Grandma Mac’s Zucchini Bread (Updated)

Here's my version of the bread--updated and with added spices! Check the recipe card out on the post if you want to make it just like my mom – or Grandma Mac -- as so many called her.

Makes 2- 8 1/2” x 4 ½” x 2 ½” loaves

Ingredients

2 cups unbleached, all-purpose flour
1 cup whole wheat flour (Can sub another cup of unbleached, all-purpose flour.)
1 teaspoon EACH: salt, baking soda, baking powder, and cinnamon
⅛ teaspoon EACH: ground nutmeg and ground cloves-optional
½ teaspoon ground ginger-optional
3 large eggs, beaten
1 cup canola or vegetable oil
1 ½ cups granulated sugar
3 cups grated zucchini- lightly squeezed or patted dry*
2 teaspoons vanilla
1 cup chopped nuts or raisins-or ½ cup each

Instructions

PREPARATION: Preheat oven to 350 degrees Fahrenheit. Place rack at center. Grease and flour 2- 8 1/2” x 4 ½” x 2 ½” baking pans.
MIX THE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: flours, salt, baking soda, baking powder, and spices. Set aside.
MIX THE WET INGREDIENTS: In a large bowl or 8 cup measuring cup, whisk together the eggs, oil, sugar, zucchini, and vanilla.
STIR THEM TOGETHER AND SPOON INTO PREPARED PANS: Pour the wet ingredients (eggs, etc.) into the dry ingredients (flours, etc.) and stir until just combined. Divide the batter evenly between the two greased and floured pans.
BAKE and then COOL 5 MINUTES IN PANS: Bake for 50-55 minutes OR until loaves are golden brown and a skewer inserted into the center of each loaf comes out clean, rotating pans halfway through baking time. Begin checking for doneness at 45 minutes. Remove loaves from oven and cool in pans for 5-10 minutes. Turn out onto racks to cool completely before cutting—ideally after several hours. This bread is even better wrapped after cooling and stored overnight. It should keep for a few days like that, though if it’s terribly warm and humid, do stick it in the fridge after a day or so where it will keep for a week.
Freezing: Wrap well in plastic wrap and then in foil before freezing for up to 3 months. Let thaw in wrapping completely before slicing.

Notes

*An easy way to get the excess liquid out of the zucchini is to pat it, using palms or fingertips, between layers of paper towels on a rimmed baking sheet. Don't over dry it.