Grandma Ann's Zucchini Bread

Updated: Aug 17

The Bird & Bear Collective's first {of many} guest food blog posts has been shared by Molly Bradosky. Molly is a certified yoga instructor, Mom of five, and oh so talented in the kitchen. Many in The Bird & Bear Collective family have had the pleasure of enjoying her amazing and "healthy" baked goods at our wellness workshops or yoga mornings in the barn. Today she is sharing one of her family's favorites -- a zucchini bread that will make sure you use every bit of your fall harvest.


It is truly delicious. Molly has promised to make it again for our Bird & Bear Collective October 21st Barn Yoga & Oils morning! It will be the most beautiful and yummy way to start the week!



Author & Baker: Molly Bradosky


I love this time of year! I love pulling fresh veggies from the garden. Remembering how delicious fresh fruit and veggies taste is so enjoyable. I also love to bake so of course I turn something super healthy into something super...YUMMY!


I get excited every year when zucchinis are in season. I’m always able to steal several, big as my thigh, zucchinis from my Dad's garden. This recipe calls for 3 cups of shredded zucchini - that’s legit veggie! So if you have a garden, or know someone that does, grab all those too big to eat or over abundance of zucchinis and make them into loaves of love.


This is one of the few things everyone in my family grabs for. It goes fast but no worries… I just make more!


This amazing recipe is from my wonderful mother, Ann, who taught me everything I know.


P.S. I often make this recipe gluten free and it's fabulous. Alternative tweaks to the oils and sugars ingredients up the nutritional benefits and deliciousness too! But for this first post, I wanted to stick with my Mom's classic recipe


Grandma Ann's Zucchini Bread

{Recipe from my Mom, Ann Luther}


2 cups flour

2 tsp. cinnamon

¼ tsp. nutmeg

2 tsp. lemon peel (zest)

¼ tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 cups sugar

¾ cups oil (vegetable or coconut)

2 eggs

1 tsp. vanilla

3 cups grated zucchini


Preheat oven to 350 and grease a loaf pan. Grate zucchini and wrap in a towel to allow some of the water to absorb before mixing into batter. Mix dry ingredients together. In a separate bowl mix the wet ingredients. Combine ingredients, adding the graded zucchini last. Bake in loaf pan for about an hour. I usually double this recipe because my kids cant get enough! Enjoy!

Thank you Molly for sharing and we look forward to enjoying it again in-person on October 21st.


If any of our dear readers have an idea for a food blog post, please share and join The Bird & Bear Collective in our invitation to gather around the virtual table.

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