Thursday, July 25, 2013

Grandma's Homemade Zucchini Bread Recipe

fresh zucchinis for bread making
My grandmother loved to spend time in the kitchen and was really passionate about baking. My gram passed on her passion for baking to me and I am passing that love onto my adult daughter. Last weekend my daughter and I went to the local Farmer's Market and bought a 1/2 bushel of fresh organically grown Zucchinis and brought them home and made homemade zucchini bread. Here is the recipe that we used.

This recipe will make 2 regular sized Zucchini loaves and once can wrap & freeze them for later use...up to 3 months in the freezer. When ready to use...thaw at room temperature or thaw in the refrigerator.

Grandma's Homemade Zucchini Bread Recipe

3 large eggs
1 cup light brown sugar
1 cup granulated sugar
1 cup vegetable oil
2 cups peeled & shredded zucchini
3 cups all purpose flour
1 tsp. salt
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda

Beat the large eggs in a mixing bowl and then beat in the sugars and vegetable oil until well combined. In another bowl combine together the all purpose flour, salt, ground cinnamon, baking powder and baking soda. Slowly beat the dry ingredients into the wet ingredients in the first bowl until well combined. Stir in the shredded zucchini until it's well blended together...I do this by hand which takes about 2 minutes to accomplish.

Lightly spray two loaf pans with non-stick cooking spray. Preheat oven to 350 degrees F. Pour half of the batter into each loaf pan and bake for 45 to 50 minutes or until done. Each oven varies so check on your breads at the 30 minute cooking mark to see how yours are progressing and adjust time & temperature at that time. Once they are done, remove and let cool before serving.

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