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.

Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

Always on the lookout for low-carb recipes, I stumbled upon an interesting version for the ever popular Cheddar Bay Biscuits, a national restaurant chain favorite.  I made the recipe as written and I have to say, they weren’t that great - not enough cheese, not enough garlic, and basically, not enough flavor!  So I tweaked, and tweaked, until I came up with this version which is full of cheesy-garlicky flavor.  And check out these nutritional stats: each of my biscuits contain 9 whole grams of protein and only 2 net carbs!  Compare that to the traditional version which contain only 3 grams of protein and a whopping 16 carbs.  Is my version exactly like the original?  Obviously not (although my husband says he likes mine better!), but this healthier version is surprisingly similar.  If you're looking for a low-carb, keto, or gluten-free version to try, I think you'll be very pleased with this recipe. 

Note: because my biscuits contain no gluten, they bake up a little flatter than the original, but baking them in a commercial quality pan like this one will produce fluffier biscuits.

Alternatively, you bake these biscuits in a professional quality muffin pan lined with these perfect silicone cupcake liners. You don’t have to spray them and they peel away perfectly every time. Also, they’re easy to clean and you can reuse them thousands of times.

The ingredients (clockwise from the top) - sour cream, an egg, almond flour (aka almond meal), sharp cheddar cheese, baking powder, salt, garlic powder (or granulated garlic), dried parsley, and melted butter.

Start by whisking the almond flour, baking powder, salt, garlic powder, and parsley together.  The almond flour has a tendency to clump so use that whisk to break the clumps up.

That was easy.

Next toss the cheddar cheese into the almond flour mixture - this will keep all the bits of cheddar cheese separate when we add the wet ingredients. 

Here's a thought, I bet these would be good made with pepper jack cheese!  I'll have to give that a try.

Switch to a spatula and stir in the sour cream, egg, and melted butter.  

I don't know.... this is such a complicated recipe... JOKING!

Divide the batter into 6 equal portions (about 3 tablespoons each) and space evenly on a silpat-lined half sheet pan.

This recipe will make exactly 6 biscuits if you portion the batter with a #20 scoop (and it's a great size for dishing ice cream too!).  By the way, did you know the sweeper arm of most portion scoops will have a number which indicates the size of the scoop?  The #20 here means this scoop will measure 20 portions per quart.  Likewise, a #30 will portion 30 scoops per quart, and so on.  Who says food blogs aren't educational?

Ok, back to the biscuits… bake for 10-13 minutes or until golden brown all over.  The cheese will be as hot as lava so allow the biscuits to cool for a couple of minutes before serving. 

Oh my... I wish you could smell my kitchen right now! 

Enjoy these biscuits while they're warm and the cheese is all melty.  That’s all there is to it.

Alright, I can’t stand it… I'm totally dying here so I gotta go… Come to Mamma!!

Mmmmmmm...  I really, really, really, really, hope you'll give this recipe a try.  Oh, and don’t miss more of my keto recipes below. Happy Baking!

Items used to make this recipe:

(affiliate links)

• almond flour (aka almond meal) https://amzn.to/3NuagOm

• #20 portion scoop https://amzn.to/3Jf65T8

• my favorite silicone baking mat https://amzn.to/3LjM8fM

• half sheet pan https://amzn.to/3ouO63l

• silpat liner https://amzn.to/3hattc1

• oven thermometer (don't trust your oven!!) https://amzn.to/3WtpIOY

• optional commercial quality pan (for fluffier biscuits) https://amzn.to/3T1JwGd

• perfect release silicone cupcake liners https://amzn.to/3sRMJxk

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Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

makes 6 biscuits

Printable Recipe

Ingredients

• 3/4 cup finely ground almond flour (or meal), sifted

• 1 tablespoon dried parsley flakes

• 1 1/2 teaspoon baking powder (see notes below to be sure your baking powder is still active)

• 1/2 teaspoon garlic powder (or granulated garlic)

• 1/2 teaspoon fine salt

• 3 ounces sharp cheddar cheese, shredded

• 1/4 cup sour cream

• 1 large egg

• 2 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 400F and place rack in center position.

2. In medium mixing bowl, whisk together almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps.

3. Add shredded cheese and toss well to coat.

4. Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.

5. Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan.

6. Bake for 10-13 minutes or until golden brown all over.

7. Allow to cool for a few minutes before serving - these are best served warm.

Notes

• This recipe doubles well (and all 12 can be placed on the same sheet pan).  

• Be sure your baking powder is active by testing its effectiveness. To do this, stir 1/4 teaspoon baking powder into 1/4 cup hot tap water. If the baking powder fizzes, good. If not, discard and replace with a fresh container.

Keto stats for each biscuit:  9g protein, 4g carbs, 2g fiber.