Grandma's Zucchini Bread

By • July 19, 2013 • 7 Comments



Author Notes: Zucchini bread was the first way, and for a long time the only way, I would even touch zucchini. This recipe comes from my Grandma Dolores.Good Things Grow

Makes 2 loafs

  • 3 cups whole wheat or all-purpose flour
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoons ground nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 3/4 cups canola or coconut oil
  • 1 1/2 cup sugar
  • 2 teaspoons pure vanilla extract
  • 3 cups grated zucchini
  • 1 cup chopped toasted walnuts (optional)
  • 1 cup dried cranberries (optional)
  1. Preheat oven to 350?F. Grease two 5x9-inch loaf pans and set aside.
  2. In a medium bowl, sift together flour, cinnamon, nutmeg, salt, baking soda and baking powder.
  3. In a large bowl mix eggs, oil, sugar and vanilla. Stir in the grated zucchini.
  4. Stir the dry ingredients into the wet and stir just until the flour is incorporated. Stir in the walnuts and dried fruit if using.
  5. Pour equal parts of the batter into each loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire rack, then slice and serve.
Jump to Comments (7)

Comments (7) Questions (0)

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Stringio

12 months ago Thomas Culak

going to have to try it with mini chocolate chips in it and in mini muffin pans instead of bread pans

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about 1 year ago Audrey Todd

I made this tonight using 1/2 white and half whole wheat. It was really delicious and well enjoyed by my guests. The whole loaf was gone within 10 minutes!

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about 1 year ago Good Things Grow

So glad you and your guests enjoyed it!

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about 1 year ago Harry

This all sounds like my recipe that I stole from my ex-wife, (ha! ha!). My question is about the whole wheat flour! Will this not make the bread heavy? I am looking for ways to work more with whole grains in the food I make for my Love, friends and family. I have been working with Montana Wheat Co., products lately, just concerned about weight of the finale product.

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about 1 year ago Good Things Grow

I've usually make this bread entirely out of whole wheat flour and it does make it slightly heavier, but I'm so used to baking with whole grains that I actually prefer it! Plus I think it has a better depth of flavor. My suggestion to you would be to slowly incorporate more grains into your baking. This recipe can easily be made with half whole wheat and half white flour and you shouldn't notice too much of a difference. You could also try using white whole wheat flour, which is lighter than the standard wheat.

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about 1 year ago Muse

Your recipe looks like a winner...can't wait to make this one!

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about 1 year ago stingraystirs

This looks great - can't wait to try it!