You know, there are some recipes that just… live in your soul. They’re not just about the ingredients or the steps; they’re tied to memories, to moments, to the people who made them special. For me, that recipe is my Grandma Elsie’s Zucchini Bread. Now, I know what you might be thinking, “Zucchini bread? Isn’t that a bit… expected?” But trust me, this isn’t your average, slightly dry, afterthought of a quick bread. This is the kind of zucchini bread that makes you close your eyes with the first bite. It’s impossibly moist, bursting with cinnamon spice, and has this subtle sweetness that just hits all the right notes. It’s what I bake when I need a serious dose of comfort, or when I’ve got a surfeit of garden zucchini and don’t want it to go to waste. It’s like a warm hug in cake form, and it’s honestly one of my family’s most requested treats. Forget those store-bought muffins; this is the real deal, and once you try it, you’ll understand why it’s become a staple in my kitchen, just like it was in hers.
What is Grandma Elsie’s Zucchini Bread?
So, what exactly *is* this magical zucchini bread? Think of it as the ultimate moist, tender quick bread, but with a secret weapon: zucchini! Don’t let that fool you into thinking it tastes like a vegetable. The zucchini, when grated and baked, adds an incredible, almost custardy moisture that makes the bread unbelievably tender. It’s subtle, you won’t detect the zucchini flavor at all, but you’ll definitely notice the lack of dryness you sometimes get with other quick breads. The name “Grandma Elsie’s Secret” comes from the fact that she never wrote this down properly. I’d stand by her elbow in the kitchen, watching her, trying to memorize every pinch and stir. She always said the “secret” was just love and good ingredients, but I think the way she combined them was pure genius. It’s essentially a wonderfully spiced cake batter that happens to be baked in a loaf pan, making it super approachable for even the most novice baker. It’s the kind of thing that feels indulgent but is perfectly acceptable for breakfast!
Why you’ll love this recipe?
Honestly, there are so many reasons why this zucchini bread has earned its spot as my go-to. First and foremost, the flavor and texture are just unparalleled. It’s so incredibly moist and tender, thanks to that grated zucchini. It’s not dense or heavy, but it’s certainly not airy and crumbly either. It has this perfect, satisfying chew that just melts in your mouth. The spice blend – cinnamon is the star, but there’s a whisper of nutmeg and sometimes a tiny pinch of clove if I’m feeling adventurous – makes it smell absolutely divine while it’s baking. And let’s talk about the simplicity. This is a one-bowl wonder for the most part, and the ingredient list is pretty standard. You likely have most of it in your pantry right now! It’s also incredibly cost-effective, especially if you’re growing your own zucchini or can snag some at a great price from your local farmer’s market. What I really adore about this recipe is its versatility. While it’s fantastic on its own, it’s also a beautiful canvas for additions. I’ll often fold in a handful of chopped walnuts or pecans for a little crunch, or even some chocolate chips because, well, chocolate makes everything better, right? It’s a bit like my Double Chocolate Chip Muffin recipe in that regard – pure, unadulterated joy in baked form, but this one has that extra zing from the spices. It’s a lifesaver on busy mornings when I need something quick and wholesome, and the kids absolutely devour it. It’s just a reliably delicious, comforting treat that always seems to hit the spot.
How do I make Grandma Elsie’s Zucchini Bread?
Quick Overview
This recipe is all about combining simple ingredients into something truly special. We’ll start by whisking together our dry ingredients, then mixing the wet ingredients, and finally bringing them together. The key is to gently fold in the grated zucchini, then bake it until golden and fragrant. It’s really that straightforward! The magic happens in the oven where the zucchini transforms into pure moisture, giving us that signature tender crumb. This method ensures you get a perfectly baked loaf every single time, with minimal fuss.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I’ve tested this with a good quality gluten-free blend, and it works beautifully! Just make sure it’s a 1-to-1 type.)
1 teaspoon baking soda (This is crucial for that lovely rise!)
1/2 teaspoon salt (Balances out the sweetness)
1 teaspoon ground cinnamon (The star spice, don’t skimp!)
1/4 teaspoon ground nutmeg (Just a hint to add depth)
1/4 teaspoon ground cloves (Optional, but adds a wonderful warmth)
1 cup granulated sugar (You can reduce this slightly, but I find it’s perfect as is)
1/2 cup packed light brown sugar (Adds a lovely caramel note)
2 large eggs, at room temperature (This helps them emulsify better)
1 cup vegetable oil (Or any neutral-flavored oil, like canola or sunflower. My aunt swears by melted, unsalted butter, but oil gives it that unbeatable moistness!)
1 teaspoon vanilla extract (Always use the good stuff!)
1 1/2 cups grated zucchini, packed (About 2 medium zucchinis. Make sure to squeeze out excess moisture! See tips below.)
