Grandma’s Moist Zucchini Bread Recipe

There’s something magical about a loaf of homemade zucchini bread, especially when the recipe comes straight from Grandma’s kitchen. It’s moist, perfectly spiced, and has just the right amount of sweetness. Every bite is a warm hug, reminding me of childhood summers spent baking with her. Whether you’re looking for a way to use up extra zucchini or just craving a comforting treat, this recipe is a must-try.

this RECIPE

A slice of nostalgia

I still remember the first time I helped Grandma make this zucchini bread. I was barely tall enough to see over the kitchen counter, but that didn’t stop me from standing on a stool, eager to help. She handed me a grater and a big, fresh zucchini from her garden. I must have looked skeptical—how could a vegetable turn into something that tasted like dessert?

She laughed and told me to trust the process. I grated the zucchini while she mixed the batter, filling the kitchen with the warm, spicy scent of cinnamon and vanilla. When the bread came out of the oven, golden brown and slightly domed, she let me drizzle on some icing. One bite, and I was hooked. It was sweet, tender, and packed with flavor—nothing like I expected from a bread made with zucchini.

Where does zucchini bread come from?

Zucchini bread became popular in the U.S. in the 1960s and 70s when home bakers started using shredded zucchini to add moisture to baked goods. It was a clever way to use up the surplus of summer zucchini, and it quickly became a staple. Unlike traditional yeast-based bread, zucchini bread is a quick bread, meaning it relies on baking soda and baking powder for rise. Over the years, different variations have popped up—some with nuts, chocolate chips, or even a swirl of cream cheese. But Grandma’s version remains my favorite: simple, moist, and bursting with flavor.

Let’s talk ingredients

• Zucchini: The star of the show! It keeps the bread incredibly moist. Just be sure to remove excess moisture so the batter isn’t too wet. If you’re out of zucchini, grated carrots or apples work too.
• Flour: All-purpose flour gives the bread structure. I’ve also tried it with half whole wheat flour, and it adds a lovely nuttiness.
• Baking soda & baking powder: These make the bread rise beautifully.
• Eggs: They help bind everything together and add richness.
• Cinnamon: The warm spice that makes zucchini bread so cozy. Nutmeg or allspice would work in a pinch.
• Brown sugar & granulated sugar: The mix of sugars gives a deep sweetness and helps with moisture. If you like a less sweet bread, you can reduce the sugar slightly.
• Vegetable oil: Keeps the bread ultra-moist. You can swap in melted butter or even applesauce for a lighter version.
• Vanilla & almond extract: These give the bread its signature aroma. The almond extract is a little secret ingredient that makes it extra special!

Essential kitchen tools

• Grater: A box grater works best, but a food processor with a grating attachment can save time.
• Mixing bowls: One for dry ingredients, one for wet—keeping them separate at first ensures even mixing.
• Loaf pans: Two standard-size pans are perfect. If you only have one, bake in batches.
• Toothpick or cake tester: The best way to check if your bread is done!

Step-by-step: how to make Grandma’s zucchini bread

1. Preheat & prep
   Set your oven to 325°F. Grease two loaf pans or line them with parchment paper.
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and both sugars. This helps distribute the ingredients evenly.
3. Mix the wet ingredients
   In another bowl, beat the eggs, oil, vanilla, and almond extract. I like to use a hand mixer on low speed until everything is smooth.
4. Combine the batter
   Gradually add the dry ingredients into the wet mixture, about a third at a time, stirring gently. Overmixing can make the bread dense, so just mix until combined.
5. Prepare the zucchini
   Grate the zucchini and place it on a few paper towels. Fold the towels over and press lightly to remove excess moisture. The zucchini should be damp but not dripping.
6. Fold in the zucchini
   Gently stir the zucchini into the batter. It may seem like a lot, but trust me—it disappears into the bread, leaving only moisture and a subtle sweetness.
7. Bake to perfection
   Pour the batter into the prepared loaf pans and bake for about 50 minutes. Check by inserting a toothpick in the center—if it comes out clean, it’s ready! If baking muffins, they only need 18-22 minutes.
8. Cool & serve
   Let the bread cool in the pan for a few minutes, then flip it onto a cutting board. Slice when it’s fully cooled. For extra indulgence, drizzle melted vanilla frosting on top.

Fun ways to customize it

• Make it nutty: Add a cup of chopped walnuts or pecans for crunch.
• Chocolate lover’s twist: Fold in chocolate chips for a dessert-like version.
• Healthier option: Swap half the oil for unsweetened applesauce and reduce the sugar slightly.
• Gluten-free variation: Use a 1:1 gluten-free flour blend.
• Vegan option: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

How to serve and store

This zucchini bread is perfect warm or at room temperature. If serving for brunch, add a pat of butter or a drizzle of honey. It pairs wonderfully with coffee or tea.

For storage, wrap it tightly in plastic wrap and keep it at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze slices for up to three months. To reheat, microwave for 10-15 seconds or toast for a slightly crispy edge.

Drink pairings

A warm slice of zucchini bread pairs beautifully with a cup of coffee or chai tea. If you’re enjoying it as an afternoon treat, a glass of cold milk or almond milk is a great choice. For a fancier touch, try it with a vanilla latte or spiced apple cider.

FAQs

1. Can I use frozen zucchini?
Yes! Just thaw and squeeze out as much moisture as possible before adding it to the batter.

2. Why is my zucchini bread too dense?
Overmixing the batter can make it dense. Stir gently and only until combined.

3. Can I make this into muffins?
Absolutely! Bake at 325°F for 18-22 minutes.

4. What if I don’t have almond extract?
No problem—just use extra vanilla, or try a splash of maple syrup for a twist.

5. How do I know when it’s done baking?
Insert a toothpick in the center—if it comes out clean, it’s ready! If the middle springs back when touched, that’s another good sign.

Ready to bake?

This zucchini bread is one of those recipes that brings joy with every bite. Whether you make it exactly as written or put your own spin on it, I hope it becomes a favorite in your home, just like it has in mine. Let me know how it turns out—I’d love to hear your variations!

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