Wednesday, December 8, 2010

Mom's Zucchini Bread

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Summer is long gone... but I had a taste of summer. After receiving some zucchini from friends months ago, I grated, blanched and cooled them down before packing away into my freezer. After my recent freezer diving excursion, I pulled out some of my zucchini and made Mom's Zucchini Bread. It's a great quick bread to whip up and fill your kitchen with sweet baking aromas...

If you have a well stocked baking pantry, making this bread will be a cinch. This bread makes for a great gift during the holidays or even a pretty presentation on the table when baked in a bundt pan. The zucchini flavor isn't exactly strong in this, but it's not meant to be. The moisture from the zucchini really gives the bread a nice texture. Besides, what better way to get some zucchini in your diet than in something sweet like this?!

Mom's Zucchini Bread
recipe adapted from AllRecipes

1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs

Grease and flour two 8 x 4 inch pans or 1 bundt pan. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.


Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.


Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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