Grammy's Recipe Book Breads
Zucchini Bread
- Prep
- 25 min
- Cook
- 1 hr
- Rest
- 30 mincool
- Total
- 1 hr 55 minstart to eating
Times are our estimates for Grammy's recipe, with unhurried prep.
As written
Word for word from her page, with her spelling and line breaks. [?] marks a word we couldn't read.
Zucchini Bread - Anna
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 3/4 cup sugar
1 cup vegetable oil
1 1/2 tsp vanilla
2 cups grated zucchini
Beat eggs, sugar, oil, vanilla.
add dry ingredients + zucchini.
2 greased loaf pans
350° 60 minutes
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 3/4 cup sugar
1 cup vegetable oil
1 1/2 tsp vanilla
2 cups grated zucchini
Beat eggs, sugar, oil, vanilla.
add dry ingredients + zucchini.
2 greased loaf pans
350° 60 minutes
Grammy's recipe
Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.
Ingredients
Dry
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
Wet
- 3 eggs
- 1¾ cups sugar
- 1 cup vegetable oil
- 1½ teaspoons vanilla
- 2 cups grated zucchini
Method
- Heat the oven to 350° and grease 2 loaf pans.
- Beat the eggs, sugar, oil and vanilla.
- Add the dry ingredients and the zucchini.
- Divide between the pans and bake at 350° for 60 minutes.
Modernized
A present-day cookbook version, with missing steps filled in. These are suggestions, not her words.
Ingredients
Dry
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
Wet
- 3 large eggs
- 1½ cups sugar (or ¾ cup white + ¾ cup brown)
- 1 cup neutral oil
- 1½ teaspoons vanilla
- 2 cups grated zucchini (about 2 medium), lightly squeezed
- 1 cup chopped walnuts or chocolate chips (optional)
Method
- Heat the oven to 350°F. Grease and flour two 8×4-inch loaf pans.
- Grate the zucchini and squeeze it gently in a towel. It should be damp, not dripping.
- Whisk the dry ingredients in one bowl.
- In a large bowl, whisk the eggs, sugar, oil and vanilla. Stir in the zucchini.
- Fold in the dry ingredients until just combined, then the nuts or chips.
- Divide between the pans and bake 50–60 minutes, until a toothpick comes out clean.
- Cool 10 minutes in the pans, then turn out onto a rack.
Ideas to play with
Twists and variations to try. Suggestions, not hers.
Chocolate zucchini bread
Swap ½ cup of the flour for cocoa and add chocolate chips.
Muffins
Bake in lined muffin cups for 20–22 minutes. Makes about 24.
Lemon glaze
Drizzle cooled loaves with 1 cup confectioners’ sugar whisked with 2 tablespoons lemon juice.
Freeze one
Wrap the second loaf and freeze it for up to 3 months.