I love all the sweet breads and muffins, but for me, none can trump my Mom’s Ultimate Zucchini Bread. The origins of this recipe are quite mysterious, my Mom got it from a neighbor who had a book of desserts for “Navy Wives” – and I guess everything she ever made from this book was incredible. I follow my Mom’s recipe pretty closely, just switched out the vegetable oil for coconut oil, added another egg, and I substitute some brown sugar for white because I like the flavor with some of both. It makes two loaves which is handy because people tend to eat it 3 slices at at time, but if you’re not in a house of hungry animals half the recipe or bring a loaf to your neighbor. I’m guessing they will lay off the next time you need to have a loud backyard dance party if you feed them zucchini bread on the reg. Plus, the smell this bread permeates your house with is absolutely BONKERS, it’s seriously one of the best smelling baked sweets this world has to offer. Now hop to it!
1 cup coconut oil melted
1 1/3 cup granulated sugar
2/3 cup brown sugar
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons (or up to 1 tablespoon) cinnamon
2 cups grated zucchini (I grate it finely, but my Mom likes to grate it with the standard grater)
(optional) 1 cup chopped nuts – either pecans or walnuts (I omitted the nuts because my kids are insane, but it tastes awesome with them if you’re into that kind of thing)
- Preheat oven to 325. Prepare two standard loaf pans with cooking spray (I line the bottom with a small rectangle of parchment just to be sure my loaves come out clean every time.)
- In a large mixing bowl mix your coconut oil and sugars for 3-4 minutes. Add the eggs one at a time making sure they are totally incorporated. Mix in vanilla.
- In a separate bowl mix flour, salt, baking soda, baking powder, and cinnamon together. Add to the wet ingredients with your mixer on low until all incorporated.
- Add shredded zucchini mixing just until there are no dry spots and the zucchini is consistent throughout your batter. If using add nuts last.
- Divide batter into your prepared loaf pans and bake for 65-70 minutes until nicely golden brown and a toothpick in the middle comes out clean. Let rest in pans 5-10 minutes before turning out on a rack to cool, but get real, you’re going to want to eat this bread as soon as it doesn’t burn your hand!
Recipe courtesy of CK2.0’s Mom’s neighbor and her book of desserts for Navy Wives