Mom’s Zucchini Bread #FarmersMarketWeek

My Mom’s Zucchini Bread is moist and flavorful, making it a wonderful breakfast or mid-day snack.

Zucchini Bread

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).


Zucchini Bread

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.

Zucchini Bread

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.

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My Mom’s Zucchini Bread is moist and flavorful, making it a wonderful breakfast or mid-day snack.

Mom’s Zucchini Bread

My Mom’s Zucchini Bread is moist and flavorful, making it a wonderful breakfast or mid-day snack.

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 Loaf
Author Liz

Ingredients

  • 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 all spice
  • 3 large eggs
  • 3/4 c. vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 - 1 c. chopped walnuts or mini chocolate chips optional

Instructions

  1. Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
  2. Press shredded zucchini in a clean dishtowel or cheesecloth to remove as much liquid as possible. Set aside.

  3. 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.
  4. Pour into prepared loaf pan. Bake for 55-70 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool before moving to a serving plate.
  6. Bread will keep, covered tightly with plastic wrap, for about 5 days.

Recipe Notes:

  • Bread can also be made into muffins. Makes about 18 muffins. Cook at same temperature, but for 20-25 minutes.

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9 thoughts on “Mom’s Zucchini Bread #FarmersMarketWeek”

  1. What a thoughtful gift from your mom! I will have to try to remember this for when my little dude is older and going out on his own! (Or I could just send him a link to the blog 😉 That would be easier!)

    1. I know, it was a wonderful gift. I’ve had the same thought. I’ve even considered putting my blog posts into a digital book and having it printed so that I have my tried and true recipes at my fingertips. Either way, I know I’ll be making some sort of cookbook for my kids when they go off on their own!

  2. This is very close to our family recipe! It was my grandmothers , then my dad’s then mine (and my siblings). I won many blue ribbons thru 4H at the county fairs off this recipe! Thanks for the story with the recipe, this is why I blog and means everything!!!!
    thanks for sharing it at Celebrate365: Farmers Market Week

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