Grandma Lucy’s Zucchini Bread Recipe

There’s something magical about family recipes, isn’t there? Grandma Lucy’s zucchini bread is one of those nostalgic treasures that has been passed down through generations in our family. It’s not just a loaf of bread; it’s a slice of childhood, comfort, and those special moments spent sneaking a second slice while it’s still warm from the oven. Every time I bake it, the warm aroma of cinnamon and vanilla wafting through my kitchen instantly takes me back to her cozy kitchen with its faded floral curtains and endless supply of love.

Grandma Lucy’s Zucchini Bread Recipe

I remember one summer when I was barely tall enough to reach the counter, standing on a step stool as Grandma grated zucchini with her old box grater. I kept wrinkling my nose because zucchini in bread sounded so odd to my six-year-old self. She laughed and told me to just wait until it came out of the oven. Sure enough, once it was cool enough to handle (but still slightly warm), she handed me a thick slice slathered with butter. I couldn’t believe how something with a vegetable in it could taste so sweet and comforting. That was the day I learned to trust Grandma’s cooking instincts—and I’ve been making this recipe ever since.

The origin story (and why zucchini bread is timeless)

Zucchini bread has been around for decades, and like many beloved recipes, it likely came about as a creative way to use up an overabundance of summer zucchini. Back in the 1960s and 70s, when home gardens were flourishing, bakers started sneaking grated zucchini into quick breads, cakes, and muffins. It was a clever way to keep baked goods moist while also using up those giant zucchinis that seemed to multiply overnight. Grandma Lucy’s version is a classic—a perfect balance of sweetness, spice, and texture, thanks to the raisins and pecans. Over the years, I’ve tried other zucchini bread recipes, but nothing beats hers.

Let’s talk ingredients: zucchini, spice, and all things nice

Each ingredient in this recipe plays its part in creating a loaf that’s moist, flavorful, and utterly irresistible.

  • Zucchini: The star of the show! Zucchini adds incredible moisture to the bread without overpowering the flavor. Look for small to medium zucchinis, as they’re tender and less seedy. If you’re in a pinch, yellow squash works too, but the color will be slightly different.
  • Cinnamon: This warm spice is what gives zucchini bread its classic flavor. You can experiment with nutmeg or cloves for a deeper spice profile, but I always come back to just cinnamon.
  • Pecans: The chopped pecans add a delightful crunch and nutty flavor. Walnuts are a great substitute, or you can leave the nuts out entirely if you prefer a smoother texture.
  • Raisins: They bring pops of sweetness to every bite. If raisins aren’t your thing, dried cranberries or even chocolate chips are fun alternatives.
  • Eggs, sugar, and oil: These create the rich, moist base of the batter. If you’re looking for a healthier twist, you can swap half the oil for unsweetened applesauce.
  • Vanilla extract: This is the little detail that ties everything together. Use the good stuff if you can—it’s worth it.
Grandma Lucy’s Zucchini Bread Recipe

Kitchen gear: What you need (and what you can skip)

Making zucchini bread doesn’t require any fancy equipment, which is part of its charm. You’ll need:

  • A box grater for the zucchini. Sure, a food processor works for grating, but there’s something satisfying about doing it by hand.
  • A bundt pan for a beautiful presentation. If you don’t have one, a couple of standard loaf pans will work just as well.
  • A stand mixer or hand mixer to blend the wet ingredients smoothly.
  • A good rubber spatula for folding in the raisins and nuts—this is where the magic happens!

Don’t have these on hand? No worries! I’ve even mixed this batter entirely by hand with a whisk and some elbow grease. It’s forgiving like that.

Step-by-step: Let’s bake together

  1. Preheat the oven and prep your pan. First things first—set your oven to 350°F and grease and flour your bundt pan. I like using non-stick baking spray because it’s so quick and effective. Don’t skip this step; no one likes a bread that won’t release from the pan!
  2. Mix the wet ingredients. In a large mixing bowl, combine the eggs, sugar, and vegetable oil. Beat these together until the mixture is smooth and slightly frothy. This helps create that tender crumb later on.
  3. Add the dry ingredients. Sift in the flour, baking powder, baking soda, salt, and cinnamon. Mix on low speed (trust me, you don’t want a flour cloud in your kitchen) until just combined.
  4. Prep the zucchini. Here’s an important step: after grating the zucchini, give it a good squeeze to remove excess moisture. I like to use a clean kitchen towel for this. Too much liquid can make the bread soggy.
  5. Bring it all together. Stir the grated zucchini and vanilla extract into the batter. Then, fold in the raisins and chopped pecans by hand. This ensures even distribution and avoids overmixing.
  6. Bake. Pour the batter into your prepared pan and smooth the top with a spatula. Pop it in the oven and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and enjoy. Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack. Be patient—this part is hard, but the bread slices better when it’s cooled slightly.
Grandma Lucy’s Zucchini Bread Recipe

Variations and twists to try

  • Vegan: Replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a neutral oil or vegan butter. The results are just as moist and flavorful!
  • Gluten-free: Swap the all-purpose flour for a good gluten-free flour blend. I’ve tried this with a 1-to-1 baking mix, and it works beautifully.
  • Seasonal spin: In the fall, try adding a handful of dried cranberries and some orange zest for a festive twist.
  • Chocolate lovers: Replace the raisins with chocolate chips, and add a tablespoon of cocoa powder to the batter. It’s rich, indulgent, and totally worth it.

