06 Jul Mom’s Classic Zucchini Bread
Isn’t it just incredible the way your senses are tied to memories?
The heavenly aroma of this zucchini bread baking in the oven immediately transports me back to my childhood. My Mom used to make it for us, and I loved it then just as much as I do now. It was always been a special treat.
A ton of the recipes I make are ones I got from my Mom. Many of them I’ve tweaked and played with over time, but this one remains unaltered. I’ll never change a thing. I have no idea how Mom came by it originally, but it doesn’t matter at this point. This is Mom’s classic zucchini bread.
I mean, why mess with perfection?!
I know it’s a bit hot this time of year to turn on the oven, but with fresh zucchini growing abundantly in so many summer gardens, it would be a crime not to make this bread. Trust Mom and me on this. It’s totally worth it.
Does your family have any classic hand-me-down recipes that you wouldn’t dare tweak? Let me hear about it in the comments!
- 3 eggs
- 2 cups granulated sugar
- ½ cup brown sugar
- 2 cups grated zucchini (with skin)
- 1½ cups canola oil
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 3 tsp cinnamon
- 1 tsp salt
- Preheat oven to 350 degrees. Grease and flour 2 bread pans.
- In a large mixing bowl, beat eggs on medium speed until foamy.
- Add sugars and continue mixing.
- Add vanilla, oil, and zucchini, mixing until well-combined.
- Add remaining dry ingredients and mix. Increase speed to medium and beat batter for 2-3 minutes, scraping the sides of the bowl as you go.
- Pour into prepared bread pans. Bake on top oven rack for about 55 minutes, until toothpick comes out *almost* clean. (Keeping the top just a little gooey prevents you from over-baking and drying out your bread!)
- Let cool in pans for 10 minutes, then remove to cooling rack.
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