We love zucchini baked, fried, and barbecued – but we especially love it baked in bread!
With all the fresh zucchini recently harvested from gardens this is the perfect time of year to make Zucchini Bread. If you didn’t have any in your garden, or if you don’t garden, pick some up at the store or a local farmer’s market. It’s so worth it!
Last week I was sick for a while. One evening while I lay on the couch cuddled under a blanket, drinking hot tea, and dozing in and out of sleep my youngest daughter decided to make some Zucchini Loaf. It made the house smell delicious!
And apparently the taste matched the smell!
Here’s the recipe she used, which I got from my mom years ago.
Fresh Zucchini Bread
2 eggs, lightly beaten
2/3 cup sugar
1/3 cup salad oil (vegetable oil)
1/4 cup milk
1 tsp vanilla
1 cup finely shredded, peeled zucchini
1 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/8 tsp baking powder
1/4 cup raisins (optional)
1/4 cup chopped nuts (we like walnuts or pecans in this one) (optional)
- In a medium mixing bowl combine eggs, sugar, oil, milk, vanilla and zucchini. Mix well.
- In a separate bowl mix flour, baking soda, cinnamon, salt and baking powder. Then stir this into the zucchini mixture.
- Fold in the raisins and nuts (if you choose to include them).
- Spoon into a greased loaf pan. (My mom’s recipe says to spoon it into a greased tall 1 pound coffee can!)
- Bake in a 350° oven for 45-55 minutes until cake tester inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes.
- Turn out of the pan and cool completely.
- Store in a sealed plastic container.
So, so delicious! Remember to let it cool before you slice it.
This recipe freezes really well – so make a few batches and put them in the freezer. Great for those times when you need to bring something or you need to quickly pull something out for unexpected company.