The Best Zucchini Bread Recipe Straight From Grandma Lucy’s Oven

Summers bursting with garden abundance bring memories of grandma Lucy’s zucchini bread filling our kitchen with warmth and comfort.

Her cherished recipe transforms simple ingredients into a delightful treat that sparks nostalgia.

Moist, tender, and subtly sweet, this bread captures the essence of home-baked goodness.

The blend of spices and fresh zucchini creates a harmony of flavors that dance on your palate.

Each slice tells a story of love, tradition, and culinary magic passed down through generations.

Rich with nutmeg and cinnamon, this bread makes the perfect companion to your morning coffee or afternoon tea.

You’ll want to savor every crumb of this timeless family recipe that celebrates the simple joys of baking.

Why Grandma Lucy’s Zucchini Bread Is a Family Treasure

• Transform simple ingredients into a mouthwatering zucchini bread that feels like a homemade treasure, perfect for turning ordinary moments into special memories.
• Navigate the recipe with ease, thanks to clear instructions that guide even novice bakers through each step, making success feel effortless and delightful.
• Adapt the recipe with optional mix-ins like raisins and pecans, allowing personal creativity to shine while maintaining the classic zucchini bread charm.
• Incorporate fresh zucchini into a sweet treat that masks vegetables so brilliantly, kids and picky eaters will never suspect they're enjoying something healthy.

Grandma Lucy’s Zucchini Bread Ingredient List

• Eggs: Add richness and help bind the bread together.
• Sugar: Provides sweetness and helps create a tender texture.
• Vegetable Oil: Keeps the bread moist and soft.
• Vanilla Extract: Adds depth of flavor and aromatic sweetness.

• Flour: Forms the base structure of the zucchini bread.
• Baking Powder, Baking Soda: Help the bread rise and create a light texture.
• Salt: Enhances overall flavor of the bread.
• Cinnamon: Adds warm, comforting spice to the recipe.

• Zucchini: Adds moisture, nutrition, and subtle green color to the bread.
• Raisins, Chopped Pecans: Provide texture and additional flavor notes.

How to Bake Zucchini Bread the Way Grandma Did

Step 1: Warm Up The Oven

Set your oven to 350°F.

Generously coat a bundt pan with non-stick baking spray, ensuring every surface is covered to prevent sticking.

Step 2: Whip Wet Ingredients

• Eggs
• Sugar
• Vegetable oil

Blend these ingredients until the mixture becomes smooth and develops a light, frothy texture.

Step 3: Incorporate Dry Components

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon

Mix gently on low speed to prevent creating a flour explosion in your kitchen.

Step 4: Prepare Zucchini

Grate the zucchini and remove excess moisture by squeezing it with a clean kitchen towel.

This crucial step prevents your bread from becoming soggy.

Step 5: Combine All Elements

• Grated zucchini
• Vanilla extract
• Raisins
• Chopped pecans

Stir gently to distribute ingredients evenly without overmixing.

Step 6: Bake To Perfection

Transfer the batter to the prepared bundt pan, smoothing the top with a spatula.

Bake for approximately 45 minutes, checking doneness by inserting a toothpick into the center.

The toothpick should come out clean when the bread is fully baked.

Step 7: Cool And Slice

Allow the bread to rest in the pan for 10 minutes.

Carefully turn it out onto a wire rack and let it cool completely before slicing.

Patience ensures cleaner, more beautiful slices.

Helpful Baking Tips from Grandma’s Recipe Box

• Squeeze out excess moisture from grated zucchini to prevent a soggy bread texture and ensure a perfect, light crumb.
• Stir dry ingredients just until combined to maintain a tender, soft bread without developing tough gluten strands.
• Swap pecans for walnuts or add chocolate chips for a delightful twist on the classic zucchini bread recipe.
• Wrap cooled bread tightly in plastic wrap and freeze for up to 3 months, making it a convenient make-ahead treat.
• Use the toothpick test to ensure the bread is fully baked, inserting it into the center and looking for a clean release.

Storing and Reheating Zucchini Bread Properly

• Store zucchini bread in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator. Keep the bread whole to maintain moisture and freshness.
• Wrap the entire unsliced bread in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut bread into individual slices, separate with parchment paper, and place in a freezer-safe bag. Freeze for up to 2 months. Microwave for 20-30 seconds or toast directly from frozen.
• Warm refrigerated or thawed slices in the microwave for 15-20 seconds. For a crispier texture, use a toaster oven or regular oven at 350°F for 3-5 minutes until heated through.

