Zucchini Bread

I have several different recipes for zucchini bread, and each is as different from each other as the next in everything from color, taste, and the ingredients. But my favorite of them would have to be the recipe that came from my grandmother’s wooden recipe box. A fantastically easy preparation (and I’m all about one bowl and a wooden spoon!), this bread is the perfect accompaniment for any tea party, brunch, or middle of the day snack. The bread is super moist, has a rich deep color, and tastes like perfection. There is a ton of cinnamon and vanilla in this recipe, which makes this bread taste more like a dessert than an actual bread.  
My grandmother typically made this around Thanksgiving and Christmas time, stored it in the fridge, and we would slather each thin cold slice with real rich creamy butter in between our glutinous dinner plates being cleared from the table but before the pie came out of its hiding place. For many years this is one of the only things my brother would eat at holiday meals – this and a giant helping of mashed potatoes. Both with butter. Luckily his palate has expanded some now, but you still need to make sure you hide this bread from his sight, or at least make sure you get your portion out before he lays his eyes on it.
This bread also freezes really well, so feel free to use up all those extra zucchini’s that are about to burst forth from your gardens and stock-pile this until the middle of winter, or when unexpected guests drop by, or you have no energy to bake something but desperately want something homemade and delicious. Or whenever you feel like! (Note: make sure to wrap in plenty of waxed paper followed by a layer of aluminum foil so it won’t get freezer burned!)
Zucchini Bread
3 whole eggs
2 cups sugar
½ cup veggie oil
½ cup applesauce
1 tablespoon vanilla
2 cups shredded zucchini
2 cups flour
1 tablespoon cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 cup chopped walnuts
Beat the eggs until frothy.
Add in the sugar, veggie oil, applesauce and vanilla and mix until thick and lemony colored.
Stir in the zucchini, flour, cinnamon, baking soda, salt and baking powder.
Fold in the chopped nuts
Pour into two well greased and floured loaf pans.
Bake at 350 degrees for an hour, or until a toothpick inserted comes out clean.
Let cool in pans for 10 minutes, then cool completely out of pans.
Now if you will excuse me, I see there is only one slice left on my table, and I need to go grab it before someone else does!  

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1 Comment

  • Reply
    Rene - Epic Baker
    September 25, 2012 at 12:28 AM

    I made this for the September SRC assignment! It was so delicious and didn't last long at all in my office!

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