Zucchini bread has been a part of my life since…well, for as long as I can remember.
There was this morning when I was in 5th grade that our teacher gave us an assignment. She explained that we were supposed to go home, cook something with our parents, then bring it in to share with the class, and share the recipe.
I’m pretty sure the teacher said something like, “I’ll have a sign up sheet ready tomorrow for you to pick a day to bring your food in and present it to the class,” but sometimes I suffer from selective listening, so I chose not to hear that part.
Instead, I ran home after school and breathlessly told me mother, “We need to make zucchini bread for my whole class and write recipes for each person and I have to bring it to school tomorrow!”
My mother, the patient woman that she is, listened to my spiel and immediately started pulling ingredients out of the pantry and we made enough zucchini bread for my entire 5th grade class that night.
When I walked in and showed my teacher that I was ready the next morning, her eyes widened just briefly and very graciously said, “Oh. Um. Well…I guess we’ll start presentations today!”
My poor mother.
Nevertheless, that zucchini bread was a hit and for a bunch of 5th graders to like a dessert made with a vegetable?
Well, that’s certainly saying something.
Zucchini bread was one of my favorite breakfasts growing up.
Toasted in the toaster oven until the slice is warmed through and there’s just a little bit of a crunch when you bite into it, then spread with butter.
And zucchini bread must have raisins, not nuts, to diversify the texture. I love nuts, really. But, they just ruin soft baked goods with their denseness.
I’m very particular.
Now that I’m all grown up, I add a little variety to the bread every once and a while by adding some maple flavoring. That Mapleine…ooo, boy, it sure makes things delicious and its aroma spreads throughout the house while the bread is baking, which is one of the best scents there is.
This recipe makes 2 loaves and I always freeze one or give one away, because that’s alotta zucchini bread to eat by myself!
But trust me, people. Toasted. Then butter. And no nuts.
Or, if you do add nuts (I even added them into the ingredient list of the recipe for you crazy people), just don’t tell me.
I’m passionate about this kind of thing.
- 3 eggs
- 1/2 c. oil
- 1/2 cup no sugar added applesauce
- 2 c. sugar
- 2 tsp vanilla
- 2 tsp maple flavoring
- 3 c. flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 3 c. grated zucchini
- 1 c. chopped nuts, optional
- 1/2 cup raisins, optional
- Preheat oven to 325 degrees.
- Beat eggs in a large bowl. Mix in oil, applesauce, vanilla, maple flavoring, and zucchini.
- Stir in flour, baking soda, baking powder, salt, and cinnamon.
- Add nuts and raisins, if desired.
- Pour batter evenly into two greased 8" loaf pans.
- Bake for 60-75 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool for 10 minutes, then remove bread from pans.