For all of you who are wondering what other recipes zucchini can do, then this is for you. Mom’s Zucchini Bread is simply the best. While I was young, my mom made this all the time, with fresh zucchini coming from her garden. Gowing up, it was the only thing I’d eat happily, with zucchini in it. We will eat it all the time and never get sick of it. The house would always smell warm, slightly sweet, cinnamon, and I couldn’t wait for it to enter into my mouth. I just planted a few zucchini in my garden, so I can do it later this summer because you can’t go wrong with zucchini. Try this recipe for Mom’s Zucchini Bread, and don’t forget to eat it with your loved ones.
Prep: 20 mins | Cook: 1hr | Additional: 20 mins | Total: 1 hr 40 mins | Servings: 24 | Yield: 2 loaves
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- (3) large eggs
- 1 cup of vegetable oil
- (2 ¼) cups white sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
- Grease and flour two 8 x 4-inch pans. Preheat oven 325 degrees F (165 degrees C).
- Then sift flour, salt, baking powder, soda, and cinnamon in a bowl.
- Add and beat eggs, oil, vanilla, and sugar in a large bowl and then add sifted ingredients to the creamed mixture, beat well. Add zucchini and nuts, stir until well combined. Pour batter into prepared pans.
- Bake it for 40 to 60 minutes until a tester inserted in the center comes out clean. Then cool it for 20 minutes in pan on a rack. Remove bread from pan and cool completely.
You can produce (2) loaves with this recipe, so you can eat one today, and freeze the other one. Occasionally, I would bake multiple loaves and freeze them to save when I feel like zucchini bread but don’t feel like making it for a rainy day.
Per Serving: 255.2 calories; fat 13.1g 20% DV; cholesterol 23.3mg 8% DV; sodium 179.8mg 7% DV; protein 3.3g 7% DV; carbohydrates 32.1g 10% DV.