Grandma's Zucchini Loaf

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 10
★★★★★
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Grandma's Zucchini Loaf is a delightful way to use up an abundance of summer zucchini. This moist, spiced loaf is perfect for breakfast or an afternoon snack. It's a time-tested family recipe that's easy to make and sure to please a crowd.

Ingredients for Grandma's Zucchini Loaf

Granulated sugar and brown sugar give this loaf its sweetness and a hint of molasses flavor. The vegetable oil keeps the loaf tender and moist. We use three large eggs to bind everything together and add richness. Vanilla extract brings out the flavors of the other ingredients. The backbone of our loaf is all-purpose flour, which provides structure. Ground cinnamon adds warmth and spice, while baking powder and baking soda help the loaf rise. A pinch of salt balances the flavors. Finally, the star ingredient, grated zucchini, adds moisture and a subtle earthiness without overpowering the loaf.

Tips & Tricks

  • Use a box grater for the zucchini; no need to peel it first.
  • Pat the grated zucchini dry with a paper towel if it's too watery.
  • If your loaf is browning too quickly, tent it with foil during the last 10 minutes of baking.

Serving Suggestions

This zucchini loaf pairs beautifully with a dollop of cream cheese or a pat of butter. For a heartier option, top with a spread of almond butter. It also makes a lovely addition to a brunch spread with fresh fruit and yogurt.

Frequently Asked Questions

Can I freeze the zucchini loaf?
Yes, wrap it tightly in plastic wrap and then in foil before freezing. It will last up to three months.
Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose flour for a better balance.
Do I need to squeeze the water out of the zucchini?
Not usually, but if your zucchini is particularly watery, it's a good idea to pat it dry with a paper towel.

Grandma's Zucchini Loaf Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. This ensures your loaf will bake evenly and release easily. In a large mixing bowl, beat together the granulated and brown sugars with the vegetable oil. Mix until well combined, creating a smooth base for your loaf.

Add the eggs one at a time, mixing thoroughly after each addition. This helps incorporate air and ensures a smooth batter. Stir in the vanilla extract for an added layer of flavor. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. This step aerates the flour and evenly distributes the leavening agents.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the loaf dense. Gently fold in the grated zucchini, making sure it's evenly distributed throughout the batter.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking. Place in the preheated oven and bake for 50-60 minutes. You'll know it's ready when a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the loaf from breaking apart when removed from the pan.

Why You'll Love This Recipe

  • Uses fresh zucchini for a moist texture and subtle flavor.
  • Perfect balance of sweetness and spice with cinnamon.
  • Simple, straightforward ingredients you likely have on hand.
  • Quick to mix up and bake, making it great for busy days.

Ingredients

1 cup granulated sugar
1/2 cup brown sugar
3/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Gently fold in the grated zucchini until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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