My mom has been making zucchini bread forever. My most vivid memories of her in the kitchen when I was a kid was her making pumpkin roll in the fall, making crepes in the winter, and making zucchini bread in the summer. I'm not sure why it took me so long to make this, but today I'm sharing her recipe. The bread is soft and sweet and I like to eat it with a little spread of softened butter on top. I like this zucchini bread better than banana bread, but it's a little more involved since you have to grate the zucchini and let it drain prior to adding it to the mixture.
However, the extra time is worth it, and each bite brings back so many memories of my childhood that I find myself eating the whole loaf.
Servings: 2 Loafs
Prep Time: 20 min
Total Time: 1 hr 10 min
INGREDIENTS:
3-4 cups grated zucchini - I peel the zucchini, grate it with a cheese grater, sprinkle with a pinch of salt and let it sit in a colander for at least an hour in the sink. This lets it drain since zucchinis have a naturally high water content, and too much moisture can keep the bread from baking correctly.
3/4 cup butter, melted
3 cups flour
1 tsp baking soda
1 tso baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1 1/3 cup sugar
2 eggs
2 tsp vanilla
Pinch of salt
1 cup dark chocolate chips (optional)
DIRECTIONS:
Preheat oven to 350 degrees F and grease 2 loaf pans.
In a large bowl, combine sugar, eggs, vanilla, and salt. Stir in the drained zucchini and melted butter.
Add the flour, mixing well after each cup added.
Finally, mix in the baking soda, baking powder, cinnamon, ginger, and nutmeg until well combined.
Fold in the chocolate chips if you are including them.
Divide the batter between the loaf pans. Bake for 50 minutes.
Let cool in pans for 10 minutes before serving or storing. Enjoy!
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