Aunt Arlene’s Zucchini Bread

Written By Jessica Dickey

This recipe comes from my paternal grandfather’s sister, my great-aunt Arlene. Growing up, I have many wonderful memories of seeing her at our annual family reunions, when relatives would gather together in West Virginia or at another family member’s home during the summer.

Aunt Arlene’s Zucchini Bread

Ingredients

  • 1 cup canola oil (or other neutral oil)

  • 2 cups grated zucchini, excess moisture squeezed out

  • 2 cups granulated sugar

  • 3 large eggs, room temperature and lightly beaten

  • 3 cups all-purpose flour

  • 1 (8-ounce) can crushed pineapple, undrained

  • ½ cup chopped nuts (I used pecans)

  • ½ cup raisins (I used golden raisins)

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 teaspoons vanilla extract

  • 1½ teaspoons ground cinnamon

Instructions

  1. Preheat the oven to 350°F. Grease two 8 × 4-inch loaf pans or line them with parchment paper and lightly grease.

  2. Grate the zucchini, then place it in a clean kitchen towel, cheesecloth, or several layers of paper towels. Gently squeeze out the excess moisture. Measure 2 cups after squeezing.

  3. In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth and well combined.

  4. Stir in the grated zucchini and the undrained crushed pineapple until evenly incorporated.

  5. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.

  6. Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. Do not over mix.

  7. Fold in the nuts and raisins until evenly distributed throughout the batter.

  8. Pour the batter into the prepared loaf pan, filling it about two-thirds full, and spread the batter into an even layer.

  9. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil during the last 10–15 minutes of baking.

  10. Let the bread cool in the pan for 10–15 minutes, then carefully remove it and transfer it to a wire rack to cool completely before slicing or storing. Keep it tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5–7 days.




Jessica Dickey