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 Quesadillas

In Mexico, Cinco de Mayo is a day celebrating the country's historic victory over France in the 1862 battle of Puebla.  Here in the US, we love to celebrate the day by enjoying Mexican and/0r Mexican-inspired foods.  Today I'm going to share one of our favorite snacks, quesadillas, only these quesadillas are low carb so they're keto-friendly.  If you're a fan of quesadillas made with flour tortillas, I think you'll like this low-carb version as much as we do.  

Did you know an 8-inch flour tortilla contains about 24 carbs?  But look what I found - magic bread!  Just kidding, but this flax, oat bran, whole wheat Lavash (8 servings per package) only has 4 net carbs.  Um yeah, I'll take the one with 4 carbs, thank you.

Place a serving of Lavash flat on a work surface.

Grab a couple of slices of your favorite cheese - choose one that melts well (we like pepper jack).

Cover half of the lavash with an even layer of cheese.

Fold the other half of the lavash over the cheese.

Melt a little butter in a skillet over medium heat and cook the lavash on both sides until the outside is toasted and the cheese melts.

Mmmmmm!  

Cool for a minute or two before cutting into wedges.  I like to sprinkle with a little fleur de sel and chopped scallions, and serve with a dollop of guacamole and sour cream on the side.  So, so, so good!!  Honestly, you won't believe how yummy such a low-carb snack can be.

Enjoy! 

Items used to make this recipe:

(affiliate links)

• Keto-Friendly Lavash Bread (flatbread) https://amzn.to/2IcjC2d

• Fleur de sel (French sea salt) https://amzn.to/2wecyx6

• Cast Iron Skillet https://amzn.to/2wemrLo

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Keto Quesadilla

makes 1 serving

Printable Recipe

Ingredients

• 1 tablespoon butter

• 1/2 lavash flatbread

• 2 slices pepper jack cheese

• optional garnish: guacamole, sour cream, sliced scallions, fleur de sel

Directions

1. Place lavash on a work surface and cover half with an even layer of cheese.

2. Fold 2nd half of lavash over cheese, sandwiching the cheese layer in the middle.

3. Place butter in skillet over medium heat.

4. Cook lavash on both sides until outside is toasty and the cheese is melted.

5. Remove from skillet and cool for a minute or two before cutting into wedges.

6. Sprinkle with fleur de sel (French sea salt) and sliced scallions, and serve with a dollop of guacamole and sour cream.