Heirloom Recipes

Grandma's Zucchini Bread

By • July 22, 2013 • 6 Comments

Every week, we’re unearthing Heirloom Recipes -- dishes that have made their way from one generation's kitchen to the next.

Today: Jacqui Scoggin (a.k.a. goodthingsgrow) shares the first recipe that got her eating zucchini. 

Zucchini Bread

Zucchini bread: two words that conjure up many memories for me. This recipe was the first way, and for a long time the only way, I would even touch zucchini.

Zucchini Grater

My grandma, Dolores, was an avid home cook and gardener. She and my grandpa used to tend a large vegetable and flower garden in the suburbs of Seattle and when I'd come over in the summer, she would always exclaim that there was far too much zucchini to harvest. Her solution was to make several batches of zucchini bread during our visits because she couldn’t get my cousins and I to eat fresh zucchini any other way -- sneaking it into bread was probably the only secret she kept from us.

Zucchini Bread

Slightly warm from the oven was my favorite way to eat it. I could hardly wait for it to cool before cutting a thick slice and happily sitting down at her kitchen table to enjoy it. As I got older, she would insist that I try every zucchini recipe she discovered. I finally gave in and tasted a lightly breaded and fried version that was completely unlike the watered down, mushy zucchini that I was expecting. This was good news for her and my grandpa -- and when I lived in their basement for a year during college, I could finally help them out with their zucchini problem. She and I would swap recipes and spend afternoons in the garden weeding or eating something delicious.

Grandma Dolores

Sometimes I wish I could still go over for a lazy afternoon and bake, but at least I have the memories and recipes from the times we did share together.

Grandma's Zucchini Bread

Makes 2 loaves

3 cups whole wheat or all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
3 eggs
3/4 cup canola or melted coconut oil
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 cups grated zucchini
1 cup chopped toasted walnuts (optional)
1 cup dried cranberries (optional)

See the full recipe (and save and print it) here.

Jump to Comments (6)

Tags: heirloom recipes, grandmothers, zucchini bread

Comments (6)

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12 months ago Gayle

Can you advise as to how to make this gluten free? Thank you!

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12 months ago Good Things Grow

Hi Gayle, I've never made this recipe gluten free before, but my best guess would be to try one of those pre-mixed gluten free flours to replace all the flour in the recipe.

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12 months ago Sharon

I too am a happy gardener and like to eat healthy. I avoid frying anything and have found a few recipes for my abundant zucchini; barely sauté diced zucchini (don't over cook)must still have some crisp edges, then add a can of crisp kernel corn, heat through and season to taste; cut zucchini lengthwise and BBQ on a flat vegetable grill with olive oil and season to taste; cut lengthwise lay on flat foil lined sheet pan, drizzle with olive oil, salt and pepper, broil until golden brown then sprinkle with grated parmesan cheese, melt then pull from oven.

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about 1 year ago Shannon Good

Allie, I don't have a zuccini bread recipe, but to use up a lot of zuccini in a savory dish, I make long strands using a julienne peeler I got from Pampered Chef: http://www.pamperedchef...

Then I salt the zuccini and let it drain a bit, squeeze out the excess water, using a muslin towel, and end up with spagetti like strands that can be used in many ways. I like to make a lemon & xv olive oil dressing, with a lot of lemon zest and use this as a base for other ingredients. I have also used this as a substitute and/or an addition to pasta to lighten up a dish.

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about 1 year ago allie

Does anyone have a recipe that includes a high ratio of zucchini? Or would it be too watery?

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about 1 year ago cara592

mini chocolate chips also go really well in zuccinni bread