Grandma’s Zucchini Bread

I have been making zucchini bread for years and somehow this one ended up being the version we reach for when company’s coming or when I need a garbage-can-full-of-vegetables turned into something everyone devours. It’s moist in that not-too-sweet way, with little flecks of green that somehow still look like a health win. The crumb is tender, the top gets that almost-crackly crust I love, and it freezes beautifully for those “I forgot to defrost breakfast” mornings.

My husband has a weird relationship with zucchini — he pretends not to like mushy veg but will demolish a slice of this and then ask for “just one more” like a very guilty raccoon. Our kid calls it “green cake” and sleeps through the day after hitting a sugar high (kidding — mostly). This loaf became a staple because it’s forgiving: messy grating, too-wet zucchini, overzealous mixing — I’ve done it all and it still came out delicious. We’ve handed slices to neighbors, dodged crumbs at soccer games, and always, always saved one end piece for the dog (well, the dog gets crumbs).

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Caramel Apple Cake Bliss

DESSERT

Easy Turtle Oatmeal Bars

DESSERT

Easy Baked Apple Fritters

DESSERT

Easy Pumpkin Blondies Recipe

I always underestimate how loud the grater will be — the food processor saves my fingertips and my patience. Also: I once forgot to squeeze the shredded zucchini and the loaf sagged dramatically in the center; we still ate it, but lesson learned. Another time I swapped half the oil for applesauce because I was feeling virtuous and it came out pleasantly tender but less glossy on top — still gone within a day. If you like crunchy nuts, toast them first. If you don’t care about nuts, don’t bother pretending you do.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for reliable structure; check the expiration date on baking powder/soda — they die quietly and ruin the rise.
– Fats & Oils: Neutral oil (like canola or vegetable) keeps the texture moist; swap half for melted butter if you want a richer flavor.
– Eggs: Room temperature eggs mix more evenly into batter — grab them from the fridge an hour before baking if you remember.
– Nuts & Seeds: Walnuts are classic here; toast them for extra depth and toss in at the end so they don’t get soggy.
– Sweeteners: Brown sugar adds a slight caramel note and moisture; you can reduce it a touch if you prefer less sweet.

Prep Ahead Ideas

– Grate the zucchini and store it in a bowl covered with a kitchen towel in the fridge for up to 24 hours; if it looks watery, squeeze it briefly before folding into batter.
– Toast and cool any nuts in a jar or airtight container so they’re ready to fold in.
– Mix your dry ingredients (flour, leaveners, spices) in a zip-top bag or container the night before — saves time and reduces dishes.
– Keep bowls or loaf pans greased and lined ahead of time, especially for busy morning baking; wrap and label with date.

✔Time-Saving Tricks

– Use the grating attachment on a food processor for 2-minute shredding instead of hand-grating.
– One-bowl method: whisk wet ingredients in the pan you’ll mix in to cut down on dishes.
– If short on time, bake as mini loaves or muffins — they bake faster and are already portioned.
– Don’t skip the quick cool on a wire rack; carryover will finish the center and prevent a gummy slice.

✔Common Mistakes

– Too-wet zucchini: I once ignored the towel step and sliced into a gummy center. Rescue: bake a little longer and tent with foil so the top doesn’t burn.
– Overmixing: swirl, don’t flog. If you overwork the batter you’ll get a tight, tough crumb — you can lighten it by gently folding in a tablespoon or two of plain yogurt if it feels dry.
– Underbaking: a wobble in the center is okay, but a gooey center isn’t. Use the toothpick test and give it extra time in 5–10 minute increments.
– Skipping salt: salt brightens the flavor like a tiny kitchen miracle — don’t leave it out.

What to Serve It With

– Simple butter and a hot mug of coffee for proper morning happiness.
– A smear of cream cheese or ricotta with a drizzle of honey for something fancier.
– Yogurt and fresh berries if you want a breakfast-that-sounds-responsible.
– Slice and toast lightly, then serve with tea.

✔Tips & Mistakes

– Let the loaf cool at least 20–30 minutes before slicing; warm slices fall apart.
– If adding chocolate chips, toss them in flour first so they don’t all sink to the bottom.
– Salt your batter — it makes the zucchini actually taste like something.
– Want a crispy top? Sprinkle a little raw sugar before baking.

✔Storage Tips

Keep leftover slices wrapped in plastic or in an airtight container at room temperature for 2–3 days; refrigerate up to a week if your kitchen is hot. Freeze whole loaves or individual slices wrapped tightly for up to 3 months — thaw or toast from frozen. Cold zucchini bread is fine for a grab-and-go breakfast; I’m not ashamed to eat it straight from the fridge with coffee.

✔Variations and Substitutions

– Swap half the oil for applesauce to cut fat; results are slightly denser but still tasty.
– Use almond flour for a low-carb version, but expect a much denser, more fragile loaf.
– Add chocolate chips or raisins if you crave sweetness; lemon or orange zest brightens it up.
– Nut-free? Omit nuts and add sunflower seeds or extra spice for texture.
– For a vegan version, use a flax egg and a neutral oil — it’ll be a touch different but still delicious.

Frequently Asked Questions

Grandma's Zucchini Bread

Moist, warmly spiced zucchini bread with a tender crumb and a lightly crackly top. Pantry staples, huge comfort.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp baking powder
• ▢ 0.75 tsp fine sea salt
• ▢ 2 tsp ground cinnamon
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.75 cup neutral oil (canola or vegetable)
• ▢ 3.5 oz beaten eggs about 2 large
• ▢ 2 tsp vanilla extract
• ▢ 2.25 cup shredded zucchini squeezed dry, loosely packed
• ▢ 0.75 cup chopped walnuts optional, toasted
• ▢ 0.5 cup chocolate chips optional
• ▢ 1 tsp finely grated lemon zest optional, brightens flavor

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.
• Squeeze excess moisture from the shredded zucchini with a clean towel. Set aside.
• Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
• Whisk oil, beaten eggs, vanilla, granulated sugar, and brown sugar until smooth and glossy.
• Pour the wet mixture into the dry ingredients. Stir gently until just combined.
• Fold in the zucchini, then walnuts and chocolate chips if using. Do not overmix.
• Scrape batter into the pan and smooth the top. Tap once to release bubbles.
• Bake 50–60 minutes, until a tester comes out with just a few moist crumbs.
• Cool in the pan 10 minutes. Lift out, then cool completely on a rack before slicing.

Notes

Variation: Swap half the oil for unsweetened applesauce for a lighter loaf. Add a tablespoon of turbinado sugar on top for extra crunch. Storage: Wrap tightly and keep at room temperature for 2 days, or refrigerate up to 5 days. Freezes well for 2 months.

This recipe is an original creation inspired by classic  Grandma's Zucchini Bread flavors. All ingredient ratios and instructions are independently developed.