Foodstirs

A Family Favorite: Zucchini Bread

We recently grew a slew of giant zucchinis in the Foodstirs garden. While there are a ton of light and healthy summer recipes you can make with zucchini, my mother’s zucchini bread recipe was the first thing that came to mind.

My mom and I would make this recipe together when I was little, and while I wasn’t the biggest fan of zucchini back in those days, this bread made me love it! Every slice of bread was always perfectly moist, and the cinnamon flavor combined with the zucchini was addicting.

No matter your age, this recipe will quickly become one of your favorite things to make with zucchini.

Ingredients:

• 3 eggs beaten
• 1 cup oil
• 1 1/2 cups sugar
• 2 cups raw zucchini grated
• 2 cups flour
• 1 cup raisins
• ½ teaspoon baking powder
• 3 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup chopped walnuts (optional)

Directions:

1. Preheat the oven to 350° F, and grease 2 loaf pans with non-stick cooking.
2. Grate 2 cups zucchini, and place in large mixing bowl.
3. Blend in 1 cup oil, 1 1/2 cups sugar, and 3 beaten eggs.
4. Add 2 cups flour, 1/2 teaspoon baking powder, 3 teaspoons cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, 1 cup raisins, 1 teaspoon vanilla and 1 cup chopped walnuts (optional).
5. Evenly pour mixture into 2 loaf pans, and bake for 1 hour.

~Jessica Schuster, recipe by Anne Schuster