Kelly Paplaczyk: Gramma Wehner’s Garden Fresh Zucchini Bread
About Kelly’s Recipe
Every summer when the zucchini in Gramma’s Ohio garden grew faster than she could pick it, she would turn the extra into loaves of her famous zucchini bread. The kitchen windows would fog from the warmth of the oven, and the whole house filled with the sweet, spicy scent of cinnamon and nutmeg.
Gramma never made just two loaves – she made dozens. Some were wrapped and tucked into the freezer, carefully labeled in her slanted handwriting. Others were set out on the counter, still warm, ready to be sliced and shared with anyone who stopped by. Family, friends, and neighbors all knew that
Gramma’s house meant a cup of coffee and thick slice of zucchini bread slathered with butter.
Her recipe was more than just a way to use up all the gigantic garden zucchini, it was an expression of her love. Each loaf carried the comfort of her kitchen and the joy of gathering around her table. To this day, baking her zucchini bread takes me back to Gramma’s kitchen.
Ingredients (makes two loaves)
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 3 cups zucchini, grated
- 1 cup crushed pineapple
- 3 cups flour
- 1½ tsp baking soda
- ½ tsp baking powder
- 1 tsp nutmeg
- 1 Tbsp cinnamon
- ½ tsp salt
- Optional: 1 cup of walnuts or chocolate chips (or both!)
Instructions
- Preheat oven to 350°F and grease two 9×5″ loaf pans.
- Mix together eggs, oil, and sugar. Mix in zucchini and pineapple.
- In a separate bowl, sift together flour, baking soda, baking powder, nutmeg, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients until just mixed.
- If using walnuts or chocolate chips, gently fold them in.
- Divide the batter evenly between two loaf pans.
- Bake for at least one hour, or until a toothpick comes out clean.
- Cool in the pan and then remove. Keep wrapped in plastic on the counter for three to five days, or store in the freezer for up to six months. Eat slathered with butter.
