Grandma Julie’s Zucchini Nut Bread


There is nothing like making a family recipe. When I was a child, she always had a loaf ready for me when I came over. I always added a nice glob of butter to the bread and let it melt over the warmth of it. MMMMMMM!!!!

Today, I want to keep her memory alive by sharing her recipe with you. Sure, it may not be anything too special or unique, but it means the world to me. Plus, you will certainly agree that it is delicious. If you want to try another of her go to recipes check out her jello cake. If you need tips on purchasing and storing zucchini, click here.


  • 3 cups of Sifted Flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 tbsp vanilla
  • 2 cups grated, unpeeled zucchini
  • 1 tsp flour mixed with 1/2 cup of chopped nuts

Sift together flour, cinnamon, baking soda, salt, and baking powder. Next, beat the eggs well. Then, gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Combine nuts with 1 tsp of flour and stir into the batter. Pour into greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans. (Makes 2 loaves). Bake at 350 for one hour or until done.

Pro Tips

PRO TIP: Use a toothpick to test the “done-ness.” If it comes out clean, it is done. I would check it at about 40 minutes because over done will make for a dry loaf.

PRO TIP 2: Grandma used to freeze loaves when she made them in bulk. She wrapped them very well in plastic wrap.

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