Grandpa George’s Zbread (Zucchini Bread) recipe is not your ordinary zucchini bread recipe. It is moist, delicious, and made with minimal ingredients.
This Grandpa George’s Zbread (Zucchini Bread) recipe post is the definition of Hostess At Heart. If you have been with me for a while or new to the tribe (welcome), you know how much I value the stories that go with some of my recipes. You also know that I love recipes that use simple ingredients that are easy to find and delicious to eat!
A few weeks ago our Farmer’s Markets were just getting started. They didn’t have a lot of produce yet but I couldn’t wait to get my hands on what was available. I was at one of the vendors and I heard this gentleman ask for zucchini. The answer was that it would be a couple more weeks yet.
As I was leaving I stopped this gentleman, now referred to as George, and asked what was his favorite way to use zucchini. He told me that he’s spent some time perfecting a zucchini bread recipe using raw sugar instead of white granulated sugar. Like me, he tries to use as few processed ingredients as possible. He went on to say that his family loves his “Zbread” but he hasn’t shared the recipe…yet.
I told George how blessed I was to have three generations of recipes and one of the reasons I started my blog was to share them. When people are no longer with us, we can remember sitting at the table with them and only wish we knew how to make some of the dishes they lovingly shared with us.
Don’t have time to make it now? Pin it for later!
Grandpa George’s Zbread (Zucchini Bread) Recipe
- 2 cups shredded fresh zucchini 2 7-8 inch zucchinis
- 3 eggs
- 1 cup vegetable oil
- 1 cup raw sugar ground to the consistency of sand
- 1 teaspoon baking powder
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons real vanilla extract
- 1 cup chopped walnuts optional
- 1/2 cup raisins optional
- Preheat oven to 350°
- Skin zucchinis and remove any seeds that feel hard if you are using zucchini larger than 13 inches long. Remove liquid from zucchini by lightly pressing by hand between a paper towel.
- Beat eggs, sugar, vanilla and oil together.
- In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt together. Whisk to combine.
- Gradually mix dry ingredients into wet mixture and until combined.
- Prepare two 8-1/2x4 pans with non-stick method of your choice.
- Bake 55 minutes to 1 hour until toothpick inserted into the center comes out clean.
- Cool completely on a cooking rack prior to slicing.
I can’t tell you how honored that I feel that George is trusting me to make and share his recipe. I’m sure that his family will cherish his recipe for years to come as much as I will.
Here’s my friend George and a couple more friends that I will be seeing a lot of this summer. Will you look at this lettuce! Yep, I took some home and it was amazing.
If you love bread as much as I do, you would know how excited I was to share this recipe and a few more that I love as well!