Recipe: Zucchini Bread

Recipe coming tomorrow!

Recipe coming tomorrow!

Here it is!

As promised yesterday, here is the recipe for Zucchini bread passed down through my family. I don’t know the origin of this particular recipe, so it might be from a cookbook, or someone else, or it could be a variation.

Regardless, it’s YUMMY.

Step 1

Preheat your oven for 350 Fahrenheit.

In a mixing bowl, and you’ll probably want to use a stand mixer or electric beaters for this, blend:

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups grated Zucchini
  • 3 tsp Vanilla

Mix them until they’re well blended — the zucchini gratings will remain whole, and that’s ok.

Step 2

In a separate mixing bowl, combine the following dry ingredients:

  • 3 cups flour (we use AP flour, I have not tried any other varieties)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 teaspoons cinnamon

When the wet ingredients are well-blended, slowly add the dry ingredients to the main mixing bowl. Make sure you allow the beaters time to mix the wet and dry ingredients before adding more. After the whole bowl has been added, the mixture should have a light brown color to it; it should taste good. :)

Step 2 a [optional]

If you’re the type of person that likes nuts or raisins, you can add 1 cup of either (or 1 cup of each!) to the batter, but use a wooden spoon to stir it, rather than the electric mixer.

Step 3

Prepare two loaf-pans (I don’t know the exact measurements, but they’re rectangular, about 6″ wide x 9-10″ long, 3-5″ high) by putting a parchment-paper liner on the bottom. Trust me on this. If you don’t have parchment paper, wax paper or aluminum foil would probably work. If you don’t have ANY of those, you might be able to get away with just greasing the pan and sifting flour through it.

Pour half the batter into each pan, and bake for 45 mins – 1 hour. Check the loaves with a toothpick — if it comes out mostly clean, it’s probably fine. Let the loaves cool for 10 or 15 minutes, then use a knife to gently run along the inside edge of each pan. The loaf should come out of the pan easily. (This is why parchment liners are so handy)

Serve!

You can eat it warm, but I always liked eating it when it was cooled off — the butter stays solid longer : )

The tradition has always been to make two loaves — keep one for yourself and give one to someone else.

Enjoy!