I’ve tried so many recipes for Zucchini Bread — I’ve lost track of them all. But this one, I haven’t. It’s my Favorite Fresh Zucchini Bread recipe.
I’ll never forget the first cake I ever made. It was a zucchini cake. Sprinkled with cinnamon, nutmeg, and cloves. It took hours. Or so it seemed.
It was awful.
I was 6.
And my grandmother, in whose kitchen I was allowed to experiment, and I made that cake without a recipe, putting in only my favorite ingredients. I made a mess in that kitchen of hers. The cake was awful. But I was hooked.
I kept making zucchini cakes until some years later I finally perfected it and my family would actually eat it.
I’ll never forget the moment when that cake, perfectly formed, perfectly baked, came out of the oven smelling like a little piece of heaven. Thus began my love of baking.
And now all these years later… I’m still baking… with zucchini… and still loving every minute of it.
This is not that cake. But the flavors are similar… and I promise, it’s just as good!
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In fact, it’s one of my favorite baked goodies to come out of my August kitchen. I anticipate making it, every year around this time.
Obviously, it could be made at any other time, it just somehow tastes especially good when I walk out to my garden or come home from the market with fresh, local zucchini. I make several loaves and freeze them for autumn entertaining, chilly after game parties or just curling up with my husband in front of a fire.
Life is good.
A Favorite Fresh Zucchini Bread Recipe
1 2/3 cups sugar
2/3 cup canola oil
3 cups grated raw zucchini (about 2 medium)
2 teaspoons vanilla extract
3 cups flour (often I will use 2 cups all-purpose flour with 1 cup whole wheat flour)
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon ground nutmeg
1 cup walnuts, coarsely chopped (optional)
Preheat oven to 350-degrees. Prepare two 9 x 5 x 3-inch loaf pans using a non-stick spray.
Shred zucchini and set aside.
Whisk the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix until fully incorporated.
Combine the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg and add it to the zucchini mixture. Stir until well blended.
Add nuts and pour into two 9 x 5 x 3-inch greased loaf pans.
Bake in a 350-degree oven for about an hour or until a wooden toothpick inserted in center comes out clean.
Cool completely on a rack before slicing.