For the Optional Swirl (if you’re feeling fancy!):
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons chopped walnuts or pecans (optional, for extra texture and flavor)
For the Simple Glaze (highly recommended!):
1 cup powdered sugar
2-3 tablespoons milk (or almond milk for extra creaminess – I tested this and it was divine!)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven humming! Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or baking spray, and then dust it lightly with flour. Some people like to line their pans with parchment paper, which is a great idea if you’re worried about sticking, just make sure to leave a little overhang on the sides so you can easily lift the loaf out. This prep step might seem minor, but it’s the foundation for a perfectly formed loaf that won’t get stuck.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Make sure everything is thoroughly combined – you don’t want little pockets of baking soda or spice. Give it a good whisk until it all looks uniform. This is where we ensure even distribution of our leavening agents and spices, which is key for an even rise and consistent flavor throughout the bread.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar and brown sugar. Then, add the eggs, oil, and vanilla extract. Whisk this all together until it’s well combined and looks smooth. You want everything to be nicely emulsified. The sugars will start to dissolve, and the mixture will become a lovely pale color.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Here’s the crucial part: mix *just until combined*. Don’t overmix! Overmixing develops the gluten in the flour, which can lead to a tougher bread. A few streaks of flour are perfectly fine; they’ll disappear as you fold in the zucchini. If you use a whisk, be gentle; a rubber spatula is often best for this stage to avoid incorporating too much air.
Step 5: Prepare Filling (for the swirl)
If you’re doing the optional swirl, now’s the time to mix up your filling ingredients. In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using). Give it a quick stir. This little mixture will add pops of extra sweetness and texture throughout your loaf.
Step 6: Layer & Swirl
Gently fold the grated zucchini into the batter until it’s evenly distributed. Be careful not to overmix. Now, pour about half of the batter into your prepared loaf pan. Sprinkle half of your cinnamon-sugar mixture over the batter. Then, carefully spoon the remaining batter on top, spreading it gently to cover. Sprinkle the rest of the cinnamon-sugar mixture over the top. Now, take a butter knife or a skewer and gently swirl it through the batter a few times. Don’t overdo it; you just want to create some beautiful marbled effects, not mix everything together completely. This step adds such a pretty visual and extra flavor pockets.
Step 7: Bake
Pop that beautiful loaf into your preheated oven. Bake for 50-65 minutes. The time can vary quite a bit depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, with just a few moist crumbs attached. The top should be golden brown and it should smell absolutely amazing. If the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Step 8: Cool & Glaze
Once it’s out of the oven, let the loaf cool in the pan for about 10-15 minutes. This allows it to set up a bit more before you try to remove it. Then, carefully invert it onto a wire rack to cool completely. Don’t try to glaze it while it’s hot, or the glaze will just melt off! Once the loaf is *completely* cool, mix up your glaze. Whisk together the powdered sugar, vanilla extract, and milk, adding the milk just a tablespoon at a time until you get a thick but pourable consistency. Drizzle it over the top of the cooled bread. You can let it drip down the sides naturally, or spread it with a spatula. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once that glaze is set, the hardest part begins: waiting! But seriously, slice it up with a sharp knife, and admire that beautiful crumb. This bread is wonderful served at room temperature. I love it with a cup of coffee in the morning or as an afternoon snack. It’s hearty enough to be a satisfying treat but light enough that it doesn’t feel heavy.
What to Serve It With
Oh, the possibilities! This zucchini bread is so wonderfully versatile, it fits into almost any meal or snack occasion. For a simple, comforting Breakfast, a thick slice toasted lightly with a smear of butter is pure perfection, especially paired with a steaming mug of coffee or a glass of cold milk. My kids are obsessed with having it toasted this way before school. For a more elegant Brunch, I love to serve it slightly warm, perhaps with a dollop of cream cheese or a spoonful of fresh berries on the side. It pairs beautifully with a fruit salad or a yogurt parfait. If you’re serving it as Dessert, it’s wonderful on its own after dinner, or you could serve it with a scoop of vanilla bean ice cream or a light drizzle of caramel sauce. For those late-night cravings or a cozy afternoon Snack, there’s nothing better than a slice alongside a cup of tea or hot chocolate. It’s the perfect balance of sweet and spiced, and it always feels a little bit decadent. My family traditions often involve having a loaf ready when we know friends are coming over unexpectedly – it’s always a hit!
