One of my favorite childhood memories is that of my grandmother’s zucchini bread. There was just something extra special about how she made it. You know how sometimes you close your eyes and go to your “happy” place? My grandpa’s kitchen, with a slice of her zucchini bread, has always been a “happy” place memory for me.
When I got older and began planting my own garden, I had to grow zucchini. I was going to make my own loaves of amazing zucchini bread. But no matter what recipe I used, it just wasn’t “right.” I asked her for her recipe, but of course, she claimed there was nothing special about it. I beg to differ!
Finally, after years of subpar zucchini bread and numerous requests to her, I called her and pleaded my case. And do you know what? 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. And let me tell you, I was NOT disappointed!! 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.
I am not going to make you wait years to finally get your hands on her amazing recipe. But if you tell her I told you, I will deny it to the ends of the earth. So let’s get baking…….
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 Baking Powder
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoon Cinnamon
2 teaspoon Vanilla
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 he passed away and my attempts to crack my own walnuts 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 overdo 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 longer and test with a toothpick. You know, stick it in to see if it comes out clean just like you test a cake.
IMPORTANT: Grease and flour your pan or the bread will stick. My grandma forgot to tell me that originally. Oops!
Bake the zucchini bread 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.
Let’s just put it this way…… The oldest country kid would rather have a slice of zucchini bread then cookies. Yes, Grandma’s recipe really is that good!!! I hope your family enjoys this bread as much as my family does.