In my mother’s garden there are many plants.
And of those many plants, there are many squash plants. And of those many squash plants there are zucchini plants. And on those zucchini plants is a bounty of zukes.
Every summer those zukies get fried up in thin slices till the edges are blackened for almost every dinner. But a lucky few get the life shredded out of them (shredded by hand) and made into zucchini bread. So lucky.
Last weekend I went to my parent’s house for a little family dinner, and she sent me off with several large zucchini (that I unfortunately didn’t take a picture of). Actually I think she gave them to me earlier in the week when I stopped by…all I know is that I have them. And one of them (actually only half of the monster) got turned into a tasty zuke loaf and zuke mini muffins.
The recipe I improvised upon turned out to be the best loaf ever. Sweet, moist, and incredibly filling. A slice of that sucker lasts hours, a generous slice mind you. And of course it’s easy as pie, easier than pie, easier than pie with a pre-made crust.
Adapted from Mom’s Zucchini Bread
Makes two loaves.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 medium eggs
- 1 cup olive oil
- 1 1/2 – 2 cups sugar
- 4 teaspoons vanilla extract (you can also sub out a teaspoon or two of almond or maple extract)
- 2 cups grated zucchini (don’t cheat with the food processor, unless you like that texture, in which case you’re an odd nut) (NOTE: Don’t squeeze the liquid out from the grated zucchini, it’s what makes this recipe moist)
1. Preheat oven to 325 degrees F. Grease two bread loaf pans.
2. In a bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl.
3. Combine the eggs, olive oil, sugar, and vanilla extract in a bowl until well beaten.
4. Incorporate the dry ingredients into the wet. Stir in the zucchini into the mixture and distribute the between the two loaf pans.
5. Bake in the middle of the oven for 40-60 minutes. Mine took approximately 50 minutes, though my mini muffin pan only took 30-40 minutes. It will be done when an inserted toothpick comes out clean.
Store in a cool place or in the refrigerator, because of it’s moistness you may need to store it in the fridge to prevent mold. It should be fine on the counter for at least 3 days though.