I’ve been making this zucchini bread for over 25 years. It’s moist, sweet, dense, flavorful, and phenomenal. This is the most delicious zucchini bread ever.
I got this recipe from one of my favorite restaurants that unfortunately no longer exists. It was given to me in a form that had no instructions, just ingredients and the ingredients were enough to make 20 or so loaves at a time. If you think you can divide such a recipe to make just 2 loaves easily from this, you’re mistaken. Some recipes you just can’t divide or double easily.
I’ve spent years perfecting it and finally I’m sharing it with you.
Every year I usually make quite a few loaves and freeze at least one for later. I found one tightly wrapped zucchini bread from last year while going through the freezer. I defrosted it and took a slice wondering if a whole year in the freezer would compromise flavor or texture. My eyes closed, a slight moan came out of nowhere, and ...wait, what are we talking about again????? It was that good a year later.
Some tips for the most delicious zucchini bread:
- If using a medium normal size zucchini, about 8” long, just grate and use. If using ginormous ones like I do because I pick them too late from the garden, scrape out the seeds before grating. Don’t want those large seeds in our zucchini bread.
- Don’t squeeze out the liquid from the zucchini because that makes this zucchini bread moist. Besides, there are better things to squeeze than zucchini…
- If you’re making one, why not make two? You can freeze the other one and have it whenever you get the urge. This recipe is for two using 9x5 inch loaf pans. If you want to make only one, you can certainly halve this recipe.
- You do need a very large bowl as this is a lot of batter. When whisking the eggs with the sugar, whisk well because we want the sugar to melt into the eggs. Use those muscles! Of course, you could always use a mixer.
- Use oil and not butter for a moist bread.
- Grease/spray the pans then sprinkle them with sugar to coat. I do the same when making my pumpkin and banana breads.
- Before baking, sprinkle a little additional sugar over the batter which creates an unbelievably crunchy and delicious top.
- Let it cool in the pan for about 10 minutes then remove from the pan and continue to cool on a rack.
“Hey, do you still make that zucchini bread? It was the best.” Ya, I know. It's phenomenal. The most delicious zucchini bread ever.
Want more? Check out some of my other treats:
Simple old fashioned apple crisp
Life is too short for mediocre food.
Have you seen these?
The Most Delicious Zucchini Bread
PRINT PINIngredients
- 2 tablespoons sugar for coating pans
- 4 cups flour
- 2 tablespoons cinnamon
- 1 ½ teaspoons fine salt
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 4 large eggs
- 2 cups sugar plus 2 tablespoons for inside of pans
- 1 cup dark brown sugar packed
- 1 ½ cups neutral oil
- 2 tablespoons vanilla or bourbon
- 4 cups packed grated zucchini about 1 pound of zucchini*
- 2 tablespoons sugar for sprinkling on top
Instructions
- Preheat oven 350°.
- Spray or grease two 9x5 inch loaf pans.
- Sprinkle the inside of each pan with 1 tablespoon of sugar.
- Whisk together flour, cinnamon, salt, baking soda and powder and set aside.
- In a large bowl, whisk together the eggs, sugars, oil, vanilla or bourbon. Whisk until it’s nice and smooth, allowing the sugars to “melt” into the other ingredients. Grab a spatula and stir in the grated zucchini until it’s incorporated.
- Add in the flour mixture and once it’s mostly incorporated, stir for 50 strokes.
- Divide the batter into the two loaf pans and sprinkle each top with one tablespoon of sugar.
- Bake for 60 - 70 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 10 minutes, then turn out onto a cooling rack. Cool completely before slicing.
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