One of my favorite childhood memories was of my grandmother's zucchini bread. So when I got older and began planting my own garden I had to grow zucchini! But no mater what recipe I used, it just wasn't "right." So I called her one day and she finally gave me her zucchini bread recipe!!!
I was over the moon with joy and my taste buds danced with excitement as I whipped up my first batch. Since then, zucchini bread has become a favorite around our home. In fact when I harvest my zucchini, I grate it and bag it, 2 cups to a bag and freeze. That way when we want some bread I just pop a bag out of the freezer and bake.
Now you are in luck, because I am going to share her amazing recipe with all of you! So let's get baking.......
2 Cups Sugar
1 Cup Veg. Oil
2 Cups Zucchini (if you freeze and thaw like I do, make sure you use the liquid in the bag too)
2 Cups Flour
1/4 teaspoon Backing Powder
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoon Cinnamon
2 teaspoon Vanilla
My grandfather used to harvest the black walnuts on his land and over the winter crack them and bag up the nuts. I used to always have nuts in my freezer. Sadly age prevents him from doing this any more and my attempts to do it have been met with squirrels breaking into the garage to steel them when we laid them out to dry before cracking. I have not used nuts the last few year and it tastes just as good! And now my mother who is allergic to walnuts can have some too!
What to do
In a bowl combine the eggs, oil, zucchini and vanilla. In another bowl combine the dry ingredients. Next add the wet ingredients to the dry. Stir enough to combine all the items but don't over do it. Do not "beat" the cake batter type dough.
This makes enough for two loaves. They are on the shorter side (height wise) so if you want to put it all in one standard bread pan you can but you will have to cook long and test with a toothpick. You know, stick it in to see if it comes out clean like you test a cake.
IMPORTANT: Grease and flour your pan or the bread will stick. My grandma forgot to tell me that originally, Opps! Bake at 350 degrees for about an hour. As with any baking, keep your nose alert and use the toothpick test to make sure you don't under or over cook your bread.
So bake some up, crawl under a blanket and read a good book soon! I hope your family enjoys this bread as much as my family does. In fact my son, who is six, would rather have a slice of zucchini bread in his school lunch then cookies! Grandma's recipe really is that good!!! Enjoy!