Mom’s Zucchini Bread

Here it is, everyone! I’ve mentioned it quite a few times in here already and made all the people I know jealous by talking about it all holiday season.

My mother pulls out all the baking stops during the holidays, baking cookies galore and homemade Peppermint Bark…but her best recipe has been in the family for awhile. *drum roll*

My mom’s zucchini bread!

It is my favorite bread, period. It is always moist but fluffy, filled with sweet cinnamony flavor and absolutely wonderful warm or cool. Perfect for any event, my mom’s zucchini bread also makes a great gift. Wrap it in foil and a pretty red paper and you have a welcome gift no matter where you go. Better yet, just slap it in someone’s hand and watch as they devour the whole loaf in seconds flat!

The best part is that is a relatively simple recipe to make.

First, preheat your oven to 325 degrees. Then, pull out 2 large loaf pans or three small loaf pans and a large mixing bowl.

You will need:

  • 2 eggs
  • 2 c sugar
  • 1 c oil
  • 2 c grated unpeeled zucchini
  • 3 tsp vanilla
  • (optional) 1/4 cup raisins or nuts

We leave out the nuts/raisins, but if you like them, they will be a nice addition. Take this first group of ingredients and mix well in a large bowl. Then, add the next (dry) ingredients and again, mix well. It is not necessary to mix after each addition.

  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 3 c flour

Ensure you have a well-mixed batter, then pour into greased loaf pans. Bake at 325 degrees for 1 hour. Insure an inserted toothpick comes out clean before removing them from the oven. Let them cool for several minutes before removing from loaf pans. They should slide out easily from the pans and set them on a cooling rack….zucchini-bread-12

You can dig in as soon as you’d like!!

You can double and triple this recipe if you would like. My mom makes 8 loaves at a time…and it is still never enough!

Hint: This will also freeze very well and keep much longer if refrigerated.

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