remember my banana bread recipe? chock full of warm-your-belly-and-soul-cinnamon-banana deliciousness? well, here we go again, except this time it’s savory zucchini-y goodness. this is one of those recipes that takes me back to my childhood kitchen, and it’s now become one of my 3-year-old nephew’s favorites (he calls it “kini bread”). and again, like the banana bread recipe, this is one you’ll be able to knock out in your sleep once you master it.
and now that i’ve told you how easy it is, i have a confession. i followed the recipe exactly, but my loaves somehow came up, well…short. literally. they didn’t collapse, but just came out about 1/2 the size they should have. i’m not sure if it had something to do with my baking powder or baking soda, but they didn’t hit more than 2 inches at their highest point.
luckily, the size did not affect the taste at all. the bread is still soft and moist, crumbly in just the right way, and surprisingly not too dense. now that i think about it, i may have been misled about how big these loaves should be. being a little shorter, they are much easier to handle, slice up and take on the go, which is great because i plan on eating a few slices while walking to work in the morning (as well as a few more for each meal of the day).
yet another recipe from mom. thanks mom! makes 2 loaves.
2 cups zucchini, peeled, seeded and grated
2 cups sugar
1 cup butter (2 sticks), softened
2 tsp vanilla
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
3 cups flour
1. beat eggs, add grated zucchini, set aside.
2. beat sugar and butter, add vanilla, cinnamon, baking soda, baking powder, salt and flour. mix well. add the flour mix to the egg/zucchini mix.
3. pour into greased and floured loaf pans and bake at 350F for 1 hour.