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!
1 cup granulated sugar
2 tbsp. vanilla extract
1 cups vegetable oil
2 cups grated, peeled zucchini
2 cups of all-purpose flour
2 tbsp. ground 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, beat eggs until frothy. Beat in sugar, vanilla extract, and vegetable oil. Continue beating until thick and lemon colored. Stir in zucchini. Set aside.
In another bowl, sift together flour, cinnamon, baking soda, salt, and baking powder. Pour into egg mixture and beat until well combined.
Place mixture in prepared pans.
Bake at 350 degrees for 45-50 minutes (or 25-30 minutes) for little pans. Check with toothpick, if it comes out clean, it is done!
Let cool in upright position for 10 minutes. Then invert and allow to cool completely.
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!