Zucchini Bread

by on June 25, 2012 » Add the first comment.
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  • 1 med zucch (peeled and grated) – about 2 cups
  • 1-1/2 C  Grandpa’s Healthy Happy Pancake Premix
  • 1-1/2 C AP flour
  • 3 eggs
  • 1/2 C canola oil plus oil to drizzle
  • 2 C granulated sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tsp cinnamon
  • 2 T lemon juice
  • 1/2 C buttermilk (alt: whole milk)
  1. Sift together flour, salt, soda, baking powder, and cinnamon – Set aside
  2. Mix oil, sugar, zucchini and vanilla – Set aside
  3. Beat eggs until completely blended
  4. Fold in zucchini mixture
  5. Fold in flour mixture
  6. Pour into two well greased loaf pans
  7. Bake at 400º for about 45 minutes – or until knife comes out clean

NOTE:  I’ve seen recipes that say to cook at 450º for 30 minutes.  Another recipe said 350º for an hour.  The chemistry of what is happening is this:

  • At higher temperatures, for a shorter time, the outside cooks more quickly, leaving the inside not completely cooked
  • At lower temperatures, for a longer time, everything cooks completely, but the bread tends to evaporate and dry out
  • Banana and Zucchini bread is a balancing act.  Find what works best for you.


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