My Nana’s Zucchini Bread

This past weekend actually felt like fall in Maryland, so now I’m ready for all the fun fall activities… pumpkin picking, hayrides, apple festivals, and most importantly my Nana’s zucchini bread!

nana and poppopAlthough zucchini is in season over the summer, there is just something about the cooler weather that makes me crave zucchini bread. Also, the smell of it cooking in the oven – with cinnamon wafting through air – feels kind of fall-ish to me.

Here’s a picture of my Nana and PopPop from Christmas one year, maybe 2010 or 2011? If you’d like to hear more about her, please read Saying Goodbye to My Nana, I wrote it after her passing in 2012.

My mom has been taking care of my PopPop (in addition to watching Jack three times a week), so a couple weeks ago I brought out the ol’ mixer and made some zucchini bread for them to enjoy. The recipe has changed a little bit* over the years, but PopPop says that it tastes as good as ever.

If you come across any delicious looking zucchini, I hope you try out my Nana’s recipe for yourself!

Ingredients:
4 eggs
2 cups sugar
1 teaspoon vanilla
2 tablespoons oil
1 cup apple sauce
2 cups zucchini, grated with the skin on
3 ½ cups flour
1 ½ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ½ teaspoon salt
1 tablespoon cinnamon
1 cup walnuts, chopped

Step 1: Preheat oven to 325 degrees and grease bread pans with oil.

Step 2: Using the mixer, mix eggs and sugar. Add vanilla, oil and applesauce. Then, add zucchini. Mix well. Add flour, baking soda, baking powder, salt and cinnamon. Mix well. Add chopped nuts and stir.

Step 3: Divide batter into 2 pans (or 4 mini loaves). Bake for 60 – 65 minutes. Stab with a sharp knife to see if it is cooked through (it shouldn’t have any drippy bits). Cool for 5 minutes. Remove from pans and cool thoroughly. Wrap in aluminum foil.

Eating instructions: Cut a big slab of zucchini bread and toast it. Smooth some butter over it and let it melt a bit before eating. Make yummy noises.

Do you have a family recipe that you make every year? Do you keep it secret or tell everyone you know so that they can enjoy it too?

 

*Nana’s original recipe calls for 1 cup oil (and no applesauce). I use the oil/applesauce combo instead. She also added 1 cup raisins to her recipe.

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