I realize it is not summer and the squash has not yet overgrown in your garden where you are giving it away to your extended family, co-workers and neighbors…but, I live on the West Coast and it is ridiculous the kinds of fruits and veggies we have available to us year round. So, I say take note of this little gem of a recipe and when you have bushels of zucchini tucked in every corner of your house, you can make this bread, freeze it and give it to every house warming, anniversary party and picnic you go to. It’s a winner and so are you.
This recipe is considered a ‘quick bread’ and boy is it ever. All the major mixing is done in one bowl, poured into two tins, baked a bit and you’re done! Quick breads are breads that use a leavening agent other than yeast. In this case, I used baking soda. A leavening agent undergoes a chemical reaction causing the baked good to rise and have it’s lovely fluffy texture and volume. If I had left out the baking soda, I’m sure I would be writing about a very tasty, but very dense zucchini brick.
I have 3 old bread tins from my grandma’s house. My favorite is the Golden Glo. I always get a beautiful bread from that tin. I think it may have super powers. Here you see that I buttered up the tins (by complimenting them, of course) and went to prep the batter.
This recipe makes 2 loaves of bread. It’s honestly as easy as mixing it up, pouring it in, and letting it bake.
A quick note here: The recipe calls for peeling and grating the zucchini and with the store bought ones, I totally get that since they can be all waxy and whatnot, but if you are using homegrown zukes, I say let the green casing ride!
After baking for one hour, I used a toothpick to test the doneness and then came the really hard part…. waiting until it cooled, so I could eat it. WAIT, sorry….I meant to say, waiting until it cooled, so I could slather it with butter and eat it. *ahem* Thank you.
I have to say that one of the best parts of this recipe is my mom’s recipe card. This one was all typed ingredients and hand written instructions by my mom as it went along. It was still going down a list and doing it all in order, I just really loved the way that she wrote everything to the side of the list instead of numbered at the bottom, and all in her lovely cursive writing. Thanks, mom! That was VERY GOOD.
- 3 beaten eggs
- 2 c. sugar
- 1 c. salad oil
- 3 tsp. vanilla
- 2 c. peeled and grated zucchini
- 3 c. flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 tsp. cinnamon
- 1 c. chopped nuts ( I used walnuts)
- Optional: 1 c. raisins
- Add sugar, oil and vanilla to the eggs and beat.
- Mix in zucchini.
- In a separate bowl, sift flour, soda, salt and cinnamon. Mix into the liquids.
- Add chopped nuts.
- Butter 2 loaf pans and bake 1 hour at 325 degrees.
- Storage: 1-2 days in a breadbox, 5-7 days in the fridge, 2-3 months in the freezer.