It’s zucchini season! While we didn’t grow our own this year, we were able to by a bunch at our favorite local farmer stand. Is there anything better than a slice of warm zucchini bread fresh out of the oven? Or a thick slice in the morning with your cup of coffee? We baked these loaves on a cool summer day and the smell of cinnamon and dough filled the house all day. This recipe was a go-to for my mom and it’s a classic.
Garden Zucchini Bread
*Note: this recipe makes TWO LOAVES
(For a chocolate version, add 1/2 cup (heaping) of unsweetened cocoa powder)
3 cups flour
1 cup sugar
1 cup brown sugar
2 cups peels, grated zucchini
3 eggs, beaten
1 TB vanilla
1 cup oil
1 tsp baking soda
1/2 tsp salt
1 TB cinnamon
1/4 tsp ground cloves
Turbinado sugar for sprinkling (optional)
Preheat oven to 325.
Mix dry ingredients and set aside.
Mix moist ingredients. Slowly add dry ingredients and mix until blended.
Pour into two greased loaf pans (optional: sprinkle tops with turbinado sugar) and bake at 325 for 1 hour.
Allow to cool for 15 minutes before serving.