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Grandma’s Zucchini Bread

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A moist and flavorful zucchini bread that brings back memories of sunny summer days.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Grate the zucchini by washing and grating your fresh zucchini.
  2. Mix the wet ingredients in a large bowl: whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  3. Combine dry ingredients in a separate bowl: mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Combine the wet and dry mixes by gently folding the dry ingredients into the wet mixture.
  5. Add in the zucchini, folding gently to ensure even distribution in the batter.
  6. Optional: Add in the chopped walnuts or pecans for extra crunch.
  7. Pour the batter into a greased loaf pan.
  8. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes.
  9. Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Wrap the bread in foil or store in an airtight container to keep it fresh. It can be refrigerated for up to a week or frozen for up to three months.

Nutrition

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

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