Zucchini Bread
Sweet summer zucchini bread, perfect for toasting. Easy to make and just like grandma’s
- 1 Cup sugar
- 1 Cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soca
- 1 tsp salt
- 2 1/2 cups flour
- 3 tsp cinnamon
- 3 eggs
- 1 Cup vegetable or coconut oil
- 2 cups shredded zucchini (peeled)
- 1 tsp vanilla
This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.
The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.
The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby.
Mix in the order listed. ( You don’t need a mixer- I just add all ingredients in order and stir with a wooden spoon.)
Pour into two greased loaf pans and bake at 325 for 1 hour or until a toothpick comes out clean.
Note: Peel and shred zucchini using a cheese grater. You’ll need 3-4 small zucchini or 2 large to get 2 cups. This bread is great toasted for breakfast topped with butter or cream cheese. This bread freezes really well, so make some extra when zucchini is plentiful.
This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.
The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.
The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby.
Mix in the order listed. ( You don’t need a mixer- I just add all ingredients in order and stir with a wooden spoon.)
Pour into two greased loaf pans and bake at 325 for 1 hour or until a toothpick comes out clean.
Note: Peel and shred zucchini using a cheese grater. You’ll need 3-4 small zucchini or 2 large to get 2 cups. This bread is great toasted for breakfast topped with butter or cream cheese. This bread freezes really well, so make some extra when zucchini is plentiful.
This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.
The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.
The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby.
So go ahead and use all the zucchini that is still plentiful. You can feel good knowing you are eating bread that’s full of veggies…
P.S. Meal planning not your thing? Join Plan To Eat...it may just change your mind! It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined!
