Happy Friday, friends!
Oh my goodness let me tell you– I was cooking up a storm yesterday and have a bunch of new recipes for you all! However, I was having a little trouble uploading the photos because (let’s face it) I am a little technologically challenged (remember how long it took me to get this site up and running?) So, here’s an older recipe with an older photo that is pretty awesome and tasty in my book.
This is one of my grandma’s recipes that we all love to pieces. I was debating whether or not to share it because it is so good and it’s one of those prized family recipes that we all look forward to eating at the end of summer when all of my grandma’s zucchinis are ready for picking. But, after talking with my grandma, she said she didn’t care and that I could share what I wanted! This is only the third recipe that I have shared that is hers so I think it should be ok. Seriously, people! You guys are a lucky bunch!
This loaf is slightly sweet, moist and soft and will serve 8-12 people. Overall, the prep is very simple! I would highly highly recommend this recipe for you all to make. But, I’m biased and everything my grandma makes is just wonderful. All grandma’s seem to be able to do that!
Anyways, this is fabulous comfort food that reminds me of home! It would make the perfect weekend treat! What are your plans for the weekend? It’s going to be in the 80’s here, so I’ll need to think of something else to do besides my long run! Ha! Maybe the beach! See you all on Monday with some brand spankin’ new recipes!
For the zucchini bread-
For the Lemon Sugar Topping-
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons lemon zest
Preheat oven to 350 degrees. Grease a light colored loaf pan very well and set aside.
Grate zucchini on medium grater. Squeeze out excess moisture and dry on paper towels. Measure out 1 1/4 cups.
In a large bowl, mix canola oil, butter and sugar together until well combined. Add in eggs and vanilla and stir again until mixed and completely smooth.
Stir flour, baking powder and salt together in a separate bowl. Alternate adding in flour mixture and buttermilk, starting and ending with flour. Scrape sides and mix again briefly to ensure a smooth batter.
Fold in zucchini by hand and pour into prepared pan.
For the lemon sugar, stir sugar together with lemon zest in a small bowl until well combined. Sprinkle over the top of the loaf.
Bake zucchini bread 45-60 minutes or until toothpick comes out clean. Cool 10-15 minutes before removing from pan and cooling completely.