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Grandma’s Secret Homemade Zucchini Bread

A moist, warmly spiced homemade zucchini bread with a tender crumb and classic comforting flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Wet ingredients
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup vegetable oil
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
Zucchini and optional add-ins
  • 1 1/2 cups zucchini shredded and lightly squeezed
  • 1/2 cup walnuts or pecans chopped, optional
  • 1/3 cup mini chocolate chips optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 box grater
  • 2 mixing bowls 1 medium and 1 large
  • 1 whisk
  • 1 spatula
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
  2. Grate the zucchini on the coarse side of a box grater. Measure after grating, then gently squeeze out some excess moisture so it is moist but not dripping.
  3. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  4. In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, Greek yogurt, and vanilla until smooth.
  5. Add the dry ingredients to the wet ingredients and stir gently just until combined.
  6. Fold in the shredded zucchini. Fold in the chopped nuts or mini chocolate chips if using.
  7. Transfer the batter to the prepared loaf pan and smooth the top.
  8. Bake for 50 to 55 minutes, until the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter or the loaf can turn dense. Lightly squeeze the zucchini instead of fully drying it out. The bread slices best after cooling completely and tastes even better the next day.