Skip to Content

Grandma’s Best Zucchini Bread Recipe

Sharing is caring!

Welcome to the delightful world of homemade goodness with a recipe that has stood the test of time – Grandma’s Best Zucchini Bread recipe! Passed down through generations, this time-honored treasure is a testament to the love and skill that only a grandmother’s kitchen can provide. 

Grandma Beard's Best Zucchini recipe.

The Ultimate Zucchini Bread Recipe

Bursting with the wholesome flavors of freshly grated zucchini, warm spices, and a touch of nostalgia, this delectable bread is a true celebration of comfort and tradition. Whether you’re an avid baker or a novice in the kitchen, join us as we embark on a culinary journey that captures the essence of cherished family recipes and leaves your taste buds craving for more. 

Zucchini bread recipe closeup in a bread pan hot out the oven.

So, roll up your sleeves, dust off that mixing bowl, and let’s unlock the secrets to creating this moist, fragrant, and utterly irresistible Zucchini Bread – just like Grandma Beard used to make. If this is your first time trying this recipe, you are in for a real treat. 

Grandma’s Zucchini Bread Recipe

This Zucchini bread recipe contains just the right amount of sweetness for a moist and flavorful quick bread. Just like Grandma made it. It is perfect to enjoy hot out of the oven with a pat of butter or enjoy it for breakfast, a snack, or dessert any time of the day. 

I love to have a slice hot out of the oven topped with a pat of butter. It smells so wonderful and so will your house. If you ever talk your friends into trying it, they will request you to make grandma’s recipe all the time. 

If you love making this homemade Zucchini bread, you are going to love making this Homemade Sourdough Bread that uses a Potato Flake Starter!

What is Zucchini Bread?

You may be wondering, why make Zucchini bread and what it tastes like. Zucchini bread is a quick bread recipe similar to Banana Nut Bread. Instead of using Bananas though, It contains shredded Zucchini. It is a sweet bread with a crunchy top, moist and flavorful on the inside. It is mouthwatering good, no lie!

This recipe combines simple ingredients to make this classic zucchini bread recipe. In addition, adding this summer squash to the bread gives the bread a wonderful texture and adds moisture. Since Zucchini is full of water, it helps the bread to stay moist, just like the Bananas in Banana Bread. 

Zucchini.

Also,  if you have a vegetable garden, once mid-summer hits there is an abundance of zucchini. It can become hard to find new ways to use garden zucchini so this is one of our favorite ways to use that abundance of the summer crop from our own garden.  

Zucchini, also called courgette, is a very mild-tasting summer squash. Since it is so mild tasting, it doesn’t impart much flavor to the bread. Rather it helps it maintain moisture. Zucchini does have many wonderful health benefits such as vitamins and fiber. Since it adds some nutrient content to the bread, many may think it is healthy. Although Zucchini bread is a sweet bread, it may be a healthier choice than other types of sweet bread.

Zucchini bread also has many other wonderful ingredients that make this wonderful bread recipe so delicious such as cinnamon and nuts. 

Zucchini Bread Ingredients

These are the main ingredients you will need to make this homemade Zucchini bread:

  • Flour: This recipe calls for all-purpose flour. 
  • Salt: Enhances the flavor of the bread. Do not omit this, your bread will taste flat. I prefer to use sea salt or Kosher salt. 
  • Baking Powder and Baking Soda: These are the leaveners that allow the bread to rise. Make sure to use this amount specified or the bread will not rise correctly. Quick breads call for more Leveners than other breads since they tend to be moist and heavy.  
  • Cinnamon: We love the warmness that cinnamon adds to this bread. 
  • Oil: We like to use a neutral oil such as any vegetable oil. You can also use Olive oil but use an Extra virgin that is light in taste if you decide to go that route. 
  • Sugar: This recipe calls for white granulated sugar but you can also substitute it for brown sugar. 
  • Zucchini: Make sure to get fresh Zucchini. Also, do not use large zucchini. They can have a bitter taste and will be mushy when you grate them. You want medium firm fruit to use. You will need 2 cups of grated zucchini.
  • Eggs: Eggs add to the moisture of the bread, provide structure, and bind the ingredients together. 
  • Vanilla Extract: We prefer to use vanilla extract over vanilla flavoring. It is a better quality ingredient and enhances the flavor more. 
  • Nuts: You can use pecan or walnuts. Both add a crunch to the bread giving it a better texture. Either one balances the flavor of the bread.

Tools you Will Need

  • Bread PanMost of the time Zucchini bread is baked in bread or loaf pans. I use two 9 1/2 inch by 5-inch sizes. You can also use a bundt cake pan or muffin pan as well depending on the desired shape and size. 
  • Box Grater or Food ProcessorThis will be used to grate the zucchini. 
  • Mixing Bowl: Various-sized bowls to mix ingredients in. 
  • Colander and measuring spoons/cups: These will be used to drain the moisture from the zucchini and measure the ingredients. 
  • Spatula: This will be used to mix the ingredients and scrap the sides of the bowl when dumping the mixture into the bread or loaf pan. 
  • Sifter: To sift the dry ingredients so they get mixed really well.
  • Electric hand mixer or stand mixer: These make mixing wet ingredients easier. You can do it with a wooden spoon if you do not have either though.  
  • Toothpicks: These are used to check the doneness of the bread. 
  • Cooling rack: Use the cooling racks or wire rack to place the bread on once it has baked. This allows the bread to cool to room temperature before slicing and serving. 

How To Make Zucchini Bread

Preparation:

Step 1: Preheat the oven to 325 degrees Fahrenheit.

Step 2: Using a food processor or box grater, grate the Zucchini and add to a colander. Let drain to remove the excess water or moisture.

