Zucchini Bread

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The air is changing. Sure, it might still reach 91 degrees today, our AC is definitely still running, and I don’t see any sock-wearing in my immediate future…but the evenings are getting cool and there’s this slight little breeze that’s just kind of always rustling the leaves in the trees. I realize it may not feel like this where you are (I’m sorry), and yes, fall is technically still a solid 4 weeks away, but I can feel it coming.

Let’s call it late summer. It’s kind of a warning call. It’s time to eat as many juicy heirloom tomatoes as you can, bask in the sun and splash in the cool water, really soak up that freshly applied sunscreen smell and sink your toes deep into the sand or the grass, wherever you are. And if you’re like me, let yourself start dreaming of golden leaves and cool breezes, pumpkin lined front steps and spiced candles burning.

During this “late summer” season, I have started to want to bake again. I can honestly say the only thing I have baked all summer are chocolate chip cookies with the kiddos, and I mean that’s just out of necessity obviously. But who wants to turn the oven on for hours at a time when it’s hot AF outside? No one. Enter late summer, and my hankering for one of my all time fav’s, Zucchini Bread.

This is my Grandma’s Zucchini Bread recipe. It was one of our most popular FoodieFolk items; I can’t even tell you how many loaves of this we baked and sold in those years, but I can tell you it was a favorite of many many customers. 

It is as classic as it gets and uses some of that late summer zucchini that no one can seem to eat fast enough. It has a craggily crunchy top, and it is unapologetically squatty and dense. 

Probably my most favorite part about this recipe is that it makes two loaves. There’s just something very old school about that. I actually can’t remember the last time I saw a newer recipe that was for two loaves of anything. But this recipe comes from a time when it was assumed that you would have two loaf pans and all the time in the world to bake in your kitchen. In your apron and heels, awaiting your husband’s return, of course.

And ya know what? I can guarantee there’s someone in your life who will appreciate that second loaf, if not your freezer. Go put a smile on your neighbor’s face (or save it for yourself, no judgement).

What You'll Need

Eggs - 3

Vegetable Oil - 1 cup

Flour - 3 cups

Sugar - 2 cups

Baking Soda - 1 teaspoon

Baking Powder - 1/2 teaspoon

Salt - 1 teaspoon

Cinnamon - 1 teaspoon

Zucchini - 2 cups, grated (about 2 large zucchini)

What You'll Do

1. Preheat oven to 350. Line two loaf pans with parchment, and spray the exposed sides with cooking spray.

2. Grate zucchini using a box grater and set aside.

3. Combine eggs and oil in a large bowl. Whisk until emulsified, mixture will be thick and creamy.

4. Add dry ingredients to the eggs and oil and either mix with a rubber spatula or in the stand mixer with the paddle attachment. Mixture will be dry and crumbly, this is ok!

5. Fold in grated zucchini.

6. Pour into prepared pans and bake for 1 hour or until a toothpick comes out clean.

7. Let cool 5 min. in pan before lifting out using parchment edges, and let cool completely on a wire rack before slicing. Hardest part!

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