(Better Than) Grandma's Zucchini Bread

Slices of zucchini bread propped on each other on parchment paper.

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(Better Than) Grandma's Zucchini Bread

This is my attempt at a better than Grandma's Zucchini Bread Recipe, and the easiest way to improve it was to omit the raisins because apparently no one likes them! A crunchy sugar top with moist cinnamon spiced bread is irresistible. Some old school tricks from grandma helps make this recipe even better!

Prep Time15

Cook Time50

Total Time1 10

Course: Baked Goods, Breakfast

Cuisine: American

Servings:

Author: Lorie Yarro

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, do not squeeze out excess liquid ( 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

Instructions

Preheat oven to 325°F.
Beat eggs with electric hand mixer until light and frothy. Add sugars, oil and vanilla extract and beat until smooth and incorporated.
Stir in the zucchini.
Whisk the flour, cinnamon, nutmeg, salt, baking soda and baking powder together in a separate bowl.
Add dry ingredients to wet and stir only until combined—don’t over mix! Fold in any add-ins at this time.
Grease and flour 2 loaf pans (8.5 by 4.5 inch). Pour batter evenly into the two pans. Sprinkle coarse sugar over top in a thin layer—this is optional but adds a nice sweet crunch to the top of the bread.
Bake for about 50 minutes to 1 hr or until toothpick comes out clean. Cool for ten minutes on a cooling rack and then remove the loaves from pans and cool until ready to serve. Eat it all before anyone gets their hands on it!!!!!!

Notes

Storage: I tested several different storage options. I found that this zucchini bread recipe stores best in the refrigerator in an airtight container that does not touch the top of the loaf. This kept the sugar topping nice and crunchy and the bread kept for about 5 days. You can store it at room temperature for about 2 days but the sugar topping becomes soft and moist versus keeping its crunch. You can wrap it in foil or store airtight in a container.

Freezing: To freeze, allow the bread to cool completely. Wrap it in foil or plastic wrap and then place in a freezer safe bag or container, or wrap it a second time. Freeze for up to 3 months.

Beating the eggs is key for the perfect texture. Getting the eggs nice and frothy before adding any other ingredients adds extra air to the mixture giving a lighter crumb texture and also helps when combining the eggs with the other ingredients. This is a key step for success!

When reading grandma's recipe, the original recipe said to bake at 325°F but she crossed it off and wrote in 350°F. I tested both ways and found that I preferred the lower heat setting for a nice slow bake--the best that comes to those who wait, right?!

Small/medium zucchinis will make the best bread. If you get a zucchini that is very large, it will have large seeds you will have to work around.

Stay close to the oven once you hit around 40 minutes of baking! When you get to the 40 minute mark, check in and then adjust if needed. There are still variances in cook times due to several factors. If the top looks like its getting too dark at the 40 minute mark, loosely tent foil over it so as not to burn the top.

Nutrition