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Mom's Zucchini Bread

Updated: Dec 7, 2020



One of the best things about being stuck at home during the Corona Virus is trying new recipes. I have been making lots of different recipes for the last few weeks. My daughter wants me to try donuts and pretzels; I have never made either. I will let you know how they work out.


Z, my 7-year-old, is not a fan of change or new food. I have been making this zucchini bread recipe for years, and this is one food Z loves. I make him try one bite of everything if he doesn't like the food; his backup dinner is always a corndog. This recipe is also from my mom. When I moved out, she gave me a bunch of her recipes. I'm not sure where she got this recipe. I recommend using fresh zucchini for this recipe; when the zucchini has been sitting in my fridge for a week or so, the bread or cake ends up being a little drier. I use canola oil in the recipe. I have used coconut oil in it as well, and it tastes yummy. Z is allergic to tree nuts, so we don't use coconut oil in things he would eat. You can add Chocolate chips, chopped nuts, or a crumb topping if you like. I've tried each of them; I prefer the bread without any extras. There is something about this bread the way that it is. My kids love this bread so much. They only want this bread when it's fresh out of the oven and butter melted on their slices. Enjoy!

Zucchini Bread








Ingredients 3 eggs 2 c zucchini, peeled and grated 2 c sugar 1 c oil 3 t vanilla 1 t salt 3 t cinnamon 1 t baking soda 1/4 t baking powder 3 c flour 1/2 c chopped nuts, optional Directions Preheat oven to 325 degrees. And spray cooking spray into two loaf pans. Beat eggs, then add oil, sugar, zucchini, and vanilla. Mix well. Next, add salt, baking powder, baking soda, and cinnamon. Once combined, add flour. Mix well. Then add nuts, if you like. Pour batter into loaf pans and bake for about 1 hour.


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