My grandma’s zucchini bread recipe, time-tested and slightly adapted over the years to turn it into absolute perfection. My family knows we’re in the heart of summer when I start making multiple loaves of zucchini bread. It means that our ever-generous zucchini plants just keep on giving, and that I cannot tolerate sautéed squash any longer. In an effort to find more exciting ways to consume zucchini, I turn to this bread. Plenty of zucchini, warming spices, a hint of lemon, crunchy nuts, and most importantly… chocolate chips! Yum!
I brought a loaf of this to my office a few weeks ago and everyone was raving about it! “This is so good! Can I have the recipe? Are those CHOCOLATE CHIPS???” Yes indeed, my friends. I would never contaminate anything with raisins – those dark pieces are indeed chocolate chips. You’re welcome.
Good things are near!
A few changes that have happened over time: I reduced both types of sugar and this still tastes like a sweet treat. I also thought the oil seemed excessive, so I substituted some apple sauce and honestly, thought the flavor was even better. Then I kept increasing the amounts of spices because I really wanted them to shine, and added some lemon zest to give this loaf some oomph. I also prefer to use whole wheat flour because it becomes heartier and slightly earthy, though you can absolutely substitute regular flour. This is the finished product of years of tinkering, and I couldn’t be happier with it! My favorite way to enjoy it is with peanut butter spread on top. It’s the ultimate satisfying snack or quick breakfast!
Perfect Zucchini Bread
My grandma's zucchini bread recipe, time-tested and slightly adapted over the years to turn it into absolute perfection.
Ingredients
- 3 eggs
- 3/4 cup light brown sugar
- 3/4 cup white sugar
- 1/2 cup vegetable oil
- 1/2 cup apple sauce
- 2 tsp lemon zest
- 2 cups zucchini, raw and grated
- 3 cups flour (I use whole wheat)
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1 cup chopped walnuts or pecans
- 3/4 cup chocolate chips
Instructions
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Beat eggs until they're light and foamy. Add both sugars, apple sauce, oil, and vanilla. Mix until combined.
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In a separate bowl, combine flour, salt, baking soda, baking powder, and spices. Slowly mix this into egg mixture until just combined. Do not over mix.
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Stir in zucchini, walnuts, and chocolate chips.
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Bake at 350 degrees in two greased 9x5" loaf pans for 50-60 minutes. (Mine are always done in 50 minutes.) Cool on a wire rack.
If you liked this zucchini bread, definitely check out this healthy double chocolate version!
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