Grandma’s Excellent Files: I returned from a trip home last summer with 100s of recipes from both grandmas – some were classics I grew up with, others I’d only heard about, and others I can guarantee I’ll never attempt (looking at you pickled cow’s tongue).
Over the past year, I’ve revisited these recipes and attempted to make several – occasionally resulting in failures as some key information for success that only my grandmothers knew was left off the card!
I figured as I have success in the kitchen recreating these recipes I’d share them as part of Grandma’s Excellent Files – in a nod to my maternal grandma who marked her favorites with a handwritten “Excellent” at the top of the recipe cards!
First up is very seasonally appropriate: Grandma Pheifer’s Zucchini Bread! I LOVE a quickbread – 5 minutes of active attention (+ the hour to bake) and you’ve got a delish homemade snack ready to be devoured!
Grandma’s recipe results in a moist interior dotted with zucchini and flavored with cinnamon. My ideal way to enjoy is warm, smeared with butter!
Grandma’s recipe calls for the optional addition of chopped nuts (which I skipped) but next time I think I’ll add chocolate chips and possibly up the amount of zucchini!
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Zucchini Bread
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- Total Time: 1 hour, 5 minutes
- Yield: 1 loaf 1x
Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 cup grated zucchini
- Optional: either 1 cup of chocolate chips or 1 cup of chopped nuts if you’d like.
Instructions
- Preheat oven to 350 degrees. Butter and flour a 9×5 loaf pan.
- In a stand mixer fitted with the paddle attachment (this can also be done by hand in a large bowl with a spoon), combine 2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract and 1 cup granulated sugar and beat on medium speed until thoroughly combined.
- In a large bowl, sift together 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, 1/8 teaspoon baking powder, and 1 1/2 teaspoons ground cinnamon.
- Add dry ingredients to wet along with 1 cup grated zucchini and stir until just combined.
- Pour batter into the prepared loaf pan and bake for 55-60 minutes. A toothpick inserted into the center should come out clean.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Bread
MORE RECIPES CAN BE FOUND HERE.
