Name: Grandma Lucy’s Zucchini Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Ingredients: 3 eggs; 2 cups sugar; 3/4 cups vegetable oil; 2 cups flour; 1/2 teaspoon baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 3 teaspoons cinnamon; 2 cups zucchini grated; 3 teaspoons vanilla extract; 1 cup pecans chopped; 1/2 cup raisins

Some recipes aren’t just about the ingredients or the technique—they’re about memories. Grandma Lucy’s zucchini bread is one of those treasures that takes me right back to her cozy kitchen, where the scent of cinnamon and vanilla would fill the air. Every summer, when zucchini was in abundance, she’d whip up loaves of this moist, spiced bread, making sure we all had a warm slice slathered with butter.

Baking this now, I still feel the same anticipation as I wait for that golden loaf to emerge from the oven. It’s the kind of recipe that turns a simple vegetable into something magical. If you’ve never tried zucchini bread, this is your sign to start. Trust me—once you do, you’ll wonder why you waited so long.

The story behind Grandma Lucy’s recipe

Grandma Lucy’s zucchini bread wasn’t just a way to use up extra garden zucchini—it was her way of bringing people together. Whether it was for Sunday brunch or an after-school snack, this bread was always around. The tradition of zucchini bread dates back to at least the early 20th century, gaining popularity in American kitchens during the 1960s when home bakers started incorporating grated zucchini into quick breads. The moisture from the zucchini keeps the bread soft without making it dense, and the combination of cinnamon, vanilla, nuts, and raisins adds depth and texture.

Even though zucchini bread has been adapted in many ways over the years, this recipe remains a classic. No fancy ingredients or complicated steps—just simple, comforting flavors that never fail.

Let’s talk ingredients: what makes this zucchini bread special

Each ingredient in this recipe plays an important role in achieving that perfect balance of sweetness, moisture, and texture.

Zucchini: The star of the show! It keeps the bread incredibly moist while blending seamlessly into the batter. If you’re out of zucchini, grated carrot or even finely shredded apple can work.
Eggs: These bind the batter and add structure. If you want to make this egg-free, try substituting with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Sugar: Provides sweetness and helps with moisture retention. If you prefer a less sweet bread, you can reduce the sugar slightly or use half brown sugar for a deeper flavor.
Vegetable oil: Keeps the bread tender. You can swap it for melted butter for a richer taste or use applesauce for a lower-fat option.
Flour: All-purpose flour gives the bread structure. A mix of whole wheat and all-purpose flour works well if you want a heartier texture.
Baking powder and baking soda: These leavening agents help the bread rise beautifully. Be sure they’re fresh!
Cinnamon: Adds warmth and spice. Feel free to experiment with nutmeg or cardamom for a twist.
Vanilla extract: Enhances all the flavors, making the bread even more aromatic.
Pecans: Add crunch and a nutty richness. Walnuts work just as well, or you can skip the nuts if you prefer.
Raisins: They bring little bursts of sweetness. If raisins aren’t your thing, dried cranberries or chopped dates are great alternatives.

Essential kitchen tools: what you’ll need

This recipe is simple, and you probably already have everything you need.

Mixing bowls: One large for the batter and a smaller one for the dry ingredients.
Hand or stand mixer: Helps blend the wet ingredients smoothly, though a good old whisk and some elbow grease work too.
Grater: The zucchini needs to be finely grated to blend well into the batter. A box grater works best.
Bundt pan: This gives the bread a lovely shape, but you can also use two standard loaf pans. Just adjust the baking time slightly.
Toothpick or cake tester: To check for doneness.

Step-by-step: how to make Grandma Lucy’s zucchini bread

Prep your pan and oven

Preheat your oven to 350°F and grease a bundt pan generously with butter and flour (or use a non-stick spray). This ensures an easy release later.

Mix the wet ingredients

In a large bowl, beat the eggs, sugar, and vegetable oil together. Mix on medium-low speed until the mixture is smooth and slightly thickened.

Add the dry ingredients

Slowly add the flour, baking powder, baking soda, salt, and cinnamon. Continue mixing until everything is well combined. Don’t overmix—just stir until no streaks of flour remain.

Prep and add the zucchini

Grate the zucchini and squeeze out as much moisture as possible. This prevents the bread from being too wet. Stir the zucchini into the batter along with the vanilla extract.

Fold in the extras

Using a spatula, gently fold in the chopped pecans and raisins. This keeps them from sinking to the bottom.

Bake to perfection

Pour the batter into the prepared bundt pan and smooth the top. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool before slicing

Let the bread cool in the pan for 10-15 minutes before turning it onto a wire rack. Slice and enjoy!

Variations to try

Make it chocolatey: Add ½ cup cocoa powder to the dry ingredients and stir in chocolate chips instead of raisins.
Gluten-free version: Use a 1:1 gluten-free flour blend. The texture stays wonderfully moist!
Dairy-free alternative: This recipe is already dairy-free, but be sure to check that your baking spray is dairy-free too.
Healthier twist: Swap half the sugar for honey or maple syrup and use whole wheat flour.
Tropical version: Add shredded coconut and replace the pecans with macadamia nuts.

How to serve it up

This zucchini bread is delicious warm with a bit of butter or cream cheese. For a fancier presentation, dust it with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. If you’re serving it for brunch, pair it with fresh fruit and a hot cup of coffee.

Perfect drink pairings

Coffee: A classic! The bitterness of coffee balances the sweetness of the bread.
Chai tea: The warm spices in chai complement the cinnamon beautifully.
Milk: Simple, comforting, and perfect for kids.

Storing and reheating tips

Wrap the bread in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week. You can also freeze individual slices for a quick snack—just pop them in the microwave for 20 seconds before eating.

Scaling the recipe

Want to make more? Double the ingredients and use two bundt pans. Halving the recipe works too—just bake it in a single loaf pan for about 35 minutes.

Common mistakes and how to avoid them

Not squeezing the zucchini: If you don’t remove excess moisture, the bread can turn out too wet.
Overmixing the batter: This can make the bread dense. Mix just until combined.
Using an ungreased pan: This bread loves to stick, so grease the pan well!

Give this zucchini bread a try!

There’s something so comforting about a slice of homemade zucchini bread, especially when it’s a family recipe like this one. Whether you follow Grandma Lucy’s version exactly or add your own twist, I hope it brings warmth to your kitchen just like it does in mine. Give it a try, and don’t forget to share how it turns out!