Grammy’s Zucchini Bread

My grammy’s zucchini bread is a core food memory for me.  That and sliced cantaloupe will always bring me right back to my grammy’s kitchen in the summer.  The reason her bread was so delicious is because it had two whole cups of sugar and nearly one cup of oil.  I hope you find that this zucchini bread recipe is just as delicious.

Ingredients

• flour (I used all-purpose)
• baking powder
• baking soda
• cinnamon
• walnuts (or nuts of choice)
• vegetable oil
• milk (we used half and half and whole milk)
• eggs
• sugar
• vanilla extract
• zucchini

Why You’ll Love This Recipe

You’ll love this recipe because it’s an easy and delicious way to use up all that fresh summer zucchini.  It’s simple to make with basic pantry ingredients, and the result is perfectly moist, tender and full of flavor.  Whether you enjoy it as a breakfast, snack, or even dessert with a bit of vanilla bean ice cream, it’s one of those recipes you’ll want to make on repeat all zucchini season long.

Ingredient Substitutions for Zucchini Bread

As a recipe developer, it’s common for people to ask me for substitutions to certain recipes of mine.  Here are some easy zucchini bread substitutions that would work in this recipe:

• Flour:  swap all-purpose flour for white whole wheat flour, or replace up to half with whole wheat flour.  A 1:1 gluten free baking flour can also work for a gluten free version.
• Vegetable Oil: Use canola oil, avocado oil, melted coconut oil, or melted butter.  Unsweetened apple sauce can replace some of the oil for a lower fat option, though the bread may be slightly less rich.
• Sugar:  Substitute brown sugar for some or all of the granulated sugar for a deeper, more caramel like flavor.  A granulated baking sugar substitute can also work, depending on the brand.
• Eggs:  For an egg-free version, try a flax egg (1 tablespoon of flaxseed mixed with 3 tablespoons of water for each egg).  Keep in mind that replace all three eggs may make the loaf a little denser.
• Walnuts:  Pecans are an easy swap, or simply leave the nuts out.  You could also add chocolate chips, dried cranberries or raisins instead.
• Cinnamon:  Try pumpkin pie spice, apple pie spice, or a little nutmeg along with the cinnamon.
• Vanilla extract:  Almond extract can be used, but because it’s stronger, only use half as much.  Maple extract is another fun option.
• Zucchini:  Yellow summer squash is the easiest substitute and works almost exactly the same as zucchini.  You usually don’t even have to peel it.
• Milk:  If a zucchini recipe (like mine) calls for milk, virtually any diary or nondairy milk can be used interchangeably.

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Grammy's Zucchini Bread

Yield: 20

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

My grammy's zucchini bread was the best I ever tasted, and it's no wonder! Her original recipe called for nearly a cup of oil and two cups of sugar. I've reduced both to create these loaves, and it's just as decadent.

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Ingredients

• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup walnuts, chopped
• 1/4 cup vegetable oil
• 1/2 cup milk of choice (I used 1/4 cup heavy cream and 1/4 cup skim milk)
• 3 eggs
• 1 cup sugar
• 2 teaspoons vanilla extract
• 3 cups zucchini, shredded

Instructions

1. Preheat your oven to 350 degrees. Spray two 8x4 inch loaf pans with avocado oil spray, or line them with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and cinnamon until combined.
3. In a large mixing bowl, whisk together the vegetable oil, eggs, sugar and vanilla extract until smooth.
4. Stir in the shredded zucchini into the wet ingredients.
5. Gradually add the dry ingredients to the wet ingredients, stirring until no dry streaks remain. Try not to over mix.
6. Divide the batter evenly between the two loaves. Top one loaf with the chopped walnuts, stirring to combine into the batter.
7. Bake for 35-45 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs attached.
8. Let the loaves cool for 15 minutes, then transfer them to a wire rack to cool completely before slicing.

Nutrition Information

Yield 20 Serving Size 1
Amount Per Serving Calories 272Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gCholesterol 28mgSodium 122mgCarbohydrates 44gFiber 2gSugar 14gProtein 6g

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If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.

In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.

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