Grandma's Zucchini Bread
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. —Jacqui
Makes: 2 loafs
-
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 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)
- Preheat oven to 350?F. Grease two 5x9-inch loaf pans and set aside.
- In a medium bowl, sift together flour, cinnamon, nutmeg, salt, baking soda and baking powder.
- In a large bowl mix eggs, oil, sugar and vanilla. Stir in the grated zucchini.
- Stir the dry ingredients into the wet and stir just until the flour is incorporated. Stir in the walnuts and dried fruit if using.
- 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.
More Great Recipes:
Vegetable|Bread|Breakfast|Snack|Make Ahead|Serves a Crowd|Vegetarian|Summer|Fall
Showing out of comments
This is incredible!! I cut the sugar and used half oat flour.
Also did a crumble/streusel on top with pumpkin seeds, pecans, hemp seeds, cranberries, brown sugar and coconut oil.
i cut sugar and only used 1 cup and it was still good. I also used all whole wheat flour as recommended and it was delicious and not to "grainy."
The essential zucchini bread recipe. It's what I remember from my childhood. I made it with both the nuts and the cranberry and used all purpose flour. Moist and not overly sweet.
going to have to try it with mini chocolate chips in it and in mini muffin pans instead of bread pans
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!
So glad you and your guests enjoyed it!
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.
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.
Your recipe looks like a winner...can't wait to make this one!
This looks great - can't wait to try it!
Showing 10 out of 10 comments