Letting shredded Zucchini drain.
Let the shredded Zucchini drain off some of the moisture in a colander.

Mixing the Batter

Step 3: Mix flour, salt, baking soda, baking powder, and cinnamon together and mix well together. You can use a sifter if you prefer to get the dry ingredients mixed well together. 

Dry ingredients for Zucchini Bread.
Salt
Baking Soda
Adding baking powder to flour.
Baking Powder
Mixing the dry ingredients.
Mix or sift the dry ingredients together.

Step 4: Beat eggs, oil, sugar, and vanilla together in a separate large mixing bowl. You can use a hand mixer for this process if you have one or even better, a stand mixer. 

Adding vanilla to eggs.
Adding Vanilla to the eggs.
Adding sugar to eggs and vanilla.
Creaming sugar, eggs, and vanilla together.
This is what the creamed eggs, sugar, and vanilla should look like.
This is what the creamed sugar, eggs, and vanilla should look like.

Step 5: Add the flour mixture to the wet mixture and mix well. Then fold in the drained Zucchini and walnuts.

Adding dry ingredients to wet ingredients.
Add dry ingredients to wet ingredients a little at a time.
Fold in the drained Zucchini into the batter mixture.
Fold the drained Zucchini into the batter mixture.
Add in the chopped Walnuts into the batter mixture.
Add the chopped Walnuts to the batter mixture.

Baking 

Step 6: Pour batter into 2 greased loaf pans or 1 bundt pan. 

Step 7: Bake for 40 to 50 minutes in the preheated oven at 325 degrees Fahrenheit. Do the toothpick test to see if it comes out clean to know if it is done or not.  

Cooling:

Step 8: Set the pans on a cooling rack for 20 minutes, then run a rubber spatula around the edges to help remove the bread. Give the pan a couple of shakes and it should break loose so you can remove it from the pan.

Serving: 

  • Slice the bread and serve with a pat of butter or spread some cream cheese on top. 
zucchini bread slice closeup.

Storage:

Store the bread in an airtight container. You can also wrap it in plastic wrap or aluminum foil. It will stay fresh for up to 4 days or it can be placed in the refrigerator for up to a week.  

Variations (Optional Ingredients):

There are many variations and different ingredients you can add to this bread. We will go over them now. 

  • Chocolate chips to make Chocolate Chip Zucchini Bread.
  • Add dried fruit such as raisins.
  • Lemon: You can add in lemon zest and 1 tablespoon of lemon juice to make this awesome Lemon Zucchini Bread recipe. 
  • Add in Blueberries to make Blueberry Zucchini Bread.
  • Use a muffin pan to make Zucchini muffins. They bake quicker so check them in 18 to 22 minutes. 
Is Zucchini Bread healthy for you?

Although Zucchini is a healthy vegetable that is low in calories and high in vitamins and fiber, adding it to bread doesn’t make it healthy per se. This does make the bread healthier than it otherwise would be without it though.

Do I leave the skin on Zucchini when making bread?

Yes, leave the skin on it. You will not notice any difference in the flavor and the skin adds to the fiber and vitamin content of the bread.

Should you cover Zucchini bread after baking?

After baking, allow the bread to cool uncovered on a cooling rack or wire rack until it has reached room temperature. This will allow the crust to develop. After it has cooled, follow the instructions for storing the bread above in the recipe.

Grandma Beards Zucchini Bread Recipe Pinterest Picture.
Yield: 2 loves

Grandma’s Best Zucchini Bread Recipe

Grandma beards zucchini bread closeup picture.

Experience love & tradition in every bite with Grandma Beard's Zucchini Bread. A comforting classic filled with fresh flavors & cherished memories.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 3 cups of All Purpose Flour
  • 1 Tablespoon of Cinnamon
  • 1 teaspoon of salt (Kosher or Sea Salt)
  • 3 large eggs
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 cup of oil (neutral oil)
  • 2 1/4 cups of White granulated sugar
  • 2 1/2 teaspoons of vanilla extract
  • 2 cups grated Zucchini (drained)
  • 1 cup chopped walnuts (can use pecans too)

Instructions

Preparations

  • Step 1: Preheat oven to 325 degrees Fahrenheit.
  • Step 2: Using a food processor or box grater, grate the Zucchini until you have 2 cups. Add shredded zucchini to a colander and let it drain in the sink while preparing other ingredients.

Mixing the batter

  • Step 3: Mix flour, salt, baking soda, baking powder, and cinnamon together in a large or medium size bowl. You can also use a sifter to sift the ingredients together. Mix until well combined.
  • Step 4: Add eggs, oil, vanilla, and sugar to a separate large mixing bowl and beat ingredients together until they have "creamed." You can use a hand mixer for this process if you have one or do it by hand with a whisk.
  • Step 5: Add the dry mixture to the wet mixture and mix well. Then fold the Zucchini into the batter. Next fold in the walnuts.

Baking

  • Step 6: Pour batter into two greased loaf pans or 1 round bundt pan.
  • Step 7: Bake for 40 to 50 minutes at 325 degrees Fahrenheit. Do the toothpick test to see if it comes out clean to know when it is done. I like to remove my bread when it is slightly undercooked because it will continue to cook as you remove it from the oven and let it cool. This ensures it is not overly cooked and dried out.

Cooling

  • Step 8: Set the pans on a cooling rack for 20 minutes, then run a rubber spatula around the edges to help remove the bread. Give the pan a couple of shakes and the bread should break free from the pan and you will be able to flip it out.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    1

    Amount Per Serving: Calories: 258Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 23mgSodium: 171mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe

    Sharing is Caring

    Help spread the word.