My sad little zucchini plant sat wilted and small in the corner of my garden this year. I almost gave up on the thing until finally in the last couple of weeks, he’s made a comeback. I’ve never met a zucchini plant that didn’t want to grow.
And grow and grow and grow.
That corner of the garden is now taken over by a zucchini plant that’s taller than Luke and pumping out giant squash nearly every day.
This means I once again buy flour and sugar in bulk and my oven works its tail off baking zucchini bread almost every day. Last summer I think I ended up storing 20 loaves in my freezer and I’m sure it will happen again this year.
My mom’s recipe has always been by far my favorite and yet I never asked her for it. I just waited until she took pity on me and shared what she had made. This year, I finally wised up, got the recipe and now it’s the only recipe I make.
Mom’s Zucchini Bread
(adapted from a recipe from the Spokesman Review…probably from the late 1980’s????)
- 3 eggs
- 1 cup canola oil
- 2 cups sugar
- 2 cups shredded zucchini
- 1 tablespoon vanilla
- 3 cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 cup chopped walnuts, chopped
Preheat oven to 350 degrees. Line bread pan with parchment paper or coat it in cooking spray. Beat eggs and oil for 2-3 minutes until creamy. Add sugar and mix well. Add zucchini and vanilla. In a separate bowl, mix together all dry ingredients. Slowly combine dry ingredients with wet ingredients. Do NOT over mix! Add in chopped walnuts. Pour batter into bread pan and bake for at least one hour, until a toothpick stuck into the center of the bread comes out clean.
A couple of quick notes:
Bake the bread in ONE large bread pan. I don’t know why, but this makes a difference. The top of the bread forms a slightly crispy crust, making it so delicious. For some reason, when the dough is divided, it doesn’t do this.
I typically add an extra 1/2 cup of zucchini. It takes the bread a few extra minutes to cook, but I feel like the bread stays moist an extra day.
If the bread is getting too dark on top but it’s not finished cooking, fold a piece of tin foil in half and create a little ‘tent’ to cover the bread. It will continue cooking but the top won’t get overly brown.
Add chocolate chips, blueberries or other kinds of nuts. Do NOT add whole wheat flour, flax-seed or bran flakes. This significantly changes the texture and taste of the bread (I tried, I was very sad with the results). It’s a treat, not health food.