Description
This delicious zucchini bread recipe elevates the classic family favorite with a perfect balance of sweetness and spice. Moist and tender with a subtle crunch from optional coarse sugar topping, it’s packed with freshly grated zucchini and warm cinnamon and nutmeg flavors. Whether you add chocolate chips, nuts, or raisins, this quick bread is guaranteed to please and disappear fast!
Ingredients
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)
Dry Ingredients
- 3 cups 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 desired mix-ins
Topping
- 4 Tbsp coarse sugar (for topping bread)
Instructions
- Preheat oven: Set your oven to 325°F (163°C) to get it ready for baking the zucchini bread evenly.
- Mix wet ingredients: Using an electric hand mixer, beat the eggs until they are light and frothy. Then add the white sugar, light brown sugar, canola oil, and vanilla extract; beat until the mixture is smooth and fully incorporated.
- Add zucchini: Stir in the grated zucchini gently into the wet mixture ensuring it is well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder until evenly blended.
- Mix wet and dry: Add the dry ingredients to the wet ingredients and stir just until combined; be careful not to overmix to keep the bread tender. Fold in any optional add-ins like nuts or chocolate chips at this stage.
- Prepare pans and pour batter: Grease and flour two 8.5 by 4.5 inch loaf pans. Pour the batter evenly into each pan. Sprinkle the top with a thin layer of coarse sugar if desired, for a sweet crunchy topping.
- Bake: Place the pans in the preheated oven and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool on a rack for 10 minutes, then remove from pans and allow to cool completely before slicing. Enjoy!
Notes
- Do not squeeze out the zucchini liquid; it helps keep the bread moist.
- Use room temperature eggs for better mixing and texture.
- Do not overmix the batter to avoid dense bread.
- Add-ins like chocolate chips, nuts, or dried fruit are optional but enhance flavor and texture.
- Coarse sugar topping adds a nice crunch and extra sweetness but can be omitted if preferred.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the bread after baking is suitable for longer storage; thaw before serving.