Top Tips for Perfecting Your Grandma Elsie’s Zucchini Bread
I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. Here are my top tips to help you achieve zucchini bread perfection:
Zucchini Prep: This is probably the MOST important step. You absolutely *must* squeeze out as much excess moisture from the grated zucchini as possible. I like to grate my zucchini, then place it in a clean kitchen towel or cheesecloth and wring it out over the sink. Seriously, wring it like you mean it! You’ll be surprised how much liquid comes out. Too much moisture can make your bread soggy and dense, and nobody wants that. Grating it on the larger holes of a box grater usually works best; you want little shreds, not mush.
Mixing Advice: Remember that rule about not overmixing? It’s gold! Once the wet and dry ingredients meet, stir *just until you don’t see big pockets of dry flour*. A few small streaks are okay. Overmixing develops gluten, which makes the bread tough. A gentle hand is key here. I find a spatula or a wooden spoon works better than a whisk at this stage.
Swirl Customization: The cinnamon-sugar swirl is totally optional, but it really elevates the visual appeal and flavor. When you swirl, be gentle. You’re not trying to mix it all in, just create ribbons of flavor. Think of it like making marbled paper – a few elegant strokes are all you need. You can also play with the swirl mixture; add a pinch of cardamom or even some finely chopped candied ginger if you’re feeling adventurous.
Ingredient Swaps: I’ve mentioned using a good gluten-free flour blend, and it really does work! For the oil, while I prefer vegetable oil for its neutral flavor and incredible moistness, melted unsalted butter can be used if you prefer that flavor profile, though the bread might be slightly less moist. For sweeteners, you can slightly reduce the sugar, but remember that sugar also contributes to the moisture and tenderness of quick breads. If you want to try alternative sweeteners, experiment cautiously, as they can affect texture.
Baking Tips: Ovens can be quirky! Use the baking time as a guideline, but always trust the toothpick test. Insert it into the thickest part of the loaf; it should come out with just a few moist crumbs. If it’s wet, it needs more time. If it comes out completely dry and clean, it might be slightly overbaked, but still delicious! I usually bake my quick breads on the middle rack of the oven to ensure even heat distribution.
Glaze Variations: The simple powdered sugar glaze is my favorite because it’s easy and delicious. However, you can play with it! Add a little orange zest for a citrusy kick, a tablespoon of cocoa powder for a chocolate glaze, or even a tiny bit of espresso powder for a mocha flavor. The key is to achieve a pourable consistency without making it too thin.
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it stores. It actually seems to get even more moist and flavorful after a day! Here’s how I keep mine fresh:
Room Temperature: Once the bread is completely cooled and the glaze has set, you can store it at room temperature. I usually wrap the loaf tightly in plastic wrap, or place it in an airtight container. It stays wonderfully fresh for about 2-3 days this way. Just make sure it’s not in direct sunlight or a warm spot. If you live in a very humid climate, I’d lean towards refrigerator storage after day 2.
Refrigerator Storage: If you need it to last a bit longer, or if your kitchen tends to be warm, storing it in the refrigerator is a great option. Wrap it well in plastic wrap, and then place it in an airtight container. It should keep well in the fridge for up to 5 days. The texture might become a bit firmer when chilled, but that’s easily fixed with a quick reheat.
Freezer Instructions: This bread freezes beautifully! If you know you won’t get through the whole loaf quickly, slice it first. This makes it super convenient to thaw individual slices. Wrap each slice (or the whole un-sliced loaf) tightly in plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Thaw slices at room temperature for about 30-60 minutes, or pop them directly into the toaster or microwave for a minute or two.
Glaze Timing Advice: The glaze is best applied to a completely cooled loaf. If you plan to freeze your bread with glaze on top, be aware that the glaze might become a little sticky or less smooth after thawing. For the best results, I recommend glazing only the slices you plan to eat right away, or glazing the whole loaf after thawing. If you store a glazed loaf in the fridge, the glaze might become a little hard, but it’s still delicious.
Frequently Asked Questions
Final Thoughts
So there you have it – my Grandma Elsie’s Zucchini Bread recipe. It’s more than just a recipe; it’s a piece of my family history, a taste of my childhood, and honestly, one of the most reliably delicious things I know how to bake. It’s the kind of recipe that proves that simple ingredients, prepared with a little care and a lot of love, can create something truly extraordinary. It’s incredibly forgiving, perfect for those days when you just want to bake something comforting without any stress, and the result is always a moist, flavorful loaf that disappears in minutes. If you love my Spiced Apple Crumble or my Blueberry Lemon Scones, I really think you’ll fall head over heels for this zucchini bread. It’s a classic for a reason, and I’m so thrilled to share it with you. I can’t wait to hear how yours turns out, and if you discover any new favorite additions or twists! Don’t be shy about leaving a comment below to share your experience, or rate the recipe if you give it a try. Happy baking, everyone!
Teriyaki Chicken
Ingredients
Method
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
- While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
- Serve warm garnished with green onions and sesame seeds if desired.
