Than Grandma’s Zucchini Bread Recipe
Garnishes
Sprinkle a little powdered sugar on top of each slice or spread a generous pat of softened butter for a luscious finish. For a fancier twist, a smear of cream cheese frosting pairs beautifully with the spices in the bread.
Side Dishes
This zucchini bread stands well on its own but makes a perfect companion to a hot cup of coffee or tea, fresh fruit, or even a light yogurt-based dip for breakfasts or brunch spreads.
Creative Ways to Present
Slice the bread thick and toast it lightly to bring out the spices even more, then drizzle with honey or maple syrup for a tantalizing treat. You can also cut it into cubes for snack platters or make mini sandwiches with cream cheese and jam for parties.
Make Ahead and Storage
Storing Leftovers
Keep leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This helps preserve the moisture and ensures each slice remains delicious.
Freezing
Better Than Grandma’s Zucchini Bread Recipe freezes beautifully. Wrap individual slices or whole loaves tightly in plastic wrap and then foil before freezing. They’ll keep fresh for up to three months, perfect for busy days or gifting.
Reheating
To bring back that just-baked warmth, thaw frozen slices at room temperature, then pop them in the toaster oven or microwave briefly. This revives the moist texture and cozy aroma in seconds.
FAQs
Can I use different types of oil instead of canola oil?
Absolutely! You can substitute canola oil with vegetable oil, melted coconut oil, or light olive oil. Just keep it mild so it doesn’t overpower the delicate zucchini and spice flavors.
Do I need to peel the zucchini before grating?
There’s no need to peel your zucchinis; the skin adds color, texture, and nutrients, contributing to the bread’s beautiful speckled appearance and added fiber.
Can I make this bread gluten-free?
Yes, by using a gluten-free all-purpose flour blend that measures cup for cup like regular flour. Keep an eye on the texture since gluten-free batters can vary, but the result will still be scrumptious.
What’s the best way to grate zucchini quickly?
Using the large holes on a box grater or a food processor with a shredding attachment makes quick work of this task and ensures evenly grated zucchini for consistent moisture and texture in your loaf.
Will the bread be sweet enough without add-ins?
Definitely! The combination of white and brown sugar plus vanilla and spices makes the bread deliciously sweet and flavorful on its own. Add-ins are just a fun bonus option to customize your loaf.
Final Thoughts
There’s something wonderfully comforting about baking a loaf of zucchini bread that feels both nostalgic and exciting, and the Better Than Grandma’s Zucchini Bread Recipe absolutely delivers on that promise. This recipe captures the essence of a cozy kitchen and a shared love of good food in every slice. So roll up your sleeves and dive in—your new favorite zucchini bread adventure awaits, and it’s seriously better than you ever imagined!
Print
Better Than Grandma’s Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 18 servings
- Category: Dessert/Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Better Than Grandma’s Zucchini Bread is a moist, flavorful quick bread made with grated zucchini, warm spices, and a touch of sweetness. Perfect for breakfast or a snack, it includes optional add-ins like chocolate chips or nuts, and is topped with coarse sugar for a delightful crunch.
Ingredients
Main 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)
- 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 preferred mix-ins
Topping
- 4 Tbsp coarse sugar (for topping bread)
Instructions
- Preheat Oven: Preheat your oven to 325°F (162°C) to prepare for baking the bread evenly.
- Mix Wet Ingredients: Using an electric hand mixer, beat the 3 large eggs until they become light and frothy. Add the white sugar, light brown sugar, canola oil, and vanilla extract, then beat until the mixture is smooth and fully combined.
- Add Zucchini: Stir in the grated zucchini carefully to evenly distribute it throughout the wet ingredients.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, salt, baking soda, and baking powder until well combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Stir gently just until combined—avoid overmixing to keep the bread tender. Fold in any optional add-ins like chocolate chips or nuts at this stage.
- Prepare Pans and Add Topping: Grease and flour two 8.5 by 4.5-inch loaf pans. Divide the batter evenly between the pans. Sprinkle the tops with coarse sugar for an optional sweet crunch.
- Bake Bread: Bake in the preheated oven for about 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the loaves cool in the pans for 10 minutes on a cooling rack. Then remove the bread from the pans and allow it to cool completely before slicing and serving. Enjoy your delicious zucchini bread before it disappears!
Notes
- Do not squeeze out the excess liquid from the grated zucchini; the moisture is essential for the bread’s texture.
- Do not overmix the batter to avoid tough bread; stirring until ingredients are just combined is key.
- Optional add-ins like chocolate chips, nuts, or raisins add flavor and texture variety.
- Sprinkling coarse sugar on top before baking gives a lovely sweet crunch but can be omitted for a softer top.
- Use fresh grated zucchini for best results; frozen and thawed zucchini can add too much moisture.
