When I was growing up, my mother would make Zucchini Bread every summer. It was one of my favorites. When I was in 8th grade, I took a cooking class (there’s my only formal cooking training) and part of that class required us to demonstrate a recipe. It could be any recipe we wanted. I made my Mom’s zucchini bread. That’s how much I loved it.
Now my mom made it only slightly differently. She blended the zucchini into the batter with a blender. I think she make have done that to camouflage that there was a “vegetable” in the bread. Whatever reason she did it, it was delicious. I simply grate the zucchini with a food processor. To this day, it is still one of my favorites.
When I was in high school I started collecting recipes for my “hope chest” and this was one of the first recipes I added. I still have the copy that I wrote out when I was 16 or 17 years old. Zucchini bread is an excellent way to use some of that abundant summer zucchini, and it also freezes very well. Make a few loaves of this and tuck it away in the freezer to enjoy when the vines have long stopped producing.
To begin, preheat your oven to 325 degrees. Grease & flour two 8×4 inch loaf pans. Set them aside for now.
In a bowl, combine 3 cups of flour, 3 teaspoons of cinnamon, 1 1/2 teaspoon baking powder, a teaspoon baking soda and a teaspoon of salt. Stir those together and set aside for now.
In your mixing bowl, combine 3 eggs, 3/4 c extra virgin olive oil, 2/3 c brown sugar and a cup of sugar.
Mix those together until smooth. Add in 2 teaspoons of vanilla extract and stir it in.
Add the dry ingredients to the mixing bowl and mix until the wet and dry ingredients are combined. Be sure to scrape the bowl with a rubber spatula to get it all combined.
Now for the zucchini. This takes about 2 medium sized zucchini. Begin by trimming the ends off. Now if you want, you can peel them, but honestly I don’t see the point unless you are really trying to hide the zucchini from someone. I won’t tell.
Shred your zucchini with a grater or food processor. You’ll need 2 cups.
Add the zucchini and 1/2 cup of raisins to the batter. Stir until combined.
Divide the mixture between the two prepared pans. Bake for 45-55 minutes or until the bread tests done in the center with a toothpick.
Let it cool in the pans for 10 minutes, then remove to a rack and cool completely.
This recipe was also shared in the Meal Plan Monday Link-Up at Southern Plate.
- 3 c all-purpose flour
- 3 tsp cinnamon
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs
- ¾ c extra virgin olive oil
- ⅔ c brown sugar
- 1 c granulated sugar
- 2 tsp vanilla extract
- 2 medium zucchini (*see instructions)
- ½ c raisins
- To begin, preheat your oven to 325 degrees.
- Grease & flour two 8×4 inch loaf pans. Set them aside for now.
- In a bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Stir those together and set aside for now.
- In your mixing bowl, combine the eggs, extra virgin olive oil, and sugars.
- Mix those together until smooth. Add in the vanilla extract and stir it in.
- Add the dry ingredients to the mixing bowl and mix until the wet and dry ingredients are combined. Be sure to scrape the bowl with a rubber spatula to get it all combined.
- Now for the zucchini. This takes about 2 medium sized zucchini. Begin by trimming the ends off. Now if you want, you can peel them, but honestly I don’t see the point unless you are really trying to hide the zucchini from someone. I won’t tell.
- Shred your zucchini with a grater or food processor. You’ll need 2 cups.
- Add the zucchini and the raisins to the batter. Stir until combined.
- Divide the mixture between the two prepared pans.
- Bake for 45-55 minutes or until the bread tests done in the center with a toothpick.
- Let it cool in the pans for 10 minutes, then remove to a rack and cool completely.
Need more ideas for putting your garden bounty to use? Sunday Supper creators have brought you a collection of recipes to help you out!
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 6:00 pm CST/7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.