Dessert breads are THE BOMB. Dot Com. Don’t you agree? Pumpkin bread … banana bread … apple bread … and of course, zucchini bread. And because it’s “bread” it’s not dessert, right? And it’s a perfect pre or post-workout snack, right? Of course! (Disclaimer- I am NOT a certified dietitian or physician so please don’t take my medical advice)
So when I got some extra zucchini from our CSA a few weeks ago, right before we went on vacation, I put it in the blender, grated it, and froze it for later use. Later didn’t take long – one night last week I opened the freezer and the container I had frozen the zucchini in fell right out and cracked open. Which was a sign that I had to use it immediately! I called my mom and asked for her to share her favorite zucchini bread recipe. She makes it at Christmas, during other holidays and just for fun – so I of course had to ask her to share.
She texted me pictures of quite a few recipe cards – but told me that the “Betty’s” recipe was the one she uses most often. No, my mom’s name is not Betty. And no, I have no idea who Betty is. But since my mom said it was her favorite (and she had written “v. good” on the card) of course, that was the one I had to use. And I was not disappointed – the bread was delicious! Right out of the oven when it was warm, I couldn’t help but try it. And then again as a snack with peanut butter on it. Don’t judge until you try it!
“Betty’s” Zucchini Bread – apparently from a really old (before I was born!) Bon Appetit (according to my mom’s recipe card)
Here’s what you need:
- 2 c flour
- 3 tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 3 eggs
- 2 c sugar
- 3/4 c vegetable oil
- 2 c zucchini; grated and well drained (since mine was frozen, I defrosted it in the microwave and then removed as much liquid as I could)
- Original recipe also calls for walnuts and raisins. I’m not a fan of bread with either in them (and I didn’t have either on hand) so I didn’t use them.
Here’s what you do:
- Preheat oven to 350 degrees.
- Sift first 5 ingredients in a bowl and set aside.
- Beat eggs in a large bowl until light. Gradually add sugar and beat until thick and a bright yellow color.
- Add oil gradually and beat well. Mix in zucchini.
- Add sifted dry ingredients and blend well.
- Add batter to a greased and floured 12-cup bundt pan or two 8×4 inch loaf pans. My mom typically makes a bundt – I used loaf pans.
- Bake for about 50 minutes, or until toothpick inserted in center comes out clean. Cool before removing from pan and slicing.
- Enjoy! Serve warm or cold. It tastes delicious by itself, or with peanut butter (trust me). Or with honey. Or with butter. Or with cream cheese frosting!
Some questions for you:
- Zucchini bread – yay or nay?
- Favorite dessert bread? This is one of my favorites. I also really liked the Bailey’s bread I made last St. Patrick’s Day!
- What do you put on your zucchini bread or other dessert breads? As I mentioned, I tried it with peanut butter. It was delicious. I also put peanut butter on banana bread.
- Do you keep old recipe cards? No! But I do have a big recipe binder that I take out from time to time. I also love looking through my mom’s recipe cards when I’m home.
- Who do you call/ask for recipe suggestions (outside reading my blog of course…KIDDING)? If it isn’t obvious yet, my mom!
- Do you like nuts or raisins in your bread? No, no and no. I typically take raisins out of my baked goods if they’re in them. And I could do without nuts. But nut butter? YUM!
- Have you ever made a recipe from a recipe card that was older than you?
- What else do you use zucchini for? Lately I have been using zucchini a lot. I searched old posts and found zucchini fries, zucchini and pasta, zucchini stuffed with quinoa and more!