How to make classic homemade Zucchini Bread.
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 may 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 plants have long since stopped producing.
Watch me make this Zucchini Bread Recipe here:
How to Make Mom’s Zucchini Bread
To begin, preheat your oven to 325 degrees.
Grease & flour two 8×4 inch loaf pans, or coat them with my Baking Spray Replacement (it works great for everything!) Set the pans 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 about 2 cups, but I honestly never measure it.
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.
Enjoy!
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