I believe we need tradition now more than ever and family recipes are a great place to start. For me it starts with my Mom’s World Famous Zucchini Bread. Honestly, when the world around us seems crazy, gathering together and enjoying memories can be the best medicine. I believe in the fact that food can feed our souls.
I’ve also come to realize in recent months, the importance of knowing and leaning on our ancestor’s stories. The strength they had, the hardships they faced, and the fact that they survived or we wouldn’t be here. We also can’t forget that we share their DNA, and that strength is in us too. I’m sharing the stories of women who made me strong, starting with my mom, over on Instagram in the coming days. Check out my mom’s story here.
Ok, so let’s be honest. Is my mom’s zucchini bread really world famous? Well, yes it is. So many people who have eaten my mom’s zucchini bread have asked for the recipe, and she willingly shared it. While I don’t know every where it has been shared, I do know that my sister in law in El Salvador makes it on a regular basis.
Here is a tip for you gardeners. I like to grate zucchini from the garden and freeze it in 2 cup portions. This way we can eat zucchini bread all winter. Find our what is my favorite zucchini to grow by clicking here.
If you are looking for loaf pans, here is a link to something similar to what I use. Lastly, you could turn this recipe into muffins by simply placing the batter into muffin pans and changing the baking time to 12-18 minutes, checking them with a toothpick until done.
I hope that you will take this recipe and make it a tradition in your family.
This post contains affiliate links.
Mom’s Zucchini Bread
Equipment
- Loa Pans
Ingredients
- 2 3/4 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/4 tsp grated nutmeg
- 3 eggs at room temperature
- 1 3/4 cups sugar
- 1 tsp vanilla extract
- 1/2 cup avocado oil
- 8 tbsp unsalted butter melted
- 2 cups grated zucchini
- 1 cup walnuts coarsely chopped (optional)
Instructions
- Thoroughly grease two 9.5 x 12 inch loaf pans and lightly flour the bottom.
- Preheat the oven to 350 degrees.
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a mixing bowl, beat the eggs and add the sugar gradually, mixing on medium speed until light, about 5 minutes. Add the vanilla.
- Combine the oil and butter and add to the egg mixture, mixing just until combined.
- Alternately add the dry ingredients and the zucchini to the egg mixture until thoroughly combined.
- Stir in the nuts and transfer to the prepared pans.
- Bake on middle rack of oven until a toothpick in the center comes out clean, about 1 hour.
- Remove the pan from the oven and place on a wire rack to cool for 15 minutes.
- Remove bread from the pan, using a knife along the edges if necessary. Let cool completely, and enjoy.