Hello, hello! Today I am here to share with you one of my favorite recipes from my mom’s recipe box: Zucchini Bread! Summer is zucchini season, so it always makes me crave my mama’s warm, moist zucchini bread. The only problem is that every single time that I make it the bread doesn’t even last more than about 36 hours in our home. It is unreal warm, so it gets devoured fresh from the oven, and then by breakfast the next morning it has vanished. It is THAT good. And the good news here is that it is also simple to make! Now let’s get cooking!
Start by beating together your sugars, oil, eggs, and vanilla. In a separate bowl, combine your dry ingredients (sometimes when I’m super duper lazy I skip this extra step and dump them right into the wet ingredient bowl).
Stir the dry ingredients in with the wet ingredients. It will be very thick and seem dry. Don’t worry about that. The zucchini adds a ton of moisture.
Grate your zucchini. Just wash your zucchini, chop off the ends, and grate it using a fine grater. If your food processor has a grating attachment it will make the process that much easier!
Add the grated zucchini to your batter. See….nice and moist now!
Grease and flour a couple of bread pans. I use Baking PAM. It’s the bomb. Pour the batter into the pans and bake!
Now enjoy! It’s unreal fresh from the oven, especially with some real butter, and still amazing the next day! Mmmm….. May have to go whip up a batch right now.
Oh, and by the way, isn’t my sou chef the cutest?!
- 3 cups flour
- 1 Tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 3 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canola oil
- 1 Tablespoon vanilla
- 2 cups grated zucchini
- Beat together the eggs, both sugars, oil, and vanilla.
- In a separate bowl stir together the flour, cinnamon, salt, baking soda, and baking powder.
- Stir together the dry and wet ingredients. The mixture will be very thick and seem a bit dry.
- Grate your zucchini and mix it into your batter mixture well. At this point it should no longer be dry.
- Pour your batter into two greased and floured bread pans.
- Bake at 325 degrees for about an hour. A toothpick should come out clean from the center when the bread is done.
- Enjoy!!
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Heidi says
July 14, 2013 at 10:11 amI love, love, love zucchini bread. I do not, however, bake. If someone gives me some zucchini this summer, perhaps I’ll give this a try. Baking freaks me out. I love to cook, but baking seems like science. LOL!
sarah says
July 14, 2013 at 2:29 pmNo science to THIS recipe, Heidi! It is so easy! Give it a shot!! My pumpkin bread recipe is even MORE foolproof! 🙂
Morgan says
July 20, 2015 at 7:13 pmI got a big ol’ zucchini from someone’s garden a few days ago, so I decided to see if this recipe was on your blog. So glad it was! It’s baking in the oven now and I’m thinking about how much I love you and your mom. Can’t wait to eat it!
Sarah Westover McKenna says
July 21, 2015 at 11:20 amOh man. I could eat an entire loaf of that RIGHT NOW!!!!!!!! So excited to see you Saturday!!!! You are EXACTLY what I need right now!