July 31, 2016

Mom’s Zucchini Bread

This is my mom’s recipe and it is timeless.


Four piping hot zucchini breads (I doubled recipe to get 4 loaves). We love this with a big glass of cold goat’s milk.


Zucchini Bread

2 cups uncooked grated zucchini skin and all (I’ve used 3 cups for super moist bread)

2 cups sugar (I use 1 1/2 cups)

1 tsp baking powder

3 cups flour

1 tsp salt

1 tsp baking soda

3 tsp cinnamon

3 eggs

1 cup oil (I use a combination of olive and peanut oils)

3 tsp vanilla

1 cup chopped dates (can substitute with raisins or use both)

1 cup chopped walnuts or black walnuts

Butter and flour loaf pans (2).  Mix dry ingredients in a bowl and add chopped dates being sure to coat dates thoroughly with flour mixture.  Beat eggs and add wet ingredients in a very large bowl.  Add dry ingredients into wet ingredients and blend. Add nuts. Bake for 45-60 minutes at 350 degrees depending on size of pans and oven temperature range.

Note: Bread freezes very well for later use.