Grandma P's Zucchini Bread

I've tried a lot of zucchini bread recipes over the years, but I always come back to this one.  It's a recipe my mother started making when I was in high school, and I have yet to find one I like better.  It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy.  The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it. 

When shopping for zucchini, I like to get ones that are small to medium in size.  You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.

My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with baking spray to prevent sticking (I wouldn't think of baking without this stuff).  

Super scrummy!  Full recipe at the the bottom of the page.  Looking for more zucchini bread recipes?  Here you go!

Items used to make this recipe:

(affiliate links)

• professional loaf pans https://amzn.to/2v2W5cj

• baker's joy baking spray https://amzn.to/3LlUnrU

• pure vanilla extract https://amzn.to/3ovS9fE

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Grandma P's Zucchini Bread

makes two 8x4-inch (1 pound) loaves

Printable Recipe

Ingredients

• 2 cups shredded zucchini

• 2 cups granulated sugar

• 1 cup canola oil

• 3 eggs

• 2 teaspoons pure vanilla extract

• 3 cups all purpose flour

• 2 teaspoons ground cinnamon

• 1 teaspopn baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine salt

Directions

1. Preheat oven to 350F and place rack in center position.

2. Spray two 8x4-inch loaf pans with Baker's Joy.

3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.

4. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.

5. Add flour mixture to the zucchini mixture and stir until well combined.

6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.

7. Remove loaves from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing.

8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.

Spicy Leeks and Rainbow Chard

I found the most beautiful rainbow chard and baby leeks at the farmer's market and decided to come up with a recipe that featured both.  It's excellent served as a side dish, but it's equally good into an omelet.  

I was so taken by the beauty of my rainbow chard, I forgot to take a number of the prep photos for this recipe, but be sure to wash the produce well and spin it pretty dry in a salad spinner (I think I use mine just about every day!).  This recipe involves a lot of chopping too, but a good sharp chef's knife will make fast work of it.

Start with a bunch of swiss chard, stems and leaves separated.  Cut the tender leaves into ribbons and chop the stems into 1/2-inch lengths - you can see how I separate the stems from the leaves here in my recipe for Swiss Chard with Bacon and Garlic.  

In a large skillet, saute 4 stips of thick bacon, cut into small pieces (called "lardon" in the biz).  When the bacon is done just the way you like it, remove it from the skillet, but leave all the drippings in the pan.

Over medium heat, saute the chopped chard stems with a pinch of kosher salt in the bacon drippings until softened, about 4 minutes.

Add the leek rings with another pinch of kosher salt (be sure to wash well - leeks can have a lot of sandy grit hiding between the leaves).  Saute for another 4 or 5 minutes until the rings have separated and become tender.

Add the chard leaves that have been cut into ribbons.  Stir for about a minute until the leaves wilt.

Return the cooked bacon to the pan.

Add a tablespoon of sriracha....

And 1/4 teaspoon of red wine vinegar.  Stir until mixed well and serve.

Items used to make this recipe:

(affiliate links)

• salad spinner https://amzn.to/2wA40AL

• veggie wash https://amzn.to/2jUg3A1

• sriracha https://amzn.to/3ozOX2I

• chef's knife https://amzn.to/2KeWw8g

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Spicy Leeks and Swiss Chard

makes 4 servings

Printable Recipe

Ingredients

• 4 slices thick cut bacon, cut into lardon (small strips)

• swiss or rainbow chard, (12 leaves about 8 inches in length), stems and leaves chopped separately

• 4 baby leeks (about 1/2-inch in diameter), cut into 1/4-inch rings

• kosher salt to taste

• 1/2 teaspoon red wine vinegar

• 1 tablespoon sriracha

Directions

1. In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.

2. Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes.

3. Add the sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings.

4. Add chard leaves that have been cut into ribbons; stir for about a minute until the leaves wilt.

5. Return cooked bacon to the pan; add sriracha and red wine vinegar and stir well. Serve immediately.