I’m always somewhat in awe of how recipes that contain the same ingredients, with slight variations in the amount of said ingredients, can altogether alter the taste of the final product. For whatever reason, even though it’s now fall, since this past summer, I’ve been on a serious zucchini bread kick. While I have several zucchini bread recipes, I opted for a new one on AllRecipes labeled, “Mom’s Zucchini Bread” & I am a fan as is the family & Chris’s coworkers. I’ve made adjustments along the way; sometimes using a combination of granulated (1 cup) & brown sugar (1 1/4 cups), instead of their listed 2 1/4 cup granulated sugar, increasing the vanilla extract from 3 tsp to 1 tbsp, & almost always use 2 cups of chopped walnuts as opposed to their suggested 1 cup. Also, even though it says 2 cups grated zucchini, I’m pretty sure I’ve used as much as 3 cups, if not more.
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 1 cup oil
- 3 eggs, lightly beaten
- 1 tbsp vanilla extract
- 1 1/4 cups brown sugar
- 1 cup granulated sugar
- 2 cups, packed grated zucchini
- 2 cups chopped walnuts
Grease two standard size bread pans, or spray with nonstick spray; set aside. Preheat oven to 335 degrees.
In a large bowl, whisk together the dry ingredients, from the flour to the cinnamon.
In another bowl, beat the eggs, add the oil, sugars, & vanilla extract & blend together. Incorporate the dry with wet ingredients until just blended. Mix in the walnuts & zucchini. Pour batter evenly between the two pans. Bake for 1 hour or until knife inserted in the middle comes clean.
You can let them rest in the pans for 10 minutes before removing, but I’ve also removed them right away before to cool on a rack so you do you.
I always like to eat this warm with some butter. So, it heats nicely in the microwave for 30 seconds.