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Grandma’s Secret Homemade Zucchini Bread

A moist, cinnamon-kissed zucchini bread with a tender crumb and classic homemade flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 282
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
Wet ingredients
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup neutral oil such as vegetable or canola oil
  • 2 teaspoons vanilla extract
Produce and optional add-ins
  • 2 cups zucchini shredded, lightly packed
  • 1/2 cup walnuts or pecans chopped, optional
  • 1/2 cup semi-sweet chocolate chips optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 box grater for shredding zucchini
  • 2 mixing bowls 1 medium and 1 large
  • 1 whisk
  • 1 spatula
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
  2. Shred the zucchini on the coarse side of a box grater. If it is very wet, gently blot or lightly squeeze it, leaving some moisture for the batter.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and glossy.
  5. Add the dry ingredients to the wet ingredients and stir just until combined, with no dry streaks remaining.
  6. Fold in the shredded zucchini. Fold in the nuts or chocolate chips as well if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50 to 55 minutes, until the top is browned and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter. Leave a little moisture in the zucchini for the best texture. The loaf slices most neatly after cooling completely. Optional add-ins should stay around 1/2 cup total for even baking.