Grandma P's Zucchini Bread

I've tried a lot of zucchini bread recipes over the years, but I always come back to this one.  It's a recipe my mother started making when I was in high school, and I have yet to find one I like better.  It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy.  The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it. 

When shopping for zucchini, I like to get ones that are small to medium in size.  You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.

My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with baking spray to prevent sticking (I wouldn't think of baking without this stuff).  

Super scrummy!  Full recipe at the the bottom of the page.  Looking for more zucchini bread recipes?  Here you go!

Items used to make this recipe:

(affiliate links)

• professional loaf pans https://amzn.to/2v2W5cj

• baker's joy baking spray https://amzn.to/3LlUnrU

• pure vanilla extract https://amzn.to/3ovS9fE

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Grandma P's Zucchini Bread

makes two 8x4-inch (1 pound) loaves

Printable Recipe

Ingredients

• 2 cups shredded zucchini

• 2 cups granulated sugar

• 1 cup canola oil

• 3 eggs

• 2 teaspoons pure vanilla extract

• 3 cups all purpose flour

• 2 teaspoons ground cinnamon

• 1 teaspopn baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine salt

Directions

1. Preheat oven to 350F and place rack in center position.

2. Spray two 8x4-inch loaf pans with Baker's Joy.

3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.

4. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.

5. Add flour mixture to the zucchini mixture and stir until well combined.

6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.

7. Remove loaves from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing.

8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.

Coconut Almond Granola

I love cooking big meals when we have company, but after a few days (and many, many dirty dishes), I need a break so it's nice to  have a big batch of granola in the pantry.  This one features dried cherries and sliced almonds, but you can easily switch up the fruit and nuts.  It keeps well too so feel free to make it far in advance.

In a large mixing bowl, combine with oats, almonds, coconut, and sunflower seeds.  You can add the dried fruit now if it's plump - otherwise, hold off until a bit later.

In a medium mixing bowl, whisk together the pure maple syrup, brown sugar, oil, vanilla, and salt. 

Pour the maple syrup mixture over the oat mixture and stir well.

Stir until all the dry ingredients are coated.

Pour the mixture into a large roasting pan and bake in a preheated 250F oven.

Bake for 1 hour, stirring every 20 minutes.  Remove from oven and stir in the dried fruit if you haven't already.  Cool completely before transferring to an airtight container for up to a month.

Enjoy!

Items used to make this recipe:

(affiliate links)

• flat whisk https://amzn.to/3gvtV0I

• old fashioned rolled oats https://amzn.to/3ow8VLx

• sweetened flaked coconut https://amzn.to/3gy0KKE

• sliced almonds https://amzn.to/3rBiXx9

• sunflower seeds https://amzn.to/3HKinCY

• pure maple syrup https://amzn.to/2mnDiDO

• pure vanilla extract https://amzn.to/2JpdVuh

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Coconut Almond Granola

makes 8 servings

Printable Recipe

Ingredients

• 3 cups old fashioned rolled oats

• 1 cup sliced or slivered almonds

• 7 ounces sweetened flaked coconut

• 1/3 cup shelled sunflower seeds

• 6 tablespoons pure maple syrup

• 6 tablespoons packed dark brown sugar

• 1/4 cup neutrally flavored oil (canola, safflower, grapeseed, etc)

• 2 tablespoons warm water

• 1/2 teaspoon pure vanilla extract

• 1/2 teaspoon fine salt

• 1 cup raisins, craisins, dried cherries, or other dried fruit (make sure they taste good)

Directions

1. Preheat oven to 250F and spray a large baking dish with nonstick spray.

2. In a large bowl, combine the oats, almonds, coconut, and sunflower seeds; set aside. Note: if your dried fruit is very plump, you can add it now, otherwise wait until step 5.

3. In a medium bowl, whisk together the maple syrup, dark brown sugar, oil, water, vanilla, and salt; pour over oat mixture and stir well until completely coated.

4. Pour mix into prepared baking dish and bake in the center of the preheated oven for 1 hour, stirring every 20 minutes.

5. Remove from oven; stir in the raisins and allow to cool completely before transferring to an airtight container for up to a month. Recipe may be doubled.