Zucchini Bread


There aren’t many memories I have of my grandma, but her fresh baked zucchini bread will always be a cherished one.  I can remember walking into my grandparents’ house with the delightful smell of zucchini bread baking in the oven.  It was a treat I always looked forward to knowing we were going for a visit; that and those little fudge striped cookies with the hole in the middle.  She always had those, and we would eat them off of our pinky fingers, pretending to be fancy with our tea.

I wish I could have had more time to spend with my Grandma Cecilia.  My mother has told me stories about how she used to bake fresh traditional bread for the whole neighborhood, about 20 loaves, every week!  My mom, when she was little, would help her punch down the dough after it would rise.  And how the neighbor kid would eat almost half the loaf she gave him just going home, until my grandma started making him his own little loaf.

Zucchini bread was grandma’s favorite, and she always said it was “better than banana bread”.  I actually hadn’t had zucchini bread for quite a long, long while; until I asked my mom for my grandma’s recipe.  And I’m so happy I did.  It is just as good as I remember it being when I was a little girl.

MamaGroveBlog | Grandma & I
-My grandma & I, Summer of 1991-

| Ingredients |

   -Makes 2 loaves-
✷3 cups flour
✷1 tsp salt
✷1 tsp baking soda
✷1/4 tsp baking powder
✷1 tbsp cinnamon
✷3 lightly beaten eggs
✷1 cup brown sugar
✷1 cup granulated sugar
✷1 tbsp vanilla
✷3/4 cup vegetable oil
✷3 cups grated zucchini (about 2 large zucchinis)
*optional – add in 1 cup nuts*

| Directions |

Pre-heat oven to 350°F
Mix together dry ingredients in a large bowl & set aside.
In another bowl, mix the eggs, sugars, oil & vanilla with a stand or hand mixer until just blended.  Next, stir in the grated zucchini by hand.
Combine the dry ingredients into the zucchini mixture by slowly stirring in a little at a time, until all ingredients are mixed.  *add in nuts at this point if desired*
Spray loaf pans with non-stick baking spray, and divide mixture between 2 loaf pans (9″ or  8″).  Bake for 55 mins.
Let cool, slice, and enjoy with a spread of butter!

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1 Comment

  1. your post brought back the very same memory. But she was my Great Aunt, married to my grandmother’s Brother Walter. And I remember her bread when we used to go to their house in South St. Paul on 13th.

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