Make Ahead

Grandma's Zucchini Bread

July 19, 2013
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)
In This Recipe
  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.

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  • Kait Rude
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  • Thomas Culak
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  • Jacqui
I'm a Pacific NW native, nature lover and outdoor enthusiast, with a garden behind my home that keeps my belly full. My husband and I have a weekly ritual of gathering with friends for a laid-back feast; it’s possibly our favorite night of the week. My husband and I also run a small handmade and graphic design business called Year Round Co. Please check our work out at