My Grandma’s Zucchini Bread recipe is a perfectly spiced, moist bread that all of those garden zucchini beg to be made into.
Some of my favorite recipes I have shared with you come from my grandmas and my mom. Recipes that spark a memory of a good time in our past. The sentimental tastes and smells of days gone by. My Grandma’s Zucchini Bread is one of those recipes.
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This is me and my Grandma C. She is my Mom’s Mom, and was such a huge part of my life. She passed away in 1994, about a month after I gave birth to my first child. I was so grateful that she was able to meet him, but to this day, I still miss our daily conversations. When I picture her, most times I picture her in her kitchen, wearing her apron cooking or baking and humming along to her polka music.
I wish I had more pictures of my grandmas and myself together. Back in those days, we didn’t have a camera in hand at all times like we do now. Photos were few and far between. I cherish each and every one of those old pictures. Even the “not so good ones.”
One other luxury we have today? The ability for an instant re-take when someone has their eyes closed. Then? You had to develop the film and wait to see how things looked.
Pin this one so you can find it!
Another thing I cherish? Handwriting. This is the actual recipe card written by my Grandma for this zucchini bread. She had such perfect penmanship, didn’t she?
Handwriting is something that has always had an impact on me. Often times, when I think of someone from my past, I can picture their handwriting. I am one of those who kept notes from high school, and I still keep many of the greeting cards I have received.
Ingredients in Grandma’s Zucchini Bread:
- vegetable oil
- sugar and flour
- salt, baking soda and baking powder
- vanilla and cinnamon
- grated zucchini
- chopped nuts (optional)
I love this recipe for many reasons, one of those reasons is that it makes two loaves. I always make one for us to enjoy and one to share.
Making this classic zucchini bread is simple, too!
Next, you’ll want to sift your flour, baking soda and powder, salt and cinnamon.
Add the sifted ingredients to the wet ingredients. Stir to combine them.
If you want to add in chopped nuts, fold them in now. I used pecans this time. Sometimes I use walnuts, and those are equally as tasty!
Pour into greased loaf pans, and bake them up!
Look at that moist zucchini bread! Go ahead and slice into it while it’s still warm. Spread some butter on it if you wish, or just eat it like this, like I did! I may be bias, but I think it really is the best zucchini bread.
August 8th is National Sneak Some Zucchini on Your Neighbors Porch Day! So, if you are lucky enough to get some zucchini on your porch, bake up some of my Grandma’s Zucchini Bread, and send that second loaf over to your neighbor as a thank you!
I bet you can’t wait to bake up a couple of loaves of this zucchini quick bread?! I have two more loaves in the oven as I type, and I promise you, it smells amazing!
If you are blessed with lots of zucchini, you’ll want to try these other three zucchini breads, too!
Let’s get to my Grandma’s recipe, shall we? I hope that you enjoy her zucchini bread as much as I always have!
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups zucchini, grated
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (optional)
- Preheat oven to 325 degrees, and grease and flour two loaf pans, set aside.
- In a mixing bowl, combine eggs, oil, sugar, grated zucchini and vanilla.
- Sift dry ingredients, flour, baking powder, baking soda, salt and cinnamon, into the wet ingredients and stir to combine.
- Fold chopped nuts, if desired.
- Pour evenly into loaf pans.
- Bake for one hour. Cool slightly before removing from the loaf pan.
We love this with pecans or walnuts!
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Serving Size:1 slice
Amount Per Serving: Calories: 232 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 23mg Sodium: 168mg Carbohydrates: 30g Fiber: 1g Sugar: 17g Protein: 3g