My Mother’s Zucchini Bread

If you are looking for a sweet way to get in some vegetables or to use up some zucchini in your fridge or garden, let me introduce you to my mother’s Zucchini Bread recipe. This Zucchini Bread has a perfectly tender and moist crumb, and a warm spice flavor that will fill up your whole house. It might even attract your neighbors. But don’t worry, you will get a lot out of this recipe so you will have more than enough to share 🙂

In my Pecan Sticky Buns post I had mentioned how my mother made a lot of different recipes growing up, many of which were uncommon in Cameroonian households. This is one of them. I grew up eating Zucchini Bread to the point that I thought most people knew what it was. I remember taking it to school once and my friends asked me what it was. When I said Zucchini Bread, almost all of them turned up their noses. But once they tried it, my Zucchini Bread wasn’t mine anymore. Every day for a while after that I will get harassed by these children talmbout, “DiD yOu BrInG aNy ZucChiNi bReAd?” 😂

When I tell you my mother has the best Zucchini Bread recipe I mean it! I have tried some other Zucchini Breads but I am yet to find one that is better. This was one of the recipes that I definitely had copied before moving for college. I had even forgotten about it for a while and so had my mother. She had lost the recipe and called me for it months ago. It didn’t take long for me to find it hand written in a little old notebook that contained a bunch of random notes. Now why I had it there instead of with the rest of my recipes, I do not know but I was reminded once more of how great this recipe was. So I decided to make some too and also share the recipe with you.

My Mother’s Zucchini Bread

This recipe yields two loaves

• 3 cups flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3 eggs
• 1 cup oil
• 2 cups sugar
• 3 tsp vanilla
• 2 cups grated zucchini

Method

Preheat oven to 350F. Grease two 9 inch loaf pans or prepare 12 cup muffin pan with liners.

In a large bowl, whisk or sift in flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In another large bowl, mix eggs, oil, sugar and vanilla until fully combined.

Gently add dry mixture to wet mixture, about a third at a time, mixing until combined before adding next batch.

Mix in grated zucchini until it is fully incorporated into batter.

Pour batter into prepared pans. Bake for 45 to 60 minutes (30-45 if making muffins) or until a toothpick inserted in the middle comes out clean.