Is there anything better than zucchini bread? I just love it! Every summer at this time I make a TON of it and freeze it and my kids and I eat it all winter long. It's the perfect bread to have in the freezer. It freezes great! It's delicious and almost tastes like it's a dessert but without all the crazy sugary frosting cakes that my kids love.
I've tried a lot of zucchini bread recipes over the years. People have told me I needed to make a healthier zucchini bread without the oil. Well, yuck! I tried the zucchini bread recipes with only a small amount of oil in it and although the taste is okay, it's dry and more like a bread than a moist, delicious treat. No thank you.
So this is the recipe I always come back to. My Mom got this recipe years ago (like 40 or more!) from our neighbor at the time, Virginia Pelot. It's funny how you can remember a neighbor from so many years ago. Well, she made the best zucchini bread ever! And I'm so glad she shared her recipe with my mom! I guarantee (yep, strong words, right?) that you will love this recipe too.
And seriously - who doesn't have a ton of zucchini laying around right now?! Holy smokes! We now have 12 loaves in the freezer =o) And when you are given zucchinis this huge - baking with it is perfect. Look at the size of this bad boy!
Source: Our neighbor from years ago, Virginia Pelot
* 3 eggs
* 1 cup oil
* 3 Tbsp. vanilla
* 2 cups sugar
* 3 tsp.cinnamon
* 2 cups grated zucchini
* 3 cups flour
* 1 tsp. salt
* 1 tsp. baking soda
* 1/4 tsp. baking powder
* 1/2 cup chopped nuts (optional)
Here's the really hard part. Ready? Mix all of the ingredients together.
Pour into two medium sized greased and floured loaf pans. (I used my mini muffin stone from Pampered Chef and it made 4 loaves.)
Bake in a 325 degree oven for 1 hour.
Cool completely and enjoy!
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