One of my favorite quick breakfast items or snack is my mom’s homemade Zucchini bread. The garden is blessing me with more zucchini than I can handle so I am making and giving away loaves left and right! My mom snagged her infamous recipe from a cookbook called The Grace House which was a little bistro-style restaurant that we frequented often when I was little. I have no idea why her bread always tastes 10x better than mine but somehow it does. So I worked to critique the recipe to turn out as close to hers as possible. I think I am finally getting close to perfection on this bad boy!
The Perfect Zuc bread!
- 3 eggs room temp
- 2 cups of sugar
- 2 cups Coconut oil or Canola
- 1 Tbs. vanilla
- 2 cups zucchini, grated
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1 Tbs. cinnamon
- 1 tsp Clove
- 1/2 cup chopped pecans (Save 8 pecan halves to decorate the top)
- Whip together your liquid ingredients. (Sugar, eggs, zucchini, oil adding in the vanilla last after all the other items are combined.)
- In a separate bowl mix your dry ingredients well, then sift over the wet ingredients, mixing gently as you incorporate both mixes. Try not to over mix as it will cause your bread to be firm.
- Add the chopped nuts last and gently fold into the mixture.
- Pour into two greased pans and decorate the top with your saved pecan halves. ( I usually do a straight line down the middle. This batch did not have nuts as I ran out.)
- Bake at 325 degrees for one hour. When you can insert a toothpick and it comes out clean pull the bread out of the oven to cool. Serve warm, cooled or freeze for consumption later.
This bread is a quick and easy gift and especially rewarding when you supply your own squash and eggs for this mix. YUMMY!
What is your favorite quick bread? Do you have a secret family recipe?
Homesteading With a View 