Grandma Lucy’s Zucchini Bread Recipe

There’s something about the smell of warm cinnamon and toasted pecans wafting through the kitchen that makes me feel at home. My grandma Lucy’s zucchini bread has been a family favorite for as long as I can remember. It’s one of those recipes that doesn’t need tweaking—it’s simple, moist, and packed with flavor. Whether you’re baking it for a cozy weekend treat or sneaking in extra veggies for the kids, this bread never disappoints.

this RECIPE

I still remember the first time I watched my grandma make this zucchini bread. She didn’t measure everything perfectly, but somehow, it always turned out just right. She had a way of making baking feel effortless, even magical. I’d sit on the counter, eagerly waiting to lick the spoon while she grated fresh zucchini from her garden. “The trick,” she’d say with a wink, “is squeezing out the water—otherwise, you’ll have a soggy mess.” And she was right! The result was a golden, slightly crisp crust with a soft, cinnamon-spiced center, bursting with pecans and raisins. Every bite felt like a warm hug.

Zucchini bread has been around for decades, gaining popularity in the 1960s and ’70s when home bakers looked for creative ways to use their garden harvests. It’s a clever take on traditional quick bread, much like banana or pumpkin bread, but with a unique, slightly earthy sweetness from the zucchini. Despite what some may think, zucchini doesn’t make the bread taste like vegetables—it simply adds moisture, making it incredibly tender.

Let’s talk ingredients: why each one matters

• Zucchini: The star of the show! It keeps the bread soft and moist without adding an overwhelming flavor. If you don’t have zucchini, grated carrots or apples make great substitutes.
• Flour: Provides the structure for the bread. All-purpose flour works best, but you can swap in whole wheat flour for a heartier texture.
• Eggs: These bind everything together and give the bread a tender crumb. Room-temperature eggs mix more easily into the batter.
• Sugar: Adds sweetness and helps create a slightly crisp crust. If you want a less sweet version, you can use coconut sugar or cut back slightly on the amount.
• Vegetable oil: Keeps the bread rich and moist. You can substitute melted butter or applesauce for a different texture.
• Cinnamon: Gives the bread its signature warm spice. Feel free to add nutmeg or ginger for extra depth.
• Baking powder & baking soda: These work together to help the bread rise, giving it that perfect fluffy texture.
• Vanilla extract: Enhances all the other flavors. A good-quality vanilla makes a noticeable difference.
• Pecans & raisins: Add texture and sweetness. Walnuts or dried cranberries work just as well if you’re in the mood for a twist.

Kitchen tools you’ll need

• Bundt pan: This recipe works beautifully in a bundt pan, but you can also use two loaf pans.
• Mixing bowls: You’ll need a couple of these—one for wet ingredients and another for dry.
• Hand or stand mixer: Makes mixing the batter easier, but a good old-fashioned whisk works too.
• Grater: For shredding the zucchini. A box grater is perfect for this task.
• Toothpick: To check if the bread is done! If it comes out clean, you’re good to go.

Step-by-step: bringing grandma Lucy’s recipe to life

1. Preheat and prep
   Heat your oven to 350°F. Grease and flour your bundt pan, or use a non-stick spray. This step is key—nothing’s worse than perfectly baked bread that won’t come out of the pan!
2. Mix the wet ingredients
   In a large bowl, beat together the eggs, sugar, and oil on medium-low speed. The mixture should turn pale and slightly fluffy. This helps create a light texture in the bread.
3. Combine the dry ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Slowly add this to the wet ingredients, mixing just until combined. Overmixing can make the bread dense.
4. Prepare the zucchini
   Grate your zucchini and—this is important—squeeze out the excess moisture with a clean kitchen towel. Too much water can make the bread gummy. Once prepped, stir it into the batter along with the vanilla.
5. Add the mix-ins
   Fold in the pecans and raisins by hand. This keeps them from getting crushed and ensures they’re evenly distributed.
6. Bake to perfection
   Pour the batter into your prepared bundt pan and bake for 45 minutes. When a toothpick inserted in the center comes out clean, it’s done! Let it cool in the pan for about 10 minutes before transferring to a wire rack.

Variations and fun twists

• Make it healthier: Swap half the flour for whole wheat, reduce the sugar, and use unsweetened applesauce instead of oil.
• Chocolate lovers’ version: Skip the raisins and add ½ cup of chocolate chips instead.
• Tropical twist: Add shredded coconut and swap the pecans for macadamia nuts.
• Fall-inspired: Add nutmeg, cloves, and a bit of pumpkin puree for an autumnal feel.
• Nut-free option: Leave out the pecans or use sunflower seeds for some crunch.

How to serve it up

This bread is incredible on its own, but you can take it up a notch by serving it warm with a pat of butter or cream cheese. For a fancier touch, dust it with powdered sugar or drizzle a simple vanilla glaze over the top. If you’re hosting brunch, serve slices alongside fresh fruit and a cup of hot coffee.

Perfect drink pairings

• Coffee: The warm spices in the bread pair beautifully with a bold, dark roast.
• Chai tea: The cinnamon in both the bread and the tea complement each other perfectly.
• Milk: Classic and comforting, especially if you’re enjoying this as an afternoon snack.
• Spiced apple cider: A cozy fall pairing that enhances the cinnamon flavor.

Storing and reheating tips

Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for 3 days and in the fridge for up to a week. For longer storage, freeze individual slices wrapped in plastic and then foil—they’ll stay good for up to 3 months. To reheat, pop a slice in the microwave for 15-20 seconds, or warm it in the oven at 300°F for about 10 minutes.

Scaling the recipe

If you want to make mini loaves or muffins, reduce the baking time to about 25-30 minutes. You can also double the recipe and freeze one loaf for later.

Common mistakes and how to avoid them

• Bread is too wet? Make sure you’re squeezing the zucchini well.
• Too dense? Avoid overmixing the batter.
• Sticks to the pan? Grease and flour your pan generously.

Time to bake!

Grandma Lucy’s zucchini bread is one of those recipes that brings people together. Whether you’re making it for a holiday, a lazy Sunday morning, or just because, it’s bound to become a favorite in your kitchen too. Try it out, make it your own, and don’t be surprised if your family starts requesting it all the time!

Frequently asked questions

Can I use frozen zucchini? Yes! Just thaw and drain it well before using.
Do I have to peel the zucchini? Nope! The skin is thin and blends right into the batter.
What if I don’t have a bundt pan? Two loaf pans work just fine!
Can I skip the raisins? Of course! Use chocolate chips or dried cranberries instead.
Why is my bread sinking in the middle? It might need a few more minutes in the oven—make sure the center is fully cooked.

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