I have never been much of a baker. Cooking? I love, but if I am held to no creativity and perfectly measured ingredients, I tend to stay away. Half the fun of being in the kitchen is to fumble through and make happy mistakes.
That being said, my aunt and mom gave me a stack of recipes that were my great-grandmother’s. Whether they were her personal creations or from friends that she collected throughout the years, it is still a cool heirloom to hold onto.
My great-grandmother and great-grandfather were both from Italy and came to the United States in the early 1900’s. Both were somewhat of misfits. They were born out of wedlock at a time when it was certainly NOT acceptable. They found each other and became the family that neither one had ever had.
Four children and countless grandchildren and great-grandchildren later, they became a huge family. We expand all across the country and I like to think they are watching down on all of us proud of the family that they created together.
One of my Noni’s recipes that I was intrigued by was her Zucchini Bread. I love zucchini bread, but wouldn’t even know where to start when it came to making it. Turns out…it is pretty darn easy!
Like most recipes that were left to us, there is not much detail in the step by step process, but luckily for this recipe, it did not matter. You combine all the ingredients in a bowl, mix, pour in a bread baking dish, and bake!
I started with preheating the oven to 350°F. While that is heating, using a large mixing bowl, I added one cup of vegetable oil and 3 eggs.
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Next, I added 2 cups of sugar.
I decided to wait until the end to mix everything- the proper way may be to add certain items together first and mix…but as I said…there is not much direction on the recipe!
Following the oil, eggs, and sugar, I added 3 cups of flour, 1 tsp cinnamon, and 1 tsp salt.
The recipe calls for 1.5 cups nuts and cocoanut. I decided to use blanched almonds here because they were peeled and would go easiest in the food processor, as I didn’t want the bread to have chunky pieces.
Obviously, as of right now, we are missing a very big item…the zucchini! The recipe calls for 3 cups of grated raw zucchini. I do not have a cheese grater, so I used the potato peeler and it worked great. I did put it into the food processor as well to make the chunks just a little smaller. If you do have a cheese grater handy, you can skip the food processor part.
After, I added 1 tsp baking powder, 1 tsp baking soda, and 2 tsps. pure vanilla and started mixing it all together,
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Once the mixture is thoroughly mixed by hand, I recommended splitting this into two bread baking pans. There is quite a bit and putting it all in one worked for me, but it did expand quite a bit in the pan. It went over the sides a bit, but luckily, nothing spilled over.
Splitting the mixture into two loafs will also allow the baking time to be closer to what the recipe calls for 1 hour. If you cram it all into one pan, you will need to bake about 1.5 hours or until a toothpick comes out cleanly.
Overall, the bread turned out delicious. I took this to my cousins house when I went for a quick visit and we ate it both mornings for breakfast with our coffee. Let me know if you try it!
Zucchini Bread
Ingredients
- 3 ea Large Eggs
- 2 cups Sugar
- 3 cups Flour
- 1.5 cups Nuts I used Blanched Almonds
- 1 cup Vegetable Oil
- 3 cups Grated Raw Zucchini
- 2 tsps. Vanilla
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Salt
Instructions
- Combine all and bake 1 hour at 325 degrees or until lightly browned and tests done with a toothpick.
6 Comments
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