I just couldn’t keep this family recipe all to myself any longer.
My Grandma Anna is one of the sweetest ladies you’ll ever meet. Every time she comes down to visit we always bake together. Even before I was into the whole cooking thing. About a year ago we made this zucchini bread and I’ve been waiting for zucchini to be in season to make it again. Although it makes 2 loaves, it won’t last long in the house at all. However, it does freeze well. Just slice, freeze, microwave some up and it’s as delicious as it was right out of the oven.
It’s extremely moist on the inside while the edges are slightly crisp. I love the crunch of the walnuts and chewy sweetness from the raisins. The warmth of cinnamon and the brightness of the lemon zest is what really brings out the depth of flavor- which makes this recipe a definite keeper.
It will also make your house smell like fresh baked zucchini bread for two days straight. Zucchini bread should be a candle scent, that’s all I’m sayin’.
Grandma’s Zucchini Bread:
Ingredients: (makes 2 loaves)
2 cups grated zucchini (I used two large ones)
1 lemon’s zest
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons cinnamon
1 cup vegetable or canola oil
2 cups sugar
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees. Sift dry ingredients. beat in oil, eggs, sugar, unil combined. Then, beat in grated zucchini, lemon zest, walnuts, and raisins until combined. Grease two bread pans and bake for 55-60 minutes or until a toothpick is inserted and comes out clean.
Serve it warm with a pat of butter and you will know why it’s been in the family recipe book for ages.