Zucchini is always something we have plenty of in our family during the summer. With the surplus in the garden we often will grate the zucchini and freeze it in 2 cup quantities for baking throughout the year. My grandma has made this recipe all my life and I would imagine most of hers. This recipe was passed to me from my grandma and I use it often.
Grandma’s Zucchini Bread:
This recipe will yield two loaves
- 3 eggs
- 1 cup oil or 1/2 cup oil and 1/2 cup applesauce
- 2 cups sugar
- 2 cups grated zucchini
- 3 tsp vanilla
- 1/2 c nuts, optional
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbs cinnamon
- 1/4 tsp baking powder
In a large bowl stir together eggs, oil, sugar, and zucchini.
Separately sift together flour,baking soda, salt, cinnamon, and baking powder. Then add to zucchini mix.
Stir until just combined, and then mix in nuts and vanilla.
Pour equally into two greased loaf pans. Bake at 325 degrees for about 1 hour. Cool in pans for 10 minutes before turning out on a cooling rack to cool.
I stopped by my grandma’s house the other day and she gave a frozen loaf of zucchini bread to take home. It didn’t last long in our house. Immediately I thought of zucchini sandwiches. Just a simple sandwich of zucchini bread with either cream cheese or peanut butter or both spread between two pieces.
My sister and I took a lot of road trips with my grandparents during the summer. Grandma would always pack these zucchini sandwiches for along the way. Now I find myself packing them anytime we have a long ways to travel. Thank you Grandma for this wonderful memory and the goodies to pass along.