A classic zucchini bread from Grampa Frank April — moist and spiced with cinnamon, sweetened with sugar, and packed with shredded zucchini. Makes two loaves. Nuts and raisins optional but welcome.
Ingredients
2 c zucchini, shredded
2 c sugar
3 eggs
1 c oil
1 tsp salt
½ tsp baking powder
1 tsp baking soda
3 tsp vanilla
3 c flour
3 tsp cinnamon
Nuts and raisins (optional)
Instructions
Preheat oven to 350°F. Grease two loaf pans.
In a large bowl, mix together the zucchini, sugar, eggs, oil, salt, baking powder, baking soda, and vanilla until well combined.
Add the flour, cinnamon, and any optional nuts or raisins. Mix until just combined.
Divide batter evenly between the two prepared loaf pans.
Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Grampa Frank April's recipe — passed down through the April family.
Don’t overmix: Once the flour goes in, mix until just combined. Overmixing makes the bread tough.
Nuts and raisins: Both are optional but add great texture and flavor. Walnuts or pecans work well.
