With the perfect crumb and rise, my Grandma's perfectly spiced zucchini bread recipe is one of my favorite ways to use up harvest's plethora of zucchini.
Course Bread
Cuisine American
Keyword zucchini bread
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 16
Calories 325kcal
Equipment
two 8 ½ X 4 ½ loaf pans
Ingredients
2cupsgrated zucchini, about 12 ounces
3large eggs
1cupcanola oil
1 ½cupsgranulated sugar
½cuplight brown sugar
2teaspoonsvanilla
3cupsall-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
3teaspoonsground cinnamon
1teaspoonground nutmeg
½teaspoonkosher salt
Instructions
Prepare two 8 ½" X 4 ½" loaf pans with non-stick baking spray and preheat the oven to 325°F.
Grate the zucchini on the large grates of a box grater and set aside.
In a large bowl, use an electric hand mixer to beat the eggs and oil until creamy yellow and frothy. Add the white sugar, brown sugar, and vanilla, and mix well. Use a heavy wooden spoon or spatula to fold the grated zucchini into the egg mixture just until the zucchini is coated.
Sift the dry ingredients into the wet, then mix by hand just until the ingredients come together. A few streaks of flour is okay. Do not over mix the batter or the center of the bread will sink and become tough.
Divide the batter evenly between the two loaf pans. Bake for 50-60 minutes or until the bread pulls away from the sides of the loaf pan and a cake tester, wooden skewer, or toothpick inserted into the middle of the bread comes out clean.
Cool the loaves in the pan for 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
Freeze for up to 3 months.
Add 1 cup chocolate chips or chopped pecans or walnuts
For a sweeter loaf, add ½ cup drained crushed pineapple to the wet ingredients. Or, skip the brown sugar and use all white sugar instead.