Skip to main content

Mom's Soft and Moist Zucchini Bread

My mother has been making the yummiest moist Zucchini bread for as long as I can remember. The name sounds like some health food bread meant for those that like to eat all things yucky. Zucchini bread however is nothing like what it sounds. Moist Zucchini bread tastes like a dessert bread. Think Banana bread only better!

We used to have a garden where my mom grew her own Zucchini but she and my dad no longer had time to manage the garden. Now she gets them from grandma. Where the Zucchini comes from is unimportant. Buying from a local farmer will get you the freshest Zucchini, but really its the combination of Zucchini bread ingredients that makes this one a favorite.

I can't tell you how old this zucchini recipe is, I can tell you it's written in a notebook that is older then I am.I can also say that until someone copies and posts this zucchini bread recipe as their own, you won't find this anywhere else. My mom gets many compliments on her homemade zucchini bread and I'm happy to share the recipe here.





 


Mom's Soft and Moist Zucchini Bread

Makes 2 loafs

Ingredients:
  •     3 Beaten Eggs
  •     2 Cups Sugar
  •     2 Cups Wesson Oil (vegetable oil)
  •     2 Tsps Vanilla
  •     2 Cups Grated Zucchini
  •     3 Cups Flour
  •     1 Tsp Baking Soda
  •     1 Tsp Salt
  •     1/2 Tsp Baking Powder
  •     3 Tsp Cinnamon
  •     Add nuts and/or raisins if desired

Directions:

Use a potato peeler to remove outer layer of Zucchini. Cut Zucchini into 1 inch chunks for grating. Use a food processor to grate zucchini into small slivers. Add grated Zucchini and all other ingredients into a bowl. Use a mixer until well blended. Pour into greased and floured bread pan. Bake about 1 hour at 350 degree's. Use a toothpick to determine if bread is fully cooked. Remove from oven. Once cooled, flip bread onto Saran wrap to finish cooling.

How my mom keeps her zucchini bread moist and fresh tasting for months: When bread is fully cooled, wrap in foil if eating within the week or place into food saver bags and seal. Can be frozen for up to 6 months. Do not leave out or place in a plastic bag. Always use foil for Zucchini bread that will be eaten within the week, or food saver bags sealed for freezing.

Top With Whipped Butter

Whipped or Softened unsalted butter makes the best topping. Do not spread on until ready to eat.

Comments

Popular posts from this blog

Ruth's Chris New Orleans-Style BBQ Shrimp

I came across this recipe by way of my Facebook news feed a couple weeks back.  I decided to attempt to make this shrimp and it didn’t hurt that I had several of the ingredients handy. I haven’t actually tasted the original, but based on the reviews I read online, this is spot on. It was quick and super easy to recreate. If you are sick of eating the same proteins, give this a try. Your tastebuds will thank you! Ruth's Chris New Orleans-Style BBQ Shrimp Ingredients: 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Instructions: Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches

13 Cookie Recipes You Need in Your Collection

These 20 best cookie recipes have earned top ratings from home cooks far and wide. These are the must-bakes that belong in your recipe box! These cookies are gorgeous, delicious, and guaranteed show stoppers at any cookie swap or holiday party. Whip up a batch or two of these  cookies for teachers, hostess gifts, coworkers, or for your family to enjoy on a cozy night in. 1. Best Snickerdoodle Cookie The рорulаr сіnnаmоn-ѕugаr ѕоft аnd сhеwу ѕugаr cookie rесіре. A rесіре that hаѕ bееn in thе fаmіlу for оvеr 30 years! Recipe >> Best Snickerdoodle Cookie @ lilluna.com 2.  Bear Paw Cookies These easy, delicious chocolate cookies should earn lots of paw applause! Recipe >> Bear Paw Cookies @ kitchenfunwithmy3sons.com 3. Perfect Sugar Cookies Thіѕ recipe іѕ еаѕу enough thаt mу 5-year-old dіd іt basically unѕuреrvіѕеd (mіnuѕ thе оvеn раrt). Pluѕ thеу taste grеаt! Remind mе a lіttlе of ѕhоrtbrеаd cookies. Sоft, buttеrу, melt іn уоur m

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is store-bought