I love going through my mother’s recipe books. Studying her handwritten notes, unfolding the small slips of paper she tore from magazines, turning the well worn pages. And then there’s the detective work, like trying to decipher whether a recipe calls for baking soda or baking powder. Yes, there are more than a few recipes in her collection that consist of little more than a list of ingredients and an oven temperature. This zucchini bread is one of them. I’ve made this bread many times and while zucchini is still in season, it’s a perfect time for you to do so as well. I like to think of it as a healthy sweet snack, especially if you substitute the all-purpose flour for whole wheat as I do. I like that it’s not too sweet and the zucchini helps keep the bread moist.
I remember my mother often telling me when we were following other recipes that were short on instruction (it runs in the family) to mix all of the dry ingredients first and then add the wet. So that’s what I do when making this bread. It’s easy enough to mix by hand, but you could use an electric mixture as well.
The recipe yields two loaves. If you only want one, cut the recipe in half, but I say make both and freeze one for those times when you get unexpected company.
Homemade Zucchini Bread
3 1/2 cups flour
2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated zucchini
4 eggs
1 cup oil
Stir dry ingredients together. Add eggs and oil and mix together until combined. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Made By Michelle 