I've written about how I got my start in cooking, but truth be told, this is the one that started it all- the first recipe I ever made! My mom, who claims to be "more of a baker," *ahem* spent most of her childhood in Santa Barbara, California. She was that hippy-dippy, long-haired California girl who went to the beach right after Catholic school because Crosby, Stills, Nash and Young and Loggins and Messina were more groovy harmonizing with the waves.
It was the sixties and so I hear those times were a blur. When I asked her who she got this recipe from, her answer was a vague, "from someone in Santa Barbara." Great, Mom. I know, you graduated high school Woodstock year.
I knew instantly that I wanted to share this recipe on here back when I started in March, so now that it's peak zucchini season, I can only say that this is the best zucchini bread I've ever had.
Until recently, I hadn't made this in years...and it's even better than I remembered it to be.
I made these into mini loaves (which are a shorter cooking time), but a standard loaf pan is just as fun!
Keep stored at room temperature, tightly wrapped in plastic wrap for up to 3 days.
Recipe courtesy of Lorraine Levine
INGREDIENTS: (makes 8 mini loaves or one 10” x 4” loaf)
- 2 eggs
- 1 cup sugar
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 large zucchini)
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ teaspoons cinnamon
- ½ cup chopped walnuts
-Preheat oven to 350˚ F. -In the bowl of a stand mixer fit with the paddle attachment, beat the eggs with the sugar until creamy and pale.
-Add the oil, vanilla, and zucchini and mix until fully incorporated.
-Mix in the flour, baking soda, baking powder, salt, cinnamon and walnuts and mix until combined. -Bake at 350˚ for 25-30 minutes for the small loaves or 45-55 minutes for a larger loaf.