Grandma’s zucchini bread was my FAVORITE growing up and still is. My Grandma would make this for gatherings and birthdays and it always quickly disappeared! I have been making this bread myself for probably a good 10 years, it disappears in a flash anywhere I take it. 😆 I can make it year round from zucchini from my garden that I shred and freeze (see below for more info on how to). This recipe freezes well so I recommend making 4 loaves at a time and popping the extras in the freezer for when you need something quick to take to party or potluck!
Here’s how to make it yourself….
Grandma’s Zucchini Bread
Time: 15 min prep, bake at 325 degrees for 55-65 min
Kitchen gear needed: 2 (or 4 if you double the recipe) bread pans, measuring spoons & cups, mixing bowl, one cooling rack if you have one, a sifter if you have one
3 cups flour (I use 1.5 organic white/1.5 organic wheat)
1 teas salt (or a few dashes)
2 teas cinnamon
1/2 teas baking powder
1 teas baking soda
2 cups sugar (I use organic cane sugar from Costco, super great deal!)
1 cup oil (I use organic Extra Virgin Oil Olive from Costco)
2 cups shredded zucchini (see tip below)
3 teas vanilla
1 cup chopped nuts (completely optional)
1/2 bag chocolate chips (completely optional)
Ok so first sift the dry ingredients, I have listed all the dry ingredients first in the list.
Now if you don’t have a sifter that is OK just mix them together. Sifting just makes the flour less dense and takes out impurities/chunks like in the picture below.
Next add all the liquid ingredients, not the nuts or chocolate chips yet!
Tip for gardeners: When your zucchini plants are producing more than you can possibly eat, shred it into 2 cup portions and put into quart size ziplocs in the freezer. Thaw the bag before adding, I recommend thawing in a bowl because if you bag gets a leak it will end up in the bowl not on the counter ! Then dump the whole bag into the recipe plus all the liquid in the bowl. I usually freeze 12 bags of it like this! I lay them flat until fully frozen then move them in my freezer door standing up.
Now your bowl of ingredients should look like a big mess like this……….
Mix it together until smooth. Then dump in the nuts and chocolate if you opt for them and mix well. Pour into bread pans that are sprayed or greased with oil or butter. I use my Misto Olive Oil Sprayer.
Pop them in the oven! Baking time will range from 55min-65 min. You will know they are done when they pull a little away from the sides of the pan or when you can stick a toothpick in the middle and it comes out clean. Take out of the oven, let them sit a couple of minutes and then take the loaves out on a cooling rack. I usually take a dull knife and work it around the edges of the loaf before attempting to dump them out of the pan. If you do not have a cooling rack you can place the bread on top of the bread pan at an angle like below to cool.
You can eat warm or wait until cool. Recommended toppings are butter, peanut butter, honey or nothing!
Storage tips: Freeze a loaf by wrapping in foil and then a ziploc bag. Open loaf can sit out for days just make sure to place the loaf face down where you are cutting pieces off- otherwise the end will dry out.
Want softer crust? Let the bread cool 10 minutes then wrap fulling in plastic wrap..this will keep the moisture in as it cools and make a soft crust instead of a crunchy one!
Other Posts you may like: