My mother's zucchinis have a reputation for being as big as baseball bats and for starring in at least ten loaves of zucchini bread every summer. She passes out loaves to everyone in the neighborhood and hands out whole zucchinis along with them.
This zucchini bread recipe was originally written by my grandma, but my mom has switched it up over the years to make it her own. She usually replaces half the oil with applesauce and occasionally adds more nuts or even more grated zucchini into the batter. For this post, I stuck to my grandma's original recipe, but feel free to experiment as you see fit.
This zucchini bread, in all its variations, was a staple food during my childhood summers and is still one of my favorite summer bakes. It's sweet, moist and has a hint of cinnamon. Have a slice on a Sunday morning with a pat of butter and a cup of coffee for a real treat. —Sustained Kitchen - Molly
Preheat oven to 325 F. In a large bowl or the bowl of a stand mixer with a whisk attachment, beat eggs until foamy. Add oil, sugar, zucchini, vanilla, salt and cinnamon and mix until combined.
In a separate bowl, whisk together the flour, baking powder and baking soda. Then, pour the dry mixture into the wet mixture and stir until just combined.
Pour the batter into a greased 9-inch by 5-inch loaf pan. Sprinkle the chopped nuts and a little extra sugar over the top of the loaf. Bake for 60-90 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean. Eat up! To hold in moisture, transfer the loaf to a tightly sealed container just before the loaf is completely cooled.