This is very moist and delicious Zucchini Bread recipe from my husband’s grandma! 🙂
I couldn’t wait to share this recipe with you all, because when I had this grandma’s zucchini bread very first time, I was like “OMG!!! What, is this?!”
It is so moist, perfectly sweet, perfect amount of texture and so delicious!!
Hope you can find a time to bake this sometime this week or coming weekend guys!! Love you all!!
Grandma's Zucchini Bread Recipe & Video
Prep time
Cook time
Total time
Author: Seonkyoung Longest
Serves: 4 mini zucchini breads
Ingredients
- 3 cups all propose flour
- 2 cups granulated sugar
- ½ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. / 5g salt
- 1 Tbs. cinnamon
- 3 eggs, room temperature
- 1 cup vegetable oil
- 1 tsp. vanilla extract or paste
- 2 cups / 300g shredded zucchini
- ½ cup chopped nuts, such as walnuts or pecan
For the Lemon Icing
- 1 cups powdered sugar
- zest from 1 fresh lemon
- 1½ Tbs. lemon juice
Instructions
- Preheat your oven 325°F
In a large mixing bowl, whisk flour, sugar, baking power, baking soda, salt and cinnamon thoroughly. Now, add eggs, oil, vanilla and zucchini, mix with a spatula until mine thoroughly.
- Fold in walnuts and your zucchini bread batter is done, super easy, right?! 🙂
- Pour batter into 3 to 4 of 4.5 x 2.5 x 2.3 mini loaf paper bakeware. If you are using regular mini loaf pan, please don’t forget to grease them!
- Bake in preheated oven for 55 minutes to an hour or until a tester comes out clean.
- Meanwhile, make lemon icing by mixing all ingredients for lemon icing in a mixing bowl.
- Cool zucchini bread in pans for 10 to 15 minutes. Turn out onto wire racks or a flat surface to cool thoroughly.
- Pour icing right on top and enjoy!
Grandma's Zucchini Bread
Prep time
Cook time
Total time
Author: Seonkyoung Longest
Ingredients
- 3 cups all propose flour
- 2 cups granulated sugar
- ½ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. / 5g salt
- 1 Tbs. cinnamon
- 3 eggs, room temperature
- 1 cup vegetable oil
- 1 tsp. vanilla extract or paste
- 2 cups / 300g shredded zucchini
- ½ cup chopped nuts, such as walnuts or pecan
- 1 cups powdered sugar
- zest from 1 fresh lemon
- 1½ Tbs. lemon juice
Instructions
- Preheat your oven 325°F
- In a large mixing bowl, whisk flour, sugar, baking power, baking soda, salt and cinnamon thoroughly. Now, add eggs, oil, vanilla and zucchini, mix with a spatula until mine thoroughly.
- Fold in walnuts and your zucchini bread batter is done, super easy, right?! 🙂
- Pour batter into 3 to 4 of 4.5 x 2.5 x 2.3 mini loaf paper bakeware. If you are using regular mini loaf pan, please don’t forget to grease them!
- Bake in preheated oven for 55 minutes to an hour or until a tester comes out clean.
- Meanwhile, make lemon icing by mixing powdered sugar, lemon zest and juice in a mixing bowl.
- Cool zucchini bread in pans for 10 to 15 minutes. Turn out onto wire racks or a flat surface to cool thoroughly.
- Pour icing right on top and enjoy!
Nutrition Information
Calories: 6074 Fat: 278g Saturated fat: 25g Unsaturated fat: 239g Trans fat: 2g Carbohydrates: 844g Sugar: 527g Sodium: 3464mg Fiber: 24g Protein: 74g Cholesterol: 558mg
2 comments
Hi there. I love and have tried many of your recipes. I had a problem with the zucchini bread. When combining all the ingredients, it was very dry and the batter did not come out as in the video. Not wet at all. I added some milk, so we will see what it comes out like. lol
I did the same, the video said 2 cups flour and the recipe says 3 cups….