02 May Grandma’s Zucchini Bread
In honor of Throwback Thursday (#tbt) I’m sharing another throwback recipe like, Nancy’s Whiskey Cake. This recipe has been in my family for a very, very long time. How long, I don’t actually know but my mom ate Zucchini Bread as a little girl.
It holds a special place in my heart because it’s my grandma’s recipe, hence the name. Grandma passed away a few years ago, and the multiple recipe cards she has given my mom over the years, once just pieces of paper with splashes and tears, are now family treasures. Her recipes, written in her handwriting, have become little treasures that remind us of her and keep her close to our hearts.
Grandma’s Zucchini Bread is possibly, the first recipe I learned to bake. While I don’t have a clear memory of my first baking experience, I can narrow it down to a few choice recipes that I started out on: this one, Bisquick Banana Bread and yellow cake mix cupcakes. Since the latter two can be found on the back of cardboard boxes, I like to think that Grandma’s recipe is where my baking roots lie.
This recipe is super simple, no need to do a lot of beating, just throw it together and into the oven and it turns out perfect every time. Serve for breakfast or as a snack with cream cheese and enjoy!
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 cups zucchini, grated (about 2-3 zucchinis)
- 2 cups sugar
- 1.5 tbsp cinnamon
- 1 cup oil
- 3 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1 cup chopped nuts (optional)
- Preheat oven to 350 degrees and grease 2 loaf pans.
- In a large bowl, sift together flour, baking soda, baking powder and cinnamon.
- In a separate large bowl, beat eggs then add sugar, oil, vanilla, salt & zucchini, mix until combined.
- Add the try ingredients and mix well.
- If desired, add nuts and mix until well combined.
- Divide the batter between 2 loaf pans.
- Bake for 45 minutes - an hour, testing at 45 minutes. Bread is done when a toothpick inserted into the center comes out clean.