Zucchini Bread

August 28, 2011 § Leave a comment

J: This is a family recipe that my mom used to make all the time when I was growing up.  I would always get so excited when I came home from school and smelled zucchini bread fresh out of the oven — this is such a yummy, hearty, and sweet-but-not-too-sweet bread.  It’s got a rich flavor and, even though the zucchini itself doesn’t pop out and hit you in the nose, it lends a lovely moistness to the bread, giving it an almost cake-like texture.

sliced and ready for eating

Zucchini Bread
3 eggs
1 c canola oil
1 3/4 c sugar
3 tsp vanilla
2 c zucchini, peeled and grated
3 c flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
Optional: 1/2 c chopped nuts

Preheat your oven to 350.

This is a pretty easy thing to throw together.  Start off by peeling and grating your zucchini; we used three smallish zucchinis and it came out to almost exactly 2 cups.

fresh green zucchini!

Crack the eggs into a large bowl and beat until fluffy.  Add the oil, sugar, vanilla, and zucchini.  Beat together until everything is well-incorporated — this ends up being a really thick and kind of heavy batter base.

everything minus zucchini

Combine all of the dry ingredients, minus the nuts if you are using them (we didn’t use nuts this time), in another bowl, and then add that to the batter in thirds, incorporating it thoroughly each time before adding more.

all ingredients in

At this point, if you are using nuts, stir them in.  Otherwise, grease and lightly flour a loaf pan, tapping out excess flour over the sink.  Pour the batter into the pan evenly.  If you like, sprinkle some sugar and/or cinnamon over the top of the batter to give it an extra sweet touch.


Pop this baby in your oven and bake for about 75 minutes.  You may need more or less depending on your oven; we needed a little more, though in retrospect we might even have overbaked it a smidgen.  You’ll want a toothpick or knife inserted in the center of the loaf to come out just about clean, though if there are a couple crumbs that’s okay.  You can let the loaf sit in the pan for a bit and it’ll keep baking just from the heat of the pan.  Overbaking this loaf will take out some of its moisture and you don’t want to do that!

looking at these pictures makes me sad that the bread is gone :(

Slice it up when it’s cool enough to touch, but still warm.  Serve with coffee, a dollop of cream cheese if you like, or just tuck into it plain; it’s delicious any way you choose.  And as my mom told me, the flavors get even better the next day, so try not to finish the whole loaf at once — though it’s not easy!  Enjoy.

delicious zucchini bread


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