Better Than Grandma's Zucchini Bread
This heartwarming zucchini bread elevates the classic recipe with a moist texture and a delightful sweet crunch, perfect for sharing with loved ones.
Ingredients
For the batter
- 3 large eggs (room temperature) Room temperature ensures a light texture
- 1 cup white sugar Sweetness and tenderness
- ¾ cup light brown sugar, packed Adds depth and moisture
- 1 cup canola oil Keeps the bread moist
- 1 Tbsp vanilla extract For delightful fragrance
- 2 cups grated zucchini (firmly packed) Do not squeeze out excess liquid
- 3 cups flour, spooned and leveled Forms the structure
- 1 tsp baking soda Leavening agent
- ½ tsp baking powder Additional leavening
- ¾ tsp salt Enhances flavors
- 1 Tbsp cinnamon (heaping) Warm spice that complements zucchini
- ¼ tsp nutmeg Adds warmth and depth
- 1 ½ cups add-ins: chocolate chips, raisins, pecans, walnuts, etc. (optional) Customize to your taste
- 4 Tbsp coarse sugar (for topping bread) Creates a crunchy top
Instructions
Preparation
- Preheat your oven to 325°F.
- In a large mixing bowl, beat the eggs with an electric hand mixer until they are light and frothy.
- Add the white sugar, brown sugar, oil, and vanilla extract into the bowl and beat until everything is smooth and richly incorporated.
- Stir the grated zucchini into the egg mixture.
- In a separate bowl, whisk the flour, cinnamon, nutmeg, salt, baking soda, and baking powder until well combined.
- Add the dry ingredients to the wet mixture and stir gently, just until incorporated. Be careful not to overmix.
- Fold in any add-ins at this time.
- Grease and flour 2 loaf pans (8.5 by 4.5 inches).
- Pour the batter evenly into the two pans.
- Sprinkle the coarse sugar over the tops.
- Bake for about 50 minutes to 1 hour, or until a toothpick inserted comes out clean.
- Cool for 10 minutes on a cooling rack before removing the loaves from the pans.
- Allow them to cool completely before slicing.
Notes
For an extra special touch, consider drizzling a simple glaze over the top once cooled.