After doing some recent fall cleaning I discovered my old recipe book, filled with Home Ec recipes, old family favorites and newspaper clippings; flipping through made me nostalgic for some of my childhood recipes. So often in cooking we get into the groove of the same few dishes, week after week, and forget old ones from our past, even when they're so delicious.
This zucchini bread was one of them. My mother was not by any means a big baker. We'd make cookies, boxed brownies, and there was always the boxed yellow cake with not one but two cans of chocolate frosting. What she always baked from scratch though was zucchini bread. In the middle of the summer we would either be forced outside to play, at summer school, or reading the painful required summer reading (just ask her about the summer I had to read Bridge to Terabithia). One of those glorious days though, she would buy pounds and pounds of fresh zucchini and be in the kitchen for hours greasing up towers of muffin and loaf pans. We would smell the sweet scent of baked zucchini, vanilla and cinnamon and know there was going to be something good in an hour. She'd make enough to last us through until next summer, which was always a nice surprise in February.
Zucchini Bread Makes two 9x5x3 loaves
3 eggs 1 cup sugar 1 cup brown sugar 1 cup vegetable oil 2 cups raw zucchini, chopped (very fine) 3 teaspoons vanilla 3 cups flour 1 teaspoon coarse salt ¼ teaspoon baking powder 1 teaspoon baking soda 3 teaspoons cinnamon
Optional 1 cup coarsely chopped walnuts 1 cup raisins
Grease two 9x5x3 loaf pans and preheat an oven to 350 degrees (F).
In a stand mixer (or a large bowl with a hand mixer), beat eggs on medium speed until light & foamy.
Add sugar, oil, zucchini and vanilla and mix until combined.
In a medium-sized bowl, combine flour, salt, baking powder, baking soda and cinnamon.
Slowly Add dry ingredients to the zucchini mixture and mix on medium-low until well-blended. If you're adding nuts and raisins, add and mix.
Bake until golden and a tester comes out clean, approximately 1 hour.
Cool on racks and serve. If freezing, wrap in plastic wrap and tin foil.
Brown also fondly remembers zucchini bread, but how we eat it differs. In our house, it was cream cheese or bust. My brothers and I would cut a thick slice of bread off the loaf or split a muffin and spread a thick and luscious spread of cream cheese on top. It is nothing short of heaven. Brown, on the other hand, has always topped his with peanut butter- which, if you knew him, would not surprise you at all (I call peanut butter the other woman in our relationship).-- Red