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:

1. Preheat oven to 350 degrees.
2. Sift first 5 ingredients in a bowl and set aside.
3. Beat eggs in a large bowl until light. Gradually add sugar and beat until thick and a bright yellow color.
4. Add oil gradually and beat well. Mix in zucchini.
5. Add sifted dry ingredients and blend well.
6. 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.
7. Bake for about 50 minutes, or until toothpick inserted in center comes out clean. Cool before removing from pan and slicing.
8. 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!

YUM.

Check out the recipe card and my mom’s notes – “1980” and “V. Good Bundt”

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!