My Granny’s easy zucchini bread recipe – the only zucchini bread I will ever make! Crunchy on the outside with a super tender crumb and flavour that is out of this world, you won’t ever need another zucchini bread recipe!
Sometimes I get super freaked out about how conversations I have in my mind seem to occur at almost the exact same moment with my sisters. Over the last couple of months I’ve started collecting the recipes from my Granny that I love, thinking that it would be a great idea to get them all up on the blog so that our family has them all in one place. Then the other day, my youngest sister (hey, Claire!) who is at university in Dunedin messaged me asking if I had a recipe for one of Granny’s desserts that she used to make for our birthdays. I didn’t have that one, so Claire then suggested that maybe we should get all of her recipes, plus my other Grandma’s and make a collection of them. Ding!
We’ve decided that it will be our summer project when she is home but until then, I just HAD to share this one for Granny’s zucchini bread. Mostly because we are still working our way through an outrageous amount of zucchini this year. I’ve frozen some too, so that I can make this zucchini bread all year!
It’s important to note here that I’m typically a tinkerer when it comes to recipes…I can’t help it! I’m always playing around, changing this or that and trying to improve them. But this recipe is exactly as it came to me, because all the tinkering in the world can’t mess with Granny’s zucchini bread recipe! Sometimes there is no room for improvement, and this is definitely one of those times.
The first time I made it, as soon as it was in the oven I knew that it was right – that smell took me right back to my childhood! And it tasted just as good as I remember. The coolest thing though was that in exchange for the recipe, my Granny said I had to take her some…it was so fun to be taking her baking instead of the other way around which is how it has always been. Granny even used to make this for me when I was at university! Some kids never grow up 🙂
The only thing I did alter slightly was the method. Granny makes hers in the food processor, but I can never be bothered lugging it out. I flagged all mixers for this recipe, and used good old fashioned mixing bowls and whisks. Who would have thought! And it’s so simple. Whisk together the dry ingredients in one bowl, whisk the wet ingredients in another bowl, add them together and fold in the walnuts. Then bake!
I seriously considered adding a streusel topping because there is not much that a streusel topping doesn’t improve, but I just couldn’t bring myself to do it. Maybe next time!
From the crunchy outside to the tender and delicious sweet zucchini crumb inside there is nothing about this zucchini bread you won’t love. And on top of that, there are little surprise walnut crunches in every bite!
The smell of it baking is enough to make you want to pull it out of the oven early (don’t!!) and once you slice the bread you will be hard pressed not to eat the entire loaf in one sitting.
Granny always spreads her slice with butter, but I love it just as it is.
My Granny's zucchini bread recipe - the only zucchini bread I will ever make! Crunchy on the outside with a super tender crumb and flavour that is out of this world, you won't ever need another zucchini bread recipe!
- 1 3/4 cups (245g) flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 3/4 tsp salt
- 2 eggs
- 1 1/3 cups (280g) sugar
- 2 tsp vanilla extract
- 1/3 cup oil (canola, vegetable, coconut)
- 1 1/2 cups (250g/about 1 large zucchini) grated zucchini
- 1/2 cup chopped walnuts
Pre-heat the oven to 180°C/350°F and spray a loaf tin with non-stick spray or line it with baking paper.
In a large mixing bowl whisk together the flour, baking powder, cinnamon & salt and set aside.
In a medium sized bowl whisk the eggs. Add the sugar, vanilla, oil and zucchini and combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold through the chopped walnuts.
Pour the mixture into the prepared loaf tin and bake for 45-50 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
Remove from the oven and allow to cool completely in the loaf tin before removing and slicing.
Store the loaf in an airtight container at room temperature for 5 days.
This bread also freezes well. You can either freeze the loaf whole, or slice the loaf, lay the slices out on a baking tray and freeze. Once the slices are frozen, transfer them to a freezer proof container or snaplock bag. This way you can simply pull one slice out at a time and defrost it in the microwave or on the bench.