My Mom’s Zucchini Bread is moist and flavorful, making it a wonderful breakfast or mid-day snack.
The year I graduated college, right before I moved out on my own, my mom gave me one of the best, most thoughtful, most frequently-used Christmas gifts ever. A set of cookbooks. Four cookbook binders, filled with all of our family recipes and interspersed with family photos. She painstakingly typed up what was probably over a hundred recipes, printed them on beautiful paper, and slide each recipe into a protective plastic sheet so that no matter how far away from home I went, I would be able to make our family classics. These cookbooks get a little fatter each year as we find new recipes we love, but they are definitely one of the best Christmas presents I have received. Ever.
When my garden started producing zucchini last month, I knew immediately that I was going to dig into those cookbooks and make one of my childhood favorites for you. Farmers Market Week with my blogger friends was the perfect excuse. If you don’t have any zucchini growing in your back yard, be sure to check your local farmers market. I’ll betcha a loaf of bread that you’ll find some beautiful zucchini there, maybe even big enough to eek out two loaves of this bread (one for now, one for the freezer? one for home, one for work? It won’t go to waste, I promise).
One recipe note: My favorite version of this bread is with a generous cup of walnuts – I just love the slight crunch to an otherwise soft and very moist bread. Include nuts or skip them (as I did this summer, since our daycare is nut-free) or even add mini chocolate chips if you’d like – whatever your family enjoys.
Thanks to Cynthia at Feeding Big and Christie at A Kitchen Hoor’s Adventures for hosting Farmer’s Market Week this year. Be sure to scroll to the bottom of this post to check out more recipes inspired by our local farmer’s markets from our blogging community.
- cooking spray
- 2 c. shredded (not peeled) zucchini
- 2 c. all-purpose flour
- 1 1/2 c. granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground allspice
- 3 large eggs
- 3/4 c. vegetable oil
- 1 tsp. vanilla extract
- 1/2 - 1 c. chopped walnuts or mini chocolate chips (optional)
- Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
- Press shredded zucchini in a clean dishtowel to remove as much liquid as possible. Set aside.
- In a large bowl, stir together flour, sugar, baking soda, baking powder, salt, cinnamon and allspice. Make a well in the center of dry ingredients. Add eggs, vegetable oil, and vanilla into the well and stir to mix well. Fold in shredded zucchini as well as nuts or chocolate chips, if using.
- Pour into prepared loaf pan. Bake for 55-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool before moving to a serving plate.
- Bread will keep, covered tightly with plastic wrap, for about 5 days.
#FarmersMarket Wednesday Recipes
Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Easy Creamed Corn by Feeding Big
Easy Zucchini Refrigerator Pickles by Simple and Savory
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Grilled Garden Pizza by Jolene’s Recipe Journal
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Lemon Curd by The Freshman Cook
Mom’s Zucchini Bread by Books n’ Cooks
Peaches & Cream Protein Smoothie by Tip Garden
Quick Pickles by Bear & Bug Eats
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures
Roasted Eggplant with Tahini by Caroline’s Cooking
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla