This Ain’t My Grandpa’s Zucchini Bread!

My clearest memory of my grandparents’ house is the smell. My grandfather was a bread baker in his retirement, and he made everything from sourdough bread to brownies from scratch. My grandmother had been a Home Ec teacher and between the two of them the house was always refreshingly clean and full of amazing smells. My grandmother, years ago, put together a family cookbook, and I’m eternally greatful. I can bring back some of my happiest memories by simply reading over the recipes. A couple of years ago I decided to make my grandfather’s zucchini bread from the family cookbook, and I was SHOCKED at the amount of sugar in it. His recipe called for THREE CUPS OF SUGAR. No wonder we loved it so much! I played with the recipe a bit and after a while perfected my version. Enjoy!

3 eggs

1/2 cup oil

1/4 cup applesauce

1/4 cup crushed pineapple

1 3/4 cup sugar

2 cup grated raw zucchini

2t cinnamon

1t baking soda

1.5 t baking powder

3 cups unsifted flour

1 cup nut pieces

1 t salt

Grate unpeeled zucchini and set aside. Beat eggs until foamy, gradually adding oil and sugar. Add zucchini, cinnamon, salt, baking soda, and baking powder. mix well with an electric mixer. Gradually blend in flour, then fold in the nuts. Grease a loaf or Bundt pan and fill 3/4 full of batter. Bake at 350 for one hour.

*This recipe is also delicious with a quarter cup of flax meal mixed in, and I love using roasted and salted pecans as my nut of choice! I always make a couple sans nuts for my son.