It’s zucchini season, which for my family means zucchini bread. This recipe is my mother’s, and I don’t know where she got it, but I’ve never had better zuc bread anywhere. Yeah, I know I’m making another grand claim for “The Best” (see The Best Chocolate Chip Cookie Recipe), but to me this is the best zucchini bread, which seems to be my personal, admittedly high-minded, criterion for sharing recipes with you.
As ever, you are free to disagree, but since you, like many of us at this time of year, may be looking for ways to use up your abundance of zucs, especially those big suckers that aren’t as good for ratatouille, this recipe is worth your time.
- 3 eggs
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 cups unbleached wheat flour (you can experiment with other flours for a gluten-free bread, but you might want to add mashed bananas to help the ingredients cohere)
- 1 tsp. salt
- 1 tsp. baking soda
- 3 tsps. cinnamon
- 1/2 tsp. baking powder
- 3 tsps. vanilla
- 1 cup walnuts, chopped
- 2 cups raw, grated zucchini
- 1-2 cups raisins, optional
Bake in two greased and floured loaf pans at 325 degrees F for approximately 45 minutes, or until they pass the toothpick test. DO NOT OVERCOOK. This is my baking mantra. Overcooked baked goods are not worth the time or calories.
Alternative: This recipe also makes excellent zucchini muffins, which tend to travel well in kids’ lunches, so I find myself often cooking this recipe in a muffin tin. I usually freeze half of the batter, since our family can’t eat a whole batch before it gets stale, and I like having batter stowed away to bake up fresh for another day. The cooking time for muffins should be cut way back to between 20 and 30 minutes, checking to ensure that you do not overcook.
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- How to Make Your Own Delicious Nutritious Live-Culture Yogurt
[From the archives, this article was originally published August 7, 2011.]
Photos by Julie Hall.