Grandma's Zucchini Bread
Nothing says summer like fresh baked goods straight out of the oven, and my grandma's recipe for soft and sweet zucchini bread is the best!
Servings: 8 mini loaves
Equipment
- 8-cavity mini loaf pan
Ingredients
- 3 eggs
- 1 and ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350℉ and lightly grease the mini loaf pans.
- In a medium mixing bowl, add the eggs, oil, sugar and vanilla. Stir well until combined.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Pour the dry ingredients into the wet mixture. Stir until just combined.
- Next, mix in the grated zucchini and chopped nuts.
- Pour the batter into mini loaf pans. Fill each tin about three-quarters full.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean when inserted into the middle of the loaves.
Notes
Notes: Grated zucchini naturally holds moisture that keeps the bread soft, so there's no need to squeeze it dry. If it looks especially wet or is pooling with liquid, just dab it lightly with a paper towel before adding it to the batter.
*This recipe makes two regular-sized loaves. To bake in full-sized bread pans, bake at 350℉ for 60 minutes or until done.