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.
Ingredients
Scale
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
Instructions
- 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.
- In a large mixing bowl, whisk eggs, sugar, and vegetable oil until the mixture becomes smooth and develops a light, airy texture.
- Gradually sift flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients, mixing gently on low speed to prevent flour from dispersing.
- Grate zucchini and carefully remove excess moisture by pressing with a clean kitchen towel, which prevents the bread from becoming waterlogged.
- Incorporate grated zucchini and vanilla extract into the batter, then gently fold in raisins and pecans using a spatula to distribute ingredients evenly.
- Transfer batter to the prepared bundt pan, smoothing the surface with a spatula to ensure uniform baking and an attractive final appearance.
- Bake for approximately 45 minutes, checking doneness by inserting a toothpick into the center—it should emerge clean when the bread is fully cooked.
- 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