Growing up, zucchini bread was a staple in our house come fall and winter. As kids, we could never remember how to say “zucchini,” so we ended up calling it “squash cake.” While that might sound gross, give an eight year old anything with the word “cake” in it and they’ll eat it — and love it.
Now that I’m a lot older and can actually bake by myself, I dug up my mom’s old zucchini bread recipe to get into the fall spirit. It barely looks like fall here in NYC, so I’ll take what I can get, you know what I mean?
I’m not exaggerating when I say this, but this zucchini bread is literally fall in a pan. It’s the perfect texture and tastes so good that I could eat an entire loaf in one sitting. Oops… guilty. Good thing this recipe makes 2 loaves, so there’s plenty to share!
Prep time: 20 min
Bake time: 40 min
- 3 eggs
- 1 cup olive oil
- 2 cups sugar
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 2 cups grated zucchini (~2 zucchinis)
- Beat the eggs, oil, sugar, and vanilla.
- In a separate bowl, sift the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet and beat well.
- Stir in zucchini until well combined.
- Bake for 40 minutes at 350° or until toothpick inserted in center of bread comes out clean.
- Cool for at least 10 minutes before serving.
Have you made zucchini bread before? What other fun recipes should I try this fall?