When I think of my Nana, I usually think of her in the kitchen. Amazing things came out of that kitchen, including a fair share of baked goods. I recently found her Zucchini Bread recipe and gave it a try. Zucchini is in abundance this time of year so this is a very inexpensive snack for the whole family.
Grate zucchini on a hand grater or in a food processor
- Nana's Zucchini Bread
- 4 eggs
- 2 cups sugar; 1/2 white and 1/2 brown. (I used slightly less of each)
- 1 cup vegetable oil (or coconut oil)
- 1 teaspoon vanilla
- 3 1/2 cups flour (I used white whole wheat)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 2 cups grated zucchini
- 1 cup chopped nuts
- 1 cup raisins
- Pour hot water over raisins in a separate bowl and set aside.
- Beat eggs in a large bowl. Add the sugar gradually, beating as you go and add the oil and vanilla.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the egg mixture, alternating with the zucchini.
- Stir in the chopped nuts.
- Drain raisins and stir in. (Nana's note: you may substitute another cup of raisins for the nuts.)
- Bake in a greased and floured loaf pan in a 350 degree oven for 55-60 minutes. Makes 2 loaves.
- My note: since this is a double recipe, I make one loaf of bread and one pan of muffins (12). Muffins take only 35 minutes so set a double timer. I use the timer on my iPhone so I always have it with me while I'm running after the kids.
I plan to bake and cook my way through some more of my Nana’s recipes. Thanks for everyone who gave suggestions of how to preserve her recipes from the Facebook page. If you have another suggestion, please leave it in the comments.
About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.