Best 4 Grandmas Best Zucchini Bread Recipes
**Grandma's Zucchini Bread: A Taste of Nostalgia with a Healthy Twist**
In the realm of comforting baked goods, few treats can rival the classic zucchini bread. With its moist, tender crumb, subtly sweet flavor, and hints of garden-fresh zucchini, this nostalgic delight has won hearts across generations. Our collection of grandma's best zucchini bread recipes takes this beloved classic to new heights, offering a variety of options to suit every taste and dietary preference. From the traditional, sugar-laden version to healthier takes using alternative flours and natural sweeteners, these recipes promise a slice of heaven in every bite. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you step-by-step to create a loaf of zucchini bread that's moist, flavorful, and sure to be a hit at your next gathering.
GRANDMA'S BEST ZUCCHINI BREAD
This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!
Provided by Korrine
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
- Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 19.3 g
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
ZUCCHINI BREAD- GRANDMA'S
Grandma made several different quick breads. We all loved this Zucchini Bread which was among the best! This recipe makes two loaves. Eat one now and freeze one for later, if you like.
Provided by Kathie Carr
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees. Grease and flour two 8 by 4 inch loaf pans. Set aside. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in another large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- 2. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Wrap in heavy duty foil to freeze one or both loaves. Bread freezes well.
GRANDMA'S ZUCCHINI BREAD
Grandma gave me her recipe card in 1990 ... a recipe cut of some newspaper years before. It was yellowed when she gave it to me 14 yrs ago. This is quick and delicious! If my kids new there was a vegetable in it would they be surprised!!
Provided by Jenipher
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- beat together eggs, oil, sugar.
- add and mix well: zucchini, vanilla, flour, baking powder, baking soda, salt, cinnamon.
- pour into two pans sprayed with non-stick cooking spray.
- Bake at 350* for one hour.
- Makes 2 loaves.
- (prep time includes peeling& grating zucchini).
Nutrition Facts : Calories 2572.9, Fat 118.6, SaturatedFat 16.8, Cholesterol 317.2, Sodium 1000, Carbohydrate 351.9, Fiber 8.3, Sugar 203.7, Protein 30.4
Tips:
- Use fresh zucchini: Fresh zucchini has a higher water content, which makes for a moist bread. If you're using older zucchini, you may need to add more liquid to the batter.
- Grate the zucchini: Grating the zucchini helps to incorporate it evenly into the batter. You can also use a food processor to shred the zucchini.
- Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days: You can also freeze the bread for up to 2 months.
Conclusion:
Grandma's Best Zucchini Bread is a moist and flavorful bread that is perfect for breakfast, lunch, or a snack. It's also a great way to use up extra zucchini. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
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