Are you looking for some ways to get your kids to eat green vegetables? If you don’t tell them that this bread has zucchini they will never know what hit them:-)
Ok, not that this is the best way to get veggies into your kids, but every little bit helps, right?
This is my mom’s zucchini bread recipe and I have eaten this every summer since I was little. My parents had a pretty big garden when we were young. I would say it was the size of about two tennis courts. We would help get the garden ready every summer and my dad would really put us to work. I remember this one job that was so tedious that….well, I still remember it to this day. We would have to take newspapers and lay them out under each plant in the garden. Then we would cover the newspapers with dirt. If memory serves me correct, this would take HHHHOOOUUUURRRSSS!!! Now that I have my own home with my own landscaping and little gardens I understand why they did this, however when you are young and you are putting newspapers around tomato plants – nothing in life makes sense at that point. However, it must have worked because my parent’s garden produced some huge zucchini which eventually made it’s way into our house…and into this bread.
My mom has made other zuccchini recipes over the years – but only to my utter disappointment. Not that there was anything wrong with her different versions, but it wasn’t this bread. This was my comfort bread and when something showed up with pineapple and walnuts in it – sure it was delicious, but it wasn’t this bread. I think that the key to this bread is the spice. I always make sure I have some ground cloves in my spice collection just for this recipe. Plus, this bread has brown and white sugar where I have seen some other recipes that call for all white sugar-nope. It calls for oil so it’s exceptionally moist..doesn’t make it a whole lot healthier, but definitely makes it moist. This makes two loaves, so you can give some away or throw a loaf in the freezer. However, in my house it goes so fast that it doesn’t even need to go into the freezer. It’s really good with some butter and a quick heat in the microwave…but I don’t do that these days…at least not the butter part. I hope you enjoy this bread as much as I have over the years….and mom if I ask for zucchini bread – please only make this recipe – it’s the best – thanks:-)
My Mom’s Zucchini Bread
Preheat oven to 350 degrees
1 cup brown sugar
1 c white sugar
2 tsp vanilla
1 c vegetable oil
1 tsp salt
1/4 tsp baking powder
3/4 tsp ground cloves
1 tsp baking soda
3/4 tsp cinnamon
3 cups flour
Mix dry ingredients in a bowl with a whisk until combined.
2 c zucchini bread
Mix everything together until just combined.
Grease two loaf pans and bake for 35-40 minutes…if you are using larger loaf pans this may be up to 45 minutes.
Note – the top picture is the bread baked in a round cake pan. I baked this for about 35 minutes and drizzled it with a glaze made of lemon juice and milk.