Grandma’s Zucchini Bread or Muffins Recipe
Anyone else have way too many zucchini in their house right now? And, I’ll be completely transparent…I don’t even like zucchini. And, no one else in my house eats zucchini. EXCEPT in my grandma’s zucchini bread recipe, of course!
Last week, my neighbor gifted us FIVE, yes 5, zucchini, and I love it! That means I spent Thursday night making 6 loaves of zucchini bread. (I still have one zucchini left and gave 2 away to another neighbor and friend.)
This recipe actually makes two loaves – one for now and one to freeze, unless your family is like mine and can eat a whole loaf in just a couple days.
That means you will need two loaf pans. Or, you can always make them as muffins or mini muffins, too. 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
- Pre-heat oven to 350 degrees.
- In a large mixing bowl, combine all dry ingredients (sugar through cinnamon) and form a hole in the center of them.
- Add wet ingredients (eggs through vanilla) to dry ones and mix well.
- Grease two loaf pans, two muffins pans, or one of each.
- Fill pans 1/2 full with mixture.
- Bake at 350 degrees for 1 hour. (Remember, if you make muffins, they will NOT take as long.) Check with the toothpick test.