Best Ever Homemade Zucchini Bread Recipe
The past few years have proven that a quick cure for homesickness is comfort food. I suppose it’s because most of us will always associate certain foods and flavors with where we spent our childhood. My medicine comes in the form of pancakes with real maple syrup, creamy clam chowder, a toasted bagel with cream cheese, mashed potatoes and gravy, or homemade macaroni and cheese.
I am one of the lucky ones—both of my parents are great cooks. We could also call this a curse for my waistline, but that’s another day’s post. My Dad is famous for his homemade apple pancakes, juicy hamburgers, and spicy chili, while my Mom gets the credit for things like eggplant parmagiana, shepard’s pie, and countless baked goods. I can’t even begin to choose a favorite dessert that my Mom makes. Contenders would have to be treats such as strawberry-rhubarb pie, apple crisp, german chocolate cake, lemon poppy seed bread, and ricotta pie (to name only a few of her amazing creations).
Smelling something baking still takes me right back to my childhood, when my Mom would pull her latest concoction out of the oven and take out her best china. We’d have a fancy tea party together, bonding over mini muffins and milk.
Nowadays when visit home I have to pick and choose the things I want my Mom to make. I usually send a wish list a few weeks in advance... no joke. It’s difficult to decide, but no visit is ever complete without her famous zucchini bread. She’s been making her homemade zucchini bread for as long as I can remember and I’ve loved it every time. It’s also easy to recreate abroad, so it’s the perfect cure for homesickness and it’ll impress new friends any day!
Making Zucchini Bread With Mom
In a separate bowl mix together the following dry ingredients:
Homemade Zucchini Bread
Recipe by: Grace Aloise (Mom)
Makes 2 loaves (but easily doubled or tripled and extra loaves freeze very well)
Ingredients:
- 2 cups grated zucchini (with skin)
- 3 eggs
- 1 cup oil (canola recommended but olive oil adds an interesting taste)
- 2 cups sugar
- ½ cup milk
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons cinnamon
- ½ cup chopped nuts or chocolate chips (optional)
Recipe Instructions:
- Preheat oven to 325°F (160°C)
- Blend together the grated zucchini and eggs, followed by the oil and sugar.
- Mix until well combined.
- In a separate bowl mix together the dry ingredients: flour, baking soda, salt, and cinnamon.
- When well mixed, take turns adding the dry ingredients and milk to the bowl of wet ingredients.
- Stir or blend well, until the mixture is even.
- Add chopped nuts or chocolate chips if desired. (If using chocolate chips coat them in flour first so they don't all sink to the bottom).
- Divide the batter between two small greased loaf pans.
- Bake at 325F/160C for about 1 hour (or until a toothpick comes out clean).
- Allow to cool for at least 10 minutes before diving in.
My cure for homesickness is this delicious homemade zucchini bread-- what's yours?
Homemade Zucchini Bread
Ingredients
- 2 cups grated zucchini with skin
- 3 eggs
- 1 cup oil canola recommended but olive oil adds an interesting taste
- 2 cups sugar
- ½ cup milk
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons cinnamon
- ½ cup chopped nuts or chocolate chips optional
Instructions
- Preheat oven to 325°F (160°C)
- Blend together the grated zucchini and eggs, followed by the oil and sugar.
- Mix until well combined.
- In a separate bowl mix together the dry ingredients: flour, baking soda, salt, and cinnamon.
- When well mixed, take turns adding the dry ingredients and milk to the bowl of wet ingredients.
- Stir or blend well, until the mixture is even.
- Add chopped nuts or chocolate chips if desired. (If using chocolate chips coat them in flour first so they don't all sink to the bottom).
- Divide the batter between two small greased loaf pans.
- Bake at 325F/160C for about 1 hour (or until a toothpick comes out clean).
- Allow to cool for at least 10 minutes before diving in.
chelsea Wallis
made this today with the overflowing zucchini from my garden. Its a great zucchini bread. My children have already finished off one loaf. Hopefully I can make a bunch of loaves to freeze. Oh and I used 100% spelt flour and a robust olive oil and they were great!
culinarystorm
I must try this! And your Mom has beautiful hands! 🙂
chicaandaluza
That looks great! Have been looking for a zucchini bread recipe that uses oil and not butter...perfect 🙂 Thanks for subscribing to my blog...hope you continue to enjoy.
Laura
mmm, that looks delicious! I'm glad I have somewhere to easily find [incredible] recipes. I arrive to Spain in a week & I've been wondering about how easy it will be to cook & to get new recipes.
Holly
This recipe must be a neighborhood favorite. Hands down most favorite bread ever.
Lauren
Haha maybe Grace will make you some Saturday when I tell her that...
Liz
That looks SO good. Especially the walnuts. I've also found that cooking really cures homesickness. My mom always makes chili in the fall, so last year I tried it here. Definitely keeping that tradition going this year!