Zucchini Bread
One of my favorite childhood memories was of my grandmother’s zucchini bread. So when I got older and began planting my own garden I had to grow zucchini! But no mater what recipe I used, it just wasn’t “right.” So I called her one day and she finally gave me her zucchini bread recipe!!!
I was over the moon with joy and my taste buds danced with excitement as I whipped up my first batch. Since then, zucchini bread has become a favorite around our home. In fact when I harvest my zucchini, I grate it and bag it, 2 cups to a bag and freeze. That way when we want some bread I just pop a bag out of the freezer and bake.
Now you are in luck, because I am going to share her amazing recipe with all of you! So let’s get baking…….
Ingredients
3 Egg
2 Cups Sugar
1 Cup Veg. Oil
2 Cups Zucchini (if you freeze and thaw like I do, make sure you use the liquid in the bag too)
2 Cups Flour
1/4 teaspoon Backing Powder
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoon Cinnamon
2 teaspoon Vanilla
Walnuts (optional)
My grandfather used to harvest the black walnuts on his land and over the winter crack them and bag up the nuts. I used to always have nuts in my freezer. Sadly age prevents him from doing this any more and my attempts to do it have been met with squirrels breaking into the garage to steel them when we laid them out to dry before cracking. I have not used nuts the last few year and it tastes just as good! And now my mother who is allergic to walnuts can have some too!
What to do
In a bowl combine the eggs, oil, zucchini and vanilla. In another bowl combine the dry ingredients. Next add the wet ingredients to the dry. Stir enough to combine all the items but don’t over do it. Do not “beat” the cake batter type dough.
This makes enough for two loaves. They are on the shorter side (height wise) so if you want to put it all in one standard bread pan you can but you will have to cook long and test with a toothpick. You know, stick it in to see if it comes out clean like you test a cake.
IMPORTANT: Grease and flour your pan or the bread will stick. My grandma forgot to tell me that originally, Opps! Bake at 350 degrees for about an hour. As with any baking, keep your nose alert and use the toothpick test to make sure you don’t under or over cook your bread.
So bake some up, crawl under a blanket and read a good book soon! I hope your family enjoys this bread as much as my family does. In fact my son, who is six, would rather have a slice of zucchini bread in his school lunch then cookies! Grandma’s recipe really is that good!!! Enjoy!
sounds delicious! Thanks for sharing on Wildcrafting Wednesday!
Thanks for hosting!
Do I shred the zucchini?
Yes! Just use a cheese grater 🙂
I use this same recipe. I always run the zucchini through the food processor then freeze it. I have also baked this in a 9×13 pan. Whether it is bread or bars it all taste the same and good, no matter what. It is just my husband and I at home now so we don't really need all that much at one time so I just halve the ingredients and bake in an 8×8 pan.
I have never thought about making it into bars! Great idea!! What temp do you use?
My great grandmother used to make the best zucchini bread. I have been searching for a recipe like hers but have yet to find one. I will have to give this a try and see how it turns out. Thanks for sharing.
I cross my fingers for you that this is the one!
YUM! I've got a great big zucchini ready for this recipe. Stopping by from the Independence Day Hop!
My family absolutely loved it. Thank you for sharing it.
It is so nice to hear you did make it and they enjoyed it!
We love zucchini bread, I was making it so much the teens got sick of it, but its been awhile. Thanks for sharing on Real Food Fridays.
Thanks for hosting and stopping by!
I love this recipe! =) My Grandmother made wonderful bread like this. =)
Im a new Bloglovin follower from Tasty Tuesdays!
So glad to have you Melissa! I hope you enjoy it here 🙂