I’ve been making this Zucchini Bread recipe my whole life. Although, it has been awhile . Zucchini was on sale for $0.49/lb the other day, so I knew that I was going to revisit this old favorite. I’ll never forget making this recipe in France in 1987. I was a 16 year-old student staying with a French family for the summer and I was eager to share my American culinary culture with them. I made Maryland Fried Chicken one day and another day, I made this zucchini bread. Their impression of it? Trop sucré. (Too sweet). I was baffled at the time, but my adult taste agrees and I’ve cut 1/2 cup of sugar from the original recipe. My French hosts also couldn’t understand why I wanted to spend time cooking for them, when I had an opportunity to experience French gastronomy for six weeks. Well, then as now, I guess I just couldn’t help it.
Makes 2 medium loaves
1.5 cups sugar (in 1987 it was 2 cups)
1 cup vegetable oil
2 cups grated zucchini
1 Tbsp vanilla extract
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 Tbsp cinnamon
dash of freshly ground nutmeg
1. Preheat oven to 350˚F. Beat eggs until foamy. Add sugar, zucchini, oil and vanilla. Mix lightly but well (with a spoon).
2. In a separate bowl, mix dry ingredients.
3. Add dry ingredients to egg mixture (in batches) until blended. Don’t over mix.
4. Bake for 1 hour.
8 replies on “Zucchini Bread”
Looks lovely, and, it uses 2 cups of grated zucchini! Yeah! So that’s about 4 medium ones? Maybe 1-1/4 to 1-1/2 pounds? Just guessing. My house will smell like zucchini bread soon!
Magnifique. My zucchini bread recipe is from 8 years ago. When I spent the summer in France in my teens, I brought along chocolate chips and a chocolate chip cookie recipe – they called them “crokies.” And I was horrified that they kept encouraging me to drink wine with dinner. Oh, if I could go back and relive those days now. I was exposed to crepes and galettes, salade composee, whole roasted chicken, a few sips of wine (once I got over my horror), fresh vinaigrette…I could go on for days. Thanks for the little trip down memory late. Now back to my own zucchini.
I love how you kept your childhood recipes! Unfortunately I didn’t cook or bake growing up so everything I’m making now are recent and usually found somewhere on the internet. I like adding walnuts to my zucchini bread for that extra crunch!
This zucchini bread looks delicious! Because you have made this bread since you are a kid, it must bring you back memories every time you make it! 🙂
Amy, this is a wonderful story… There’s nothing like a childhood recipe. It brings back so many memories and emotions. It’s funny because when I moved to the US I’m the one who was cooking my French grandmother’s recipes for the American family I was staying with… and mostly they didn’t like it. They preferred chili with Frito chips and burgers… 🙂
Your recipe looks really delicious – your kids are so lucky to have such a great cook as a mom!!!
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