What to Enjoy With Grandma Lucy’s Zucchini Bread

• Enhance Flavor Harmony: Creamy vanilla bean ice cream complements the warm cinnamon notes and adds luxurious richness to each zucchini bread slice.
• Beverage Pairing: Brew a smooth medium-roast coffee or spiced chai tea that echoes the bread's comforting cinnamon undertones and balances its subtle sweetness.
• Nutty Companion Spread: Whip up a maple-pecan butter by blending softened butter with pure maple syrup and crushed toasted pecans, which heightens the bread's existing nut profile and adds decadent moisture.
• Textural Contrast Topping: Drizzle a light cream cheese glaze with a hint of orange zest to introduce bright citrus notes that cut through the bread's dense, hearty texture and provide a tangy counterpoint.

Flavored Twists on This Classic Recipe

• Gluten-Free Zucchini Delight: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version that maintains the bread's soft texture.
• Vegan Zucchini Option: Substitute eggs with flax eggs, use coconut oil instead of vegetable oil, and swap regular sugar with coconut sugar for a plant-based alternative.
• Low-Sugar Zucchini Loaf: Use stevia or monk fruit sweetener instead of sugar, reduce overall sweetener quantity, and add extra spices like nutmeg for enhanced flavor complexity.
• Nut-Free Zucchini Bread: Eliminate pecans and replace with sunflower seeds or pumpkin seeds for a crunchy texture without nut allergens, keeping all other ingredients consistent.

FAQs

• Why do I need to squeeze out the zucchini moisture?

Removing excess water prevents your bread from becoming soggy and ensures a perfect, moist texture without being wet or dense.

• Can I skip the pecans or raisins?

Absolutely! You can omit them or substitute with chocolate chips, walnuts, or other mix-ins that you prefer. The base recipe remains the same.

• How do I know the bread is fully baked?

Use the toothpick test – insert a toothpick into the center of the bread. If it comes out clean with no wet batter, the bread is done. The top should also be golden brown.

• Is this recipe beginner-friendly?

Yes! This zucchini bread recipe is straightforward and forgiving. Even novice bakers can successfully make this delicious bread by following the steps carefully and measuring ingredients accurately.

Grandma Lucy’s Zucchini Bread Recipe

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4.8 from 18 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Grandma Lucy’s zucchini bread weaves nostalgic family memories into a delightful Southern comfort classic. Warm spices and moist zucchini create a perfectly balanced slice that connects generations through sweet, homemade goodness you’ll cherish.

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Ingredients

Scale 1x2x3x

Zucchini:

• 2 cups zucchini, grated
• 1 cup pecans, chopped
• 1/2 cup raisins

Wet Ingredients:

• 3 eggs
• 2 cups sugar
• 3/4 cups (180 milliliters) vegetable oil
• 3 teaspoons vanilla extract

Dry Ingredients:

• 2 cups flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons cinnamon

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Instructions

1. Preheat the oven to 350°F and prepare a bundt pan by coating thoroughly with non-stick baking spray, ensuring complete coverage to prevent sticking.
2. In a large mixing bowl, whisk eggs, sugar, and vegetable oil until the mixture becomes smooth and develops a light, airy texture.
3. Gradually sift flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients, mixing gently on low speed to prevent flour from dispersing.
4. Grate zucchini and carefully remove excess moisture by pressing with a clean kitchen towel, which prevents the bread from becoming waterlogged.
5. Incorporate grated zucchini and vanilla extract into the batter, then gently fold in raisins and pecans using a spatula to distribute ingredients evenly.
6. Transfer batter to the prepared bundt pan, smoothing the surface with a spatula to ensure uniform baking and an attractive final appearance.
7. Bake for approximately 45 minutes, checking doneness by inserting a toothpick into the center—it should emerge clean when the bread is fully cooked.
8. Allow bread to rest in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely before slicing, which helps maintain the bread’s structural integrity.

Notes

• Squeeze zucchini thoroughly to prevent soggy bread and ensure a perfect texture with minimal moisture.
• Use fresh, firm zucchini for the best flavor and consistency, avoiding watery or overripe vegetables.
• Replace pecans with sunflower seeds or almonds for nut-free variations, maintaining the bread’s delightful crunch.
• Reduce sugar by one-third and substitute with applesauce for a healthier, lower-calorie version without compromising taste.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 17 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 50 mg