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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Grandma's Zucchini Bread Recipe

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This recipe for Grandma's Zucchini Bread is from Cornish Ward Cook Book 2024, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Zucchini Bread:
2 cups sugar
1 cup oil
3 eggs
2 cups shredded zucchini
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cloves (optional)
2 tsp nutmeg
2 tsp cinnamon
1 tsp salt
1 tsp vanilla
1/4 cup chopped walnuts (optional)

For Lemon Icing:
1 cup powdered sugar
1 Tbsp fresh lemon juice
Directions:
Directions:
Preheat oven to 350º F.

Mix together sugar and oil; then add eggs and mix well. Mix in vanilla.

In a separate bowl, mix flour, baking soda, baking powder, cloves, nutmeg, cinnamon, and salt. Mix well.

Add the two mixtures together and mix thoroughly. Add zucchini and walnuts.

Pour evenly into loaf pans. Bake for 45 minutes to 1 hour, until baked through.

Remove from oven and cool on cookie cooling rack for 10 minutes. Then remove from loaf pans and place onto foil or wax paper.

Make lemon icing: Mix about 1 cup powdered sugar, and at least 1 Tbsp of fresh squeezed lemon juice together until desired consistency is achieved. Split lemon icing between both zucchini loafs and pour onto warm loafs. Serve when completely cooled.
Personal Notes:
Personal Notes:
My grandma used to wrap loaves in foil and store in her fridge. Let loaves cool completely and icing set, or will stick to foil wrapping.

 

 

 

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