Quick Zucchini Bread

Whenever I bake zucchini bread, I think back to the first day I met my husband’s mother, 8 years ago. We were between semesters at college and my boyfriend (now husband) took me home to meet his family for a week. I was so nervous…what if they didn’t like me?! The 12 hour drive took for-ev-er. I really shouldn’t have worried, his mother met us at the car and quickly gathered me into a hug. The next thing I know I am eating the most amazing stew packed with garden fresh vegetables and a tomato base….amazing! She also served us some delicious zucchini bread. It was absolutely fabulous. I can hardly remember any other meals that I ate 8 years ago…but this one is forever engraved in my heart. The instant I met his family, I completely fell in love with them. While I’m not sure if this is the zucchini bread recipe she used that day or not, this recipe came highly recommended to me from my husband’s aunt. It is found in his extended family’s cookbook.

Quick Zucchini Bread
(Pieper Family Cookbook)

3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
2 tsp cinnamon
3 eggs, beaten
1 1/2 cups sugar
1 cup vegetable oil**
1 tsp vanilla
2 cups zucchini, shredded
1 cup chopped nuts (optional)*
1 cup raisins (optional)*

Whisk dry ingredients together in a mixing bowl. Add remaining ingredients and mix together until moist. Pour into two greased and floured 4 1/2 x 8 1/2 loaf pans. Bake at 350 for 50-60 minutes. Delicious fresh, but even better after frozen and thawed.

* Feel free to add the nuts and raisins, I personally prefer bread without nuts and I haven’t tried it with raisins yet.

** I know this is a lot of oil. I’ve made this bread three times this summer already. The first time I made it I followed the recipe exactly. After baking I realized that my bread pans were too big and the bread was really flat (no pictures), but super delicious. The second time, I substituted half of the oil for applesauce. The resulting bread was still good, but I still liked it better the first time around (These pictures are from this second attempt). The third time, I used a cup of fresh ground whole wheat flour and 1/4 cup applesauce (3/4 cup oil). It tasted healthier, but I still have to admit I like the original recipe the best.

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3 Responses to Quick Zucchini Bread

  1. what a sweet story! + the bread looks great. =) so neat that you are able to share a family recipe with us!

  2. Family recipes are the best! And I love the story about meeting your mother-in-law for the first time–so wonderful!

  3. I must have been nervous too! Thank you for your sweet remembrances of me, our home, and the food that obveously the angels were helping me with. You have a great blog. I am grateful to have you and all your truely yummy posts. I especially look for the bonus treats of my grand babies being your insiration. Exellent Moncy Cookies!

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