My mom has been making this recipe for zucchini bread for all my life – it supposedly came from a 1980 issue of Bon Appetit! And now, I love to carry on the tradition and make it every summer. When zucchinis are in full supply from our garden or farmers markets, my son begs for this sweet treat. It’s great for breakfast, snack or dessert. Makes 1 healthy portion but can be doubled to serve 2-3. *Makes two loaves or one bundt pan
Here’s what you need:
-2 cups all-purpose flour
-3 teaspoons of cinnamon
-2 teaspoons baking soda
-1 teaspoon salt
-½ teaspoon baking powder
-3 eggs
-2 cups granulated sugar
-¾ cup vegetable oil
-2 cups grated and drained zucchini
Here’s what you do:
1. Grease two 8×4 inch loaf pans well. You can also use one 12-cup bundt pan, which is what my mom often does.
2. Preheat your oven to 350 degrees.
Sift the first 5 ingredients (flour to baking powder) in a bowl and set aside.
3. Beat the eggs in a large bowl. Gradually add sugar and beat until thick and bright yellow.
4. Add oil and beat well. Mix in zucchini.
5. Add sifted dry ingredients and blend well.
6. Add batter to the greased pan(s).
7. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool before removing from the pan and slicing. Enjoy warm or cold!
