Super Moist Zucchini Bread

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The farmer’s market has been overflowing with end of summer squash, particularly zucchini.  No better time than now to get baking. The best thing about this recipe besides tasting great?  It pleases even the pickiest of zucchini eaters.  Zucchini bread is one of the few ways I can get Lenny to not complain about eating zucchini.  

When we were growing up, we had a community garden with neighbor friends.  I remember going there in the early evenings while it was cooling down to tend to garden tasks.  I still remember how fun it was to splash around in the thick dark mud getting as dirty as possible without getting in trouble, while the adults tended to the planting, weeding, watering, and picking the bounty.  

Come early fall, we would have an abundance of zucchini.  I didn’t complain and actually could not wait for all of the delicious things that would be made and put on the table.  From stuffed zucchini to zucchini bread, I knew it would all be wonderful.

What I loved most about this zucchini bread was how moist it was.  It was almost cake-like.  I also loved how the top of the zucchini bread would become a dark golden brown, and slightly crunchy.  This recipe is my mom’s recipe, and over time I have adapted it.  

She put nuts, I don’t use nuts.  I use olive oil as I find it more flavorful as well as healthier for us.  I have also added chocolate chips to make it more of a dessert.  I prefer cardamon over cinnamon but use cinnamon if you prefer that.  I like to enjoy it with no icing, but it is also lovely with a lemon drizzle to fancy it up.  

There are so many options with this recipe, and so little time to take advantage of all of the last of summer’s squash season.

Yield: 1 large loaf or two smaller loaves

Super Moist Zucchini Bread

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This recipe has been in the family for over 40 years, and is a classic for a super moist zucchini bread. It has evolved over the years but is still as good as it was when Denise was a child.

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Additional Time 15 minutes

Total Time 1 hour 40 minutes

Ingredients

• 3 eggs
• 1 cup olive oil. - 188 grams
• 2 cups of sugar - 400 grams
• 1 tablespoon vanilla - 12 grams
• 3 cups all-purpose flour - 470 grams
• 1 teaspoon soda - 6grams
• 1/4 teaspoon baking powder - 1 gram
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cardamom or 1 teaspoon cinnamon
• 2 1/2 cups grated, unpeeled raw zucchini - about 370 grams before grating
• 1 cup chopped nuts (pecan or walnut), optional

Instructions

Preheat the oven to 325.

Line two baking pans with parchment paper and lightly butter the exposed sides.

Sift or whisk dry ingredients together.  Set aside.

Combine eggs, oil, sugar, and vanilla in a large mixing bowl.  Beat thoroughly.  

Add the sifted dry ingredients and blend well.

Add the zucchini and mix well.

Stir in the nuts if you are using them.

Evenly pour the batter into one loaf pan or two smaller loaf pans.

Bake for 60 - 70 minutes or until a toothpick comes out clean when poked into the middle of the bread.

Cool at least 15 minutes before slicing.

Drizzle with lemon icing if desired.

Lemon Icing:

1 teaspoon melted butter,

1 teaspoon milk

1 teaspoon lemon juice

1 cup of powdered sugar, sifted

How To:

Combine all ingredients and beat until smooth.

Drizzle over zucchini bread.

Notes

Lemon icing is optional but highly recommended to make this zucchini bread even more special.

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