Classic Zucchini Bread

I'm back! After taking summer classes and being without homemade food for two months, I decided that it really wasn't summer without some zucchini bread (zucchini from our mom's garden, of course!).

A couple weeks ago M decided to make zucchini bread as well, but without our trusty, classic home recipe, she found the flavors to be lacking in something. This zucchini bread is perfect for breakfast or a snack; or in our case, a midnight snack! Hands down the best time to eat a slice is when it's cooled out of the oven and the top is still a bit crispy.

So for those of you who would like a zucchini bread with stronger flavors, and serious cinnamon-love, here's our family's recipe; easy to follow, and delicious to boot!



Recipe

3 eggs
2 cup sugar
1 cup oil
1 tbsp vanilla
2 cups (a little more is ok!) grated zucchini

(sifted together)
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 tbsp cinnamon

[optional: 1 cup raisins, 1 cup nuts]

1. Preheat oven at 350 degrees.

2. Combine sugar and oil, mix. Add in eggs one by one and beat after each addition. Add vanilla and zucchini.

3. Add sifted dry ingredients to the wet mixtures and blend well. Blend in raisins and nuts as well if desired.

4. Bake in 2 greased 9 by 5-inch loaf pans for about 1 hour. Cool afterwards for at least an hour or so before serving.

The great thing about this recipe is that it has minimal steps. Always classic, always yummy, you can make small adjustments to the recipe as needed; when our mom makes it, she actually uses 1 3/4 cup sugar instead, and it tastes just as good!