Grandma’s Zucchini Bread

What gardener (or gardener’s neighbor) doesn’t need a way to use up all of the summer abundance of fresh zucchini squash? This recipe for Zucchini Bread was given to me by my Grandma and has been enjoyed by our family over the years.

Summer time is great when you live in a small rural community. Friends, family, and fellow church members like to share the excess from their gardens. Alot of that excess consists of zucchini, which I love!

Here is the recipe, but keep scrolling down the page; I’ve got several photos and instructions on preparing this delicious bread.

 

Here’s what you do..

As you can see, I shredded the zucchini, I like to leave the peel on it, as I think it looks pretty in the bread. I have measured out the zucchini, flour, sugar, cinnamon, baking soda, salt, oil, eggs, and vanilla (I use pure vanilla purchased from a Mexican market, that is why it is clear in the container).

 

Mix together the oil, sugar, and eggs.

 

Now add the flour, cinnamon, baking soda, and salt. Mix well.

 

Add the shredded zucchini and vanilla. Mix well.

 

Pour into greased and floured bread pans…. you will need 2 bread pans as this recipe makes 2 loaves. Place pans in a 325° oven, and bake until done. The recipe says 1 hour, but I never time my baking, I check it after 20 minutes or so, and then every few minutes thereafter. When I can insert a toothpick into the center and it comes out clean, the bread is done.

 

Put a dab of real butter on the warm sliced bread and enjoy! (you can use margarine, but I much prefer butter). Enjoy!!

 

Here’s a funny story…

I once made this for our Sunday School class. Told them it was zucchini bread. No one ate any. The next time I took some, I told them it was sweet bread. It all got eaten that day! The moral of this story….. if you want to take some home and eat it all yourself, tell them it’s zucchini bread; if you would rather not take any leftovers home, tell them it is sweet bread.