Intolerances: Fructose, Gluten, Soy, Dairy optional
An old school recipe, that still holds its own. Is it bread, is it a cake, it’s fantastic.

For as long as I can remember, zucchini has been a favorite vegetable of mine; however, if it wasn’t, this would have been the recipe to get me to eat it. In fact, it is the first way that I was able to get my son to eat zucchini. It is moist, flavorful and the perfect breakfast, snack or dessert. Although I don’t look back on my childhood and think of my mom as a baker, she really did have some of the best treats and this was one of my favorites. I know she wouldn’t take full credit for this recipe, since it did get passed down from my grandma. And let’s be honest, she couldn’t have said it was hers because the recipe uses the term “scant” for measurement. A dead giveaway that it is a grandma recipe. I have made some minor tweaks to the recipe, but have left the original options in there as well for all to enjoy.

The Batter

One of the best parts about some old recipes is that they keep it simple. Sure, there are a handful of ingredients, but ultimately, you are putting everything in a bowl, mixing and baking. As long as you can read the measurements accurately and have all of the ingredients, you’ll be set. Please note, this recipe is for 3 loaves.

The first thing that you’ll want to do is grate the zucchini. I would plan on 2 small or 1 large zucchini, but at the end of the day and you’re like me, you don’t really know what is small vs. large in someones recipe. So, just make sure to have an extra one on hand. Cut off the end/stem of the zucchini and using a box grater, find the largest grate and start grating the zucchini into a large mixing bowl, stopping once you have 2 cups.

In a small mixing bowl, add the 3 eggs and whisk. Add those eggs to the zucchini, along with the oil, vanilla and milk (or pumpkin puree if making this dairy free). Give the mixture a quick stir to incorporate all of the wet ingredients.

It is time for the dry ingredients. Add the sugar, salt, baking powder and baking soda. Now, using a handheld mixer (I suppose you could use the standup mixer, I just don’t have one), begin mixing those ingredients together until slightly combined. The final ingredient is flour. Again, I use Better Batter Gluten Free Flour, but you can certainly use regular All Purpose flour too. I haven’t tested any other gluten free flours, as this one is good for those that are fructose intolerant. I recommend spooning the flour into your measuring cup and leveling it off with the back of a knife. Slowly mix the flour into the batter, making sure not to over mix.

The Bake

Preheat your oven to 350°. Grease the loaf pans with cooking spray and pour the batter equally across the three loaf pans. If you don’t have three (which I don’t), just make sure to pay attention to how much you pour in the first pan. Set the timer for an hour.

Do your best to let the bread cool before slicing and enjoying! I love mine warm with a dab of butter.