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Zucchini Bread

Submitted by Heritage.Recipes on Thu, 11/10/2016 - 13:30

Every summer, Josh's dad would grow zucchini that were the size of your upper leg.  It wasn't until Josh was an adult that he discovered that Zucchini are supposed to be less than a foot long and about as big around as your wrist.  So what did Josh's family do with those mammoth zucchini?   Josh's mom would grate them and baked loaves upon loaves of zucchini bread.  Sometimes she would put chocolate chips in them, or walnuts, or raisins.  While we don't grow our zucchini quite so large, we do carry on the tradition of making delicious zucchini bread each summer and fall and we love to mix in delicous surprises including raspberries or chocolate chips, or Kenny's favorite, raisins.  We use the recipe that Josh got from his mom who had in turn gotten it from her mother.   Funny side note:  Josh's mom originally got the zucchini bread recipe from Grandma Coulby, and then years later Grandma Coulby had forgotten that it was her recipe in the first place and asked Josh's mom if she could get a copy of it.  Wasn't she a bit embarassed when she realized she'd asked for her own recipe!

Dish Type: 
Number of Servings: 

3 eggs 
1 cup vegetable oil 
2 cups white sugar 
2 cups grated zucchini 
2 teaspoons vanilla extract 
1/2 cup mixins such as chopped walnuts, chocolate chips, or raisins
1 teaspoon salt 
1/4 teaspoon baking powder 
3 cups all-purpose flour 
3 teaspoons ground cinnamon 
1 teaspoon baking soda


Preheat oven to 325 degrees. 
Grease and flour two 8x4 inch loaf pans. 
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.
In another large bowl, combine flour, cinnamon, soda, baking powder, salt, and nuts.
Stir combined dry ingredients into the egg mixture.
Divide batter into prepared pans. 
Bake for 60 to 70 minutes, or until done.

(You know it's done when a tooth pick inserted in the center pulls out clean.)