I know it’s a little obnoxious when somebody declares they’ve made the best ‘whatever’ EVER. But this really is. I have an extremely reputable source that declared it so.
If you follow me on instagram you probably saw the massive, slightly intimidating, zucchinis that have taken up residence in our garden this year. These things are beasts, but I knew instantly what to do with them. Growing up, my mom made what I thought was the best zucchini bread ever. No, I am not the reputable source I spoke of earlier, and neither is she. I did have her send me her recipe though, and I followed it exactly to make this heavenly creation. The recipe calls for using either two loaf pans or a bundt pan. I think bundt pans are pretty, and they tend to keep things moister, so I obviously went with the bundt. If possible, food should always be pretty!
This is a huge recipe for just two people, so I sent some with Zack the morning after I made it to give to his family. He works alongside his father and his office is right outside his parents house. His maternal grandmother lives in a mother-in-law addition on their house, so she got to try some of this too. There my friends, is the reputable source. Nana is 92 years old and still sharp as a tack. I hope and pray my mind is in as good of condition as hers is when I reach that age…I say when, not if, because I am determined to live past 100, in good health of course. Anyhow Zack reported back that Nana’s exact words to him were “Tell Jaclyn that this is the best zucchini bread I have ever had…and I’m 92 years old.” High praise if you ask me. If anyone would know, I think she would, so don’t take my word for it…take Nana’s: this is the best zucchini bread ever. I wish I could take credit for having created the recipe itself, but I suppose I’m happy enough simply to be able to do a good job baking it and sharing it with the people I love. I hope you give it a try and spread some love in the form of zucchini bread too!
- 2 cups flour
- 3 T. cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- ½ tsp. baking powder
- 3 eggs
- 2 cups sugar
- ¾ cup vegetable oil
- 2 cups well drained grated zucchini
- 1 ½ cups chopped walnuts, optional
- Preheat oven to 350.
- Sift first 5 ingredients.
- Beat eggs in large bowl until light and fluffy.
- Gradually add sugar and beat until thick and lemon colored.
- Add oil in thin stream and beat well.Mix in zucchini and nuts if desired.
- Add sifted dry ingredients and blend well.
- Turn into greased and floured 12 cup bundt pan or 2 8x4 loaf pans. Bake until tester inserted in center comes out clean, about 50 minutes.
- Let cool 5 minutes before turning out onto rack. Cool completely before slicing.