I love recreating my mom’s recipes. She really has always been magical in the kitchen and it takes me back to my childhood. She usually makes this amazing zucchini bread in bulk to give as gifts around the Holidays. Since I am a highly rebellious daughter I made it during the summer to take full advantage of the gorgeous, seasonal squash I found at my local market. It had my senses all confused since I so strongly associate the smell of it baking with Christmas!
I let the loaves cool for 20 minutes before I turned them out of the pans to finish cooling. Then it was time to snack on a slice with a cup of tea! Oh my goodness, it was just like my mom’s and it made me so happy. Hope you all enjoy this beloved family recipe! xoxo
This zucchini bread is substantial enough for breakfast, but sweet enough for dessert! It's a fantastic way to use up gorgeous summer squash.
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 cup canola oil
- 3 whole eggs
- 1 tablespoon vanilla extract
- 2 cups finely grated zucchini peeled and grated on the smallest holes of a box grater, then blotted with a paper towel
- 1 cup chopped walnuts
- Pre-heat the oven to 350 and liberally grease two loaf pans with soft butter or shortening. Whisk the flour, cinnamon, baking soda, salt and baking powder together in a bowl to aerate them and set the bowl aside. Combine the two sugars, canola oil, eggs and vanilla in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy. While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the grated zucchini and walnuts.
- Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top. Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly. Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.