• Jennifer Sartell

Old Fashioned Zucchini Bread


My family has been making this recipe for as long as I can remember, and many generations before that. The recipe comes from an old pea-green cookbook with the cover tore off. It has typewriter print and many many years of stains and finger prints. My mom has the cookbook now, but before I moved into my own home, I made copies all of my favorite family recipes and I now have a binder full of them.

One of my favorite recipes is this Zucchini Bread. It's nothing special as far as uniqueness, just a good, hearty, moist loaf that bakes consistently every time. Every year, around zucchini time my mom and I pick a day and knock out as many loaves as we can. They freeze wonderfully! If I know company is coming over, I pull out a loaf the night before and let it thaw on the counter overnight. It's always as delicious as the day we baked them.



Our zucchini is coming in fast already, and a few have gotten away from me before I was able to pick them.



For grilling and sauteing zucchini, I like them small and tender. But many times, after a big rain, or if we go away for a few days the zucchini can easily grow into monstrous gourd-type fruit. These are perfect to shred and use in this recipe.

Zucchini Bread

3 eggs

1 cup cooking oil (vegetable etc.)

2 cups sugar

1 tsp. vanilla

2 heaping cups peeled, cored (scrape out the seeds) and grated zucchini

3 cups all purpose flour

1 tsp. salt

3 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 cup walnuts

1/2 cup raisins

Preheat oven to 350 degrees. Grease and flour loaf pans. Whisk together wet ingredients. Stir in zucchini. Add dry ingredients, raisins and walnuts. Mix until well incorporated. Divide dough between two loaf pans. Bake 60 minutes or until an inserted toothpick comes out dry.

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