This is my attempt at a version of Grandma’s zucchini bread that I think improves on the original. The biggest change I made was leaving out raisins—most readers preferred it without them. The result is a moist, cinnamon-spiced loaf with a crunchy sugar top. Prep takes about 15 minutes and a few old-fashioned tips make the texture extra good.
I love the nostalgia of zucchini bread, and while it’s hard to top grandma’s version, a handful of small adjustments—like swapping some white sugar for brown and slowing the bake—bring a little more depth and tenderness to the crumb.
Because the classic recipe included raisins and many people don’t care for them, I removed them and focused on flavor and texture: a tender interior, warm cinnamon and nutmeg, and a sparkling coarse-sugar crust that adds a delightful crunch.
Why you’ll love this zucchini Bread Recipe
- The texture and flavor are outstanding. A crisp sugar top, moist interior and warm cinnamon make every bite satisfying.
- Freezes well. Make two loaves and freeze one for later; the bread thaws nicely and keeps its texture when wrapped properly.
- Easy to scale. Apart from the eggs, the recipe halves easily. If halving, beat three eggs and split the mixture for best results.
- Simple to make. The only real work is shredding the zucchini—everything else is mixing and folding, so it’s a good recipe to involve kids in.
Ingredient Notes
Full ingredient amounts are listed in the recipe card below.
- All-purpose flour: For consistent results measure by weight. If you don’t have a scale, stir and aerate the flour, spoon it into the cup and level with a knife.
- Leave the zucchini skin on: The green flecks look attractive in the loaf and the skin softens during baking.
- Use both white and brown sugar: A mix of white and light brown sugar adds sweetness and a touch of richness. The brown sugar helps round out the flavor and improves texture.
- Oil: Canola or vegetable oil work well and keep the bread tender and moist.
Ways To Vary This Recipe
- Add-ins: Fold in chocolate chips, chopped nuts, coconut or raisins if you like—they’re optional.
- Make muffins: Bake as muffins for a shorter cook time (about 20–25 minutes) and portable portions.
- Streusel topping: Add a cinnamon streusel for extra texture.
- Citrus twist: Replace the spices with lemon zest for a brighter lemon-zucchini loaf.
Step-By-Step Instructions
Step 1: Preheat oven to 325°F. Beat the eggs with a hand mixer until light and frothy. This adds air for a lighter crumb.
Step 2: Add the white and brown sugars, vanilla and oil. Beat until the mixture is smooth and fully combined.
Step 3: Stir in the grated zucchini. Use the larger side of a box grater and pack the grated zucchini firmly into the measuring cup—do not squeeze out the liquid.
Step 4: In a separate bowl whisk together the flour, cinnamon, nutmeg, salt, baking soda and baking powder. A heaping tablespoon of cinnamon adds great warmth if you like a pronounced spice flavor.
Step 5: Add the dry ingredients to the wet and stir only until combined—do not overmix.
Step 6: Fold in any add-ins now, such as chocolate chips or nuts. For the photos I left the batter plain to show the crumb and topping.
Step 7: Grease and flour two loaf pans (about 8.5 x 4.5 inches).
Step 8: Divide the batter evenly into the pans. If desired, sprinkle a thin layer of coarse sugar on top for a sweet, crunchy crust.
Step 9: Bake for about 50 minutes to 1 hour at 325°F, or until a toothpick inserted near the center comes out clean.
Step 10: Cool in the pans on a rack for about 10 minutes, then remove the loaves and cool completely before slicing. The bread is best once it has rested a bit and cooled to room temperature.
Recipe Tips
- Beat the eggs well. Getting the eggs frothy before adding other ingredients traps air in the batter and contributes to a lighter crumb.
- Prefer a slower bake. While some recipes call for 350°F, I prefer 325°F for a gentler rise and more even texture.
- Choose small to medium zucchini. Very large zucchini can be seedy and watery; small or medium fruits yield the best results.
- Watch the bake at the end. Start checking at about 40 minutes and tent with foil if the top looks like it’s browning too quickly.
Storage
This bread stores best refrigerated in an airtight container where the top of the loaf isn’t pressed against the lid—this helps keep the sugar topping crunchy. Refrigerated, it stays fresh about 5 days. At room temperature it keeps for around 2 days but the sugar topping will soften.
Freezing: Cool completely, wrap tightly in foil or plastic, then place in a freezer-safe bag or container. Freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Common questions
No. The skin softens during baking and adds pleasant green flecks throughout the loaf.
Often this comes from using too much flour. Measure flour by weight or spoon and level the cup. Overmixing can also produce a drier, tougher crumb.
Other Zucchini Recipes
Overnight Oats
Zucchini Bread Overnight Oats
Air Fryer
3 Cheese Air Fryer Fried Zucchini
Dinner
Zucchini Beef Meatballs
Grilling Recipes
Grilled Steak Kabobs with Cilantro Chimichurri
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(Better Than) Grandma’s Zucchini Bread
Ingredients
- 3 large eggs, room temperature
- 1 cup white sugar (200 g)
- 3/4 cup light brown sugar, packed (150 g)
- 1 cup canola or vegetable oil
- 1 Tbsp vanilla extract
- 2 cups grated zucchini, firmly packed (about 2–2½ medium zucchini)
- 3 cups all-purpose flour (spooned and leveled, about 380 g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp cinnamon (heaping)
- 1/4 tsp nutmeg
- 1 1/2 cups add-ins (optional): chocolate chips, raisins, nuts, etc.
- 4 Tbsp coarse sugar for topping (optional)
Instructions
- Preheat oven to 325°F.
- Beat eggs with a hand mixer until light and frothy. Add both sugars, oil and vanilla and beat until smooth.
- Stir in the grated zucchini.
- Whisk together flour, cinnamon, nutmeg, salt, baking soda and baking powder in a separate bowl.
- Fold the dry ingredients into the wet until just combined; do not overmix. Stir in any add-ins.
- Grease and flour two 8.5 x 4.5-inch loaf pans. Divide batter evenly and sprinkle with coarse sugar if using.
- Bake 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pans, then remove and cool completely before slicing.
Notes
Storage: Store refrigerated in an airtight container that doesn’t press on the top to keep the sugar topping crunchy. Keeps about 5 days in the fridge; about 2 days at room temperature.
Freezing: Cool completely, wrap tightly in foil or plastic, and freeze up to 3 months.
Tip: Beating the eggs first adds air and lightness to the crumb. Check the loaves around 40 minutes and tent loosely with foil if the tops brown too quickly.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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