How to serve and wow your guests

For casual mornings, this bread is perfect on its own or lightly toasted with a smear of butter or cream cheese. If you’re serving it at a brunch, arrange thick slices on a platter with fresh berries and a dusting of powdered sugar. It also pairs wonderfully with a dollop of whipped cream for dessert. Garnish with a sprinkle of chopped pecans for that extra touch.

Pair it with the perfect drink

This zucchini bread pairs beautifully with a cup of coffee or tea. I personally love it with a spiced chai latte, as the cinnamon in the bread complements the warming spices in the tea. For a summery vibe, serve it with iced coffee or a tall glass of cold brew.

Storing and reheating tips

Zucchini bread keeps well for up to 3 days at room temperature if stored in an airtight container. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in the oven at 300°F for about 5 minutes.

Adjusting for different serving sizes

This recipe makes one large bundt loaf, but you can easily divide the batter between two smaller loaf pans or even use muffin tins for individual portions. Just keep an eye on the baking time—loaves will take around 30-35 minutes, and muffins will be ready in about 18-22 minutes.

Let’s troubleshoot together!

If your bread turns out too dense, it’s likely due to overmixing the batter. Stir just until everything is combined. If it’s too dry, double-check that you didn’t squeeze all the moisture out of the zucchini—some is necessary!

Grandma Lucy’s zucchini bread is truly a labor of love, and I hope it becomes a favorite in your kitchen too. There’s something so rewarding about baking a recipe with a story, and this one is bursting with both flavor and heart. So grab those zucchinis and start grating—you’re in for a treat!

Grandma Lucy’s Zucchini Bread Recipe

FAQs

1. Can I use frozen zucchini?
Yes! Just thaw it first and squeeze out the excess water.

2. What if I don’t have a bundt pan?
No problem! Two loaf pans or a 9×13-inch baking dish work just fine.

3. How do I prevent sticking?
Make sure to grease and flour your pan thoroughly, or use a reliable non-stick baking spray.

4. Can I make this without nuts or raisins?
Of course! The bread will still be delicious without them.

5. Can I add other spices?
Absolutely! A pinch of nutmeg or ground ginger can add a lovely depth of flavor.

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Grandma Lucy’s Zucchini Bread Recipe

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 Bake Grandma Lucy’s zucchini bread, a moist and flavorful recipe packed with pecans, raisins, and warm cinnamon spice.

  • Total Time: 1 hour 15 minutes
  • Yield: 1012 1x

Ingredients

Scale
  • 3 eggs
  • 2 cups sugar
  • 3/4 cups vegetable oil
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 2 cups zucchini grated
  • 3 teaspoons vanilla extract
  • 1 cup pecans chopped
  • 1/2 cup raisins

Instructions

  • Preheat the oven and prep your pan. First things first—set your oven to 350°F and grease and flour your bundt pan. I like using non-stick baking spray because it’s so quick and effective. Don’t skip this step; no one likes a bread that won’t release from the pan!
  • Mix the wet ingredients. In a large mixing bowl, combine the eggs, sugar, and vegetable oil. Beat these together until the mixture is smooth and slightly frothy. This helps create that tender crumb later on.
  • Add the dry ingredients. Sift in the flour, baking powder, baking soda, salt, and cinnamon. Mix on low speed (trust me, you don’t want a flour cloud in your kitchen) until just combined.
  • Prep the zucchini. Here’s an important step: after grating the zucchini, give it a good squeeze to remove excess moisture. I like to use a clean kitchen towel for this. Too much liquid can make the bread soggy.
  • Bring it all together. Stir the grated zucchini and vanilla extract into the batter. Then, fold in the raisins and chopped pecans by hand. This ensures even distribution and avoids overmixing.
  • Bake. Pour the batter into your prepared pan and smooth the top with a spatula. Pop it in the oven and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and enjoy. Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack. Be patient—this part is hard, but the bread slices better when it’s cooled slightly.

Notes

How to serve and wow your guests

For casual mornings, this bread is perfect on its own or lightly toasted with a smear of butter or cream cheese. If you’re serving it at a brunch, arrange thick slices on a platter with fresh berries and a dusting of powdered sugar. It also pairs wonderfully with a dollop of whipped cream for dessert. Garnish with a sprinkle of chopped pecans for that extra touch.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Lunch

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