This zucchini bread recipe belongs to my mother-in-law, Dorothy Swain. She made it for my husband, Jeff, and his brothers when they were little. It was her way to add vegetables to their diet. Nowadays I make it for Jeff and my boys. We love it and our boys can’t taste the zucchini in it. Sometimes Nana (that’s what my boys call her) makes it extra decadent by adding frosting. It’s so good!
2 cups granulated sugar
1 tbsp. vanilla extract
2 cups vegetable oil
2 cups grated, peeled zucchini
2 cups of all-purpose flour
1 tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
Preheat oven to 350 degrees.
Spray 2 loaf pans (or 6 little ones) with cooking spray, such as Pam or equivalent. Set aside.
In a bowl, combine the wet ingredients. Beat eggs until frothy. Beat in sugar, vanilla extract, and vegetable oil. Continue beating until thick and lemon colored. Stir in Zucchini. Set aside.
Sift the dry ingredients together: flour, salt, cinnamon, baking soda, and baking powder in a separate bowl.
Pour the egg mixture (wet ingredients) into the bowl of dry ingredients and beat until well combined.
Place mixture in prepared pans.
Bake at 350 degrees for 45-50 minutes (or 25-30 minutes) for small pans. Check with toothpick, if it comes out clean, it is done!
Notes: Leftovers can be best kept in the fridge. Extras can be frozen up to 3 months.
Please let me know what you think. Enjoy!