My mother is known for her zucchini bread. Every time she makes it, many of her friends and co-workers get a few slices, because she knows everyone loves it. Out of all the breads she makes, it has always been my favorite as well. I love the moist, cinnamon-y flavor, the faintest taste of zucchini, the texture and moisture that the zucchini adds to the bread.
When I was younger, I didn’t cook, I didn’t bake. I liked to eat, but otherwise I avoided the kitchen. I never would have thought that I would learn to love cooking and baking someday. And yet someday, I did. It was bound to happen eventually, but after I met Son, I began to enjoy cooking for him. My love for cooking grew by leaps and bounds, especially as I immersed myself deeper into the food blog world. To be around so many other people who loved food so much fostered a passion for food in my own heart… now I know more about food than I ever thought I would.
What does this have to do with zucchini bread? Three years ago, I would have never considered trying my mom’s zucchini bread. Too hard, I thought, and nothing ever turns out as well as mom makes it. Now, armed with my newfound cooking knowledge and love for food, I decided to try making zucchini bread with some zucchini I got in my CSA box. Like many of my cooking fears, the intimidation I had felt about making zucchini bread was just plain silly. Not only was it incredibly easy to make, but it ended up being delicious – Son’s co-workers loved
it. Now to go conquer my fears of fish and pies…
- 1/2 cup canola oil
- 1 cup grated unpeeled zucchini
- 1 1/2 cups flour
- 2 eggs
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup sugar
- 1 1/2 tsp ground cinnamon
- Blend oil and sugar.
- Beat in the eggs one at a time.
- Place zucchini in another bowl, and fold in the egg mixture.
- Sift the flour, cinnamon, baking soda, and baking powder together.
- Gradually add the flour mixture to the zucchini mixture.
- Mix well.
- Pour the batter into two greased 8x4" loaf pans.
- Bake at 325°F for one hour.