Grandma’s Zucchini Bread or Muffins

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zucchini bread

Grandma’s Zucchini Bread or Muffins

I will be the first to admit that I don’t like a lot of vegetables, and I certainly don’t eat zucchini. Except in my grandma’s zucchini bread recipe, of course! I love when my friends or the hubby’s co-workers have extra zucchini in their garden because that means we get this special treat. One thing that I always forget when making this recipe is that it actually makes TWO loaves. So, you will need two loaf pans. Or, you can always make them as muffins or mini muffins, too. When I made this batch, I only had one clean pan so I made one loaf and 12 muffins. Just remember that your muffins will not take nearly as long as your bread. Check them after about 20-25 minutes with the toothpick test.


2 cups sugar
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
3 teaspoons cinnamon
3 eggs (beaten until foamy)
2 sticks melted butter
2 cups grated unpeeled zucchini
3 teaspoons vanilla


  1. Mix all dry ingredients (sugar through cinnamon) and form a hole in the center of them.
  2. Add wet ingredients (eggs through vanilla) to dry ones and mix well.
  3. Grease two loaf pans, two muffins pans, or one of each.
  4. Fill pans 1/2 full with mixture.
  5. Bake at 350 degrees for 1 hour. (Remember, if you make muffins, they will NOT take as long.) Check with the toothpick test.
  6. Enjoy!

zucchini muffins

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