I have so many zucchini from my garden right now it’s unbelievable. I’ve been making zucchini bread like it’s my job.
But I have a confession – I’ve been making the same recipe each time.
It’s almost a sin since I’m a foodie and all. I should be trying different recipes and seeing the differences and what makes what denser or fluffier or drier or sweeter. But this recipe… it’s the best.
I’m allowed to say that because it’s not mine. This recipe was given to my grandma by her friend Phyllis and my grandma passed it along to me. So let’s all thank sweet Phyllis for the best zucchini bread recipe ever!
You know how everyone should have a go-to recipe? This is it. It’s a basic recipe that’s been perfected as it is (especially with a little pat of butter), but it can be easily doctored up for even more flavors… browned butter? peanut butter? chocolate chip/walnut?
The secret ingredient? Orange zest. It adds this subtle flavor that you can’t place that isn’t citrus-y at all but it’s just amazing. You can go without it and it tastes just fine, but adding the orange zest just puts it wayyyy up there with the best baked goods like banana bread, blueberry muffins, and scones. I use orange zest from a spice jar, but I bet fresh would be even better!
This recipe makes two loaves so you can have one for yourself and give one to a friend. Or eat one fresh and freeze one. Or just eat them both because they will probably be gone that fast. I put a simple cinnamon sugar streusel on, but you really don’t even need it. Unless you like that bite on the top that’s extra good and crunchy.
Please let me know if you make this! Nothing makes me happier than someone telling me they tried out one of my recipes 🙂 you can comment or tweet me or instagram me at @theyoopergirl.
- 3 eggs
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1 tbsp vanilla
- 3 cups zucchini, shredded
- 3 cups white whole wheat flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tbsp orange zest
- 1/8 cup butter, room temp
- 1/6 cup flour
- 1 tsp cinnamon
- 1/2 cup brown sugar
- Preheat oven to 350F. In a mixer, blend the eggs, sugar, and oil. Slowly incorporate the vanilla, zucchini, flour, baking soda and powder, salt, cinnamon, and orange peel. Mix until evenly distributed and try not to overmix. If you are making the streusel, combine all of the ingredients in a small bowl and mix with a fork.
- Pour batter into two floured pans. Top with the streusel. Bake at 350F for about 50 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before cutting and serving!