I’m not sure what Grandma’s connection was to this recipe’s author, but it’s a keeper! This handwritten recipe is for good, old-fashioned classic zucchini bread. It’s moist and flavorful, with just the right amount of cinnamon and vanilla (which upon comparison seems to be a tad more than what other recipes call for). It yields two beautiful loaves.
Recipe origin
The recipe came from a Ms. Hocker in Indiana who provided her name and address on the back of the recipe card. I asked an Aunt who said the name wasn’t familiar. My Grandma didn’t have any connections in Indiana as far as we know. My nosing around, I mean research, found that Ms. Hocker was born in 1906 and I believe spent her entire life living in Indiana. I am thinking that this may have come to Grandma through a recipe chain letter? (And I hear that those things are kind of making a come back, so maybe we can get this one back in rotation!)
But I must say, it felt really special making a stranger’s thoughtfully written out recipe. I couldn’t help but wonder about her and try to guess how this recipe found it’s way to my Grandma’s kitchen in California.
And now the zucchini
Zucchini bread is a great way to use up an abundance of zucchini. This recipe calls for 2 cups raw, peeled and grated zucchini which is about 2 medium or 3 small zucchinis. If you grate too much, throw leftovers in scrambled eggs or on a salad. It’s an extremely versatile squash and one of my favorites. Sadly, our crop didn’t take off this year so I had to use store bought for this recipe!
Tips:
- This recipe can be combined by hand, no need to dirty an electric mixer
- Substitute 2 cups peeled, grated apple for zucchini
- Substitute 1 cup semi-sweet chocolate chips for walnuts
- This recipe makes two loaves; perfect for gifting one or freezing one for later (I recommend this 9×5 loaf pan)
- Bake as muffins for a handy snack or breakfast
- Doris would have served this with a cup of hot tea
Let me know how you liked this recipe in the comments below, and follow on social media for more easy, classic recipes like this one! Hope you’re all having a nice weekend!
Classic Zucchini Bread
Difficulty: Easy12
servings20
minutes1
hourIngredients
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated and peeled zucchini (raw)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped walnuts
Directions
- Preheat oven to 350-degrees. Grease and flour two (2) 9×5 loaf pans.
- In a bowl, beat eggs until light and fluffy.
- Add sugar, oil, zucchini, and vanilla extract. Mix well.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and cinnamon.
- Add flour mixture to egg mixture. Stir until well blended. Add nuts and pour into prepared pans.
- Bake in a preheated 350-degree oven for 1-hour or until a toothpick comes out clean.
It probably was a recipe chain, probably her friend Mrs. Biddle (a neighbor and TOPS pal) had the connection. I love that you put a picture with a Geranium flower – your grandma LOVED geraniums because they were so easy to grow all year long in Torrance. She would cut them off for me so I could grow starts when we lived in Gardena and Long Beach.
I remember her geraniums. They always remind me of her too.
We have an abundance of zucchini from the garden and low on time to can it up, so this recipe comes at the perfect time! Thank you! Love these reminders of Grandma and a chance to talk to the kids about her also.
Oh good – glad that you enjoyed it. 🙂
This looks delicious! Yes, Grandma baked yummy breads. I’m wondering if the connection was from Uncle Wayne’s mom as I “think” she was raised in Indiana?
I asked Melissa and Eileen and neither were familiar with the name.