Grandma's Zucchini Bread
A sweet, moist, and flavorful zucchini bread that is made using my late grandma's recipe, so you know it's going to be a family favorite!
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Servings2 one-pound loaves (or one 13x4" loaf))
Ingredients
- 3 whole eggs (at room temperature)
- 2 cups granulated sugar
- 1 cup oil
- 3 tsp vanilla
- 2 to 3 cups grated zucchini
- 3 cups flour
- 1 Tbsp salt
- 3 tsp baking soda
- ¼ tsp baking powder
- 3 tsp cinnamon
- ½ cup chopped nuts (optional)
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350º Fahrenheit. Prepare two 1-pound loaf pans, a 13x4" pullman pan, or two regular loaf pans by spraying with non-stick spray or wiping the sides and bottom with butter. Set aside.
- In a large bowl, beat the eggs until they are light and foamy. Then add in the sugar and whisk until smooth. Add in the oil and vanilla and stir until well combined.
- Grate the zucchini using a hand grater or a food processor. There is no need to peel before grating. Do not squeeze the liquid from the grated zucchini. Add it to the wet ingredients. Set aside.
- In another bowl, add the dry ingredients (flour, salt, baking soda, baking powder, and cinnamon and whisk until well combined.
- Slowly mix the dry ingredients in with the wet. Do not overmix. If you are adding the optional nuts or chocolate chips, do so now.
- Pour the batter into the prepared loaf pan or pans. Bake for 45 minutes to an hour or until a toothpick inserted into the middle of the loaf comes out clean. Allow the loaves to cool slightly before removing from the pans.
- Enjoy immediately or allow to come to room temperature and store in an air-tight container.
