I think that I’ve mentioned before how my parents were never bakers. There were only four things that my Mother ever baked when we were kids- boxed cake mix with canned frosting, dump cake, pineapple casserole (bread pudding of sorts), and zucchini bread. She was always a big fan of zucchini bread. More so than any other quick bread really. I remember the loaf would always be wrapped in aluminum foil on the kitchen counter. We would just casually slice off thick slices and top them with a nice smear of butter as the mood struck us. Ahhhh, good times.
Since I’ve been on my own I try to make some zucchini bread once a summer, simply for the sake of nostalgia. I find with most quick bread recipes such as zucchini bread, banana bread, etc. that most of the recipes you come across are very similar. My Mom used a specific recipe that she had written on a recipe card. Unfortunately, I don’t have that recipe. I usually just use whatever has good ratings online and the results always come out pretty good, very similar to what I remember of my Mom’s zucchini bread.
Last summer I made Paula Deen’s recipe and this last time I used one found on allrecipes.com. The two recipes were both good, but in the end I liked Allrecipes better. It’s just a more traditional recipe, more alike to what my Mother would make. Paula’s recipe had water, lemon juice, nutmeg, and no vanilla extract- all things that my mother’s recipe did differently. So from this point forward this recipe is going to be my stand-by for zucchini bread.
The bread bakes up smelling so deliciously appealing in the oven. Personally I can barely contain myself long enough once it’s out of the oven before slicing into it… I usually end up mushing up the loaf because I cut into it while it’s still too warm haha oh well, what’s beauty when the end results are just so darn good?? I did have one bone to pick with this recipe. I thought there was too much cinnamon. 1 Tb of cinnamon (3 tsp), just seems like a lot. Next time I might back it down to 2 tsp, but that’s just a personal preference really. The loaf still turns out fantastic whether you use the full amount of not.
*I’m sorry about the terrible quality of the photos. I forgot my camera on vacation, so it was traveling by mail at the time of this photo, so I had to take what I could get from my available pool of cameras to borrow : / *
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325°F (165°C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
adapted from allrecipes.com