I will always equate zucchini bread with summertime in the Eastern Townships, where I grew up. My parents had a large garden (large by ‘city-people’ standards) and every summer my mum baked loaves and loaves of the best zucchini bread with the enormous zucchinis from her garden. We ate zucchini bread for days…bellies full and happy.
Mom’s recipe was from a next-door neighbor, Mrs. Dunn, so full credit goes her way, wherever she might now be. My mom also sent me two other zucchini bread recipes but swore this one was her favorite, or at least, the one she made the most.
This recipe very conveniently makes two small zucchini bread loaves, so you can enjoy one right away and freeze the second for another day. OR, like my brood, you can eat both loaves, over the course of two days…
About this delicious zucchini bread: it’s dense, rich, and moist. You’ll want to eat it all day long—but you shouldn’t…
The Best Zucchini Bread
- 3 large eggs
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 cups all purpose flour
- 3 tsp ground cinnamon
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 cups shredded zucchini drained of excess water
- 3 tsp vanilla extract
- Preheat oven to 350 degrees and grease two small 8.5 inch bread loaf tins.
- In a large mixing bowl, beat eggs with oil, and sugars. Mix in dry ingredients, zucchini and vanilla until well-combined.
- Divid batter equally between loaf tins and bake for 55-60 minutes. Insert a toothpick to check if the bread is ready. If the toothpick comes out dry, you're good to go.