There’s nothing better than a slice of mom’s zucchini bread. It’s one of those comforting foods for me and instantly takes me back to childhood. My mother’s garden yielded an abundance of zucchini every summer, so there was likewise an abundance of warm zucchini bread. My mom’s version utilizes plenty of cinnamon and the bread turns out super moist.
Zucchini Bread
3 eggs
1/2 c. vegetable oil
2 c. flour
1/4 tsp. baking powder
1 tsp. salt
3 tsp. vanilla
2 c. sugar
2 1/2 c. grated zucchini
2 tsp. baking soda
3 tsp. cinnamon
1 cup chopped nuts (english walnuts or pecans)
Combine dry ingredients in a large mixing bowl. Add wet ingredients and stir to combine. I think it’s important not to over mix, so just work it until it’s nicely blended. Add grated zucchini and stir to combine.
Pour batter into a greased loaf pan and bake 1 hour at 350 degrees. Allow to cool in pan before turning out. Store in the refrigerator and serve warm with a generous slab of butter.
