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Grandmother’s Zucchini Bread

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A delightful and moist zucchini bread that’s perfect for breakfast or as a snack, incorporating seasonal produce and family traditions.

Ingredients

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  • 2 medium zucchinis, grated
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

For best results, pat grated zucchini with paper towels to remove excess moisture. Wrap the Zucchini Bread in foil or an airtight container for up to 5 days.

Nutrition

Find it online: https://doughgirlbylea.com/zucchini-bread-4/

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