This recipe brings back fond memories of the summer when I was eleven years old, and my family used to trek up to this old farmhouse outside of Toronto that was owned by some friends of ours.
Remember when you were a kid summer used to feel like it went on for years and years? That’s how it felt up at this farmhouse. My little sister and I used to float on our backs in the pool for hours, explored the neighboring cornfield and ran shrieking and laughing through the farmhouse’s ramshackle rooms.
And the zucchini bread. Oh, the zucchini bread. We gobbled this like it was banana bread, because it’s honestly so nutty and sweet and good you don’t even realize you’re eating zucchini. Then it was too late to protest when we served zucchini at dinner, because of course we ate it- it was in the bread- and thus began my love for zucchini, and this recipe which I have made over and over again since then.
Even my dad loved it. I still don’t think he figured out he was eating vegetables.
Zucchini Bread (makes one loaf)
1 ½ c. all-purpose flour
1 ½ c. whole-wheat flour
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
1 ½ tsp nutmeg
1 tsp salt
½ c. raisins
1 c. oil
1 tbsp vanilla
1 ½ c. brown sugar
2 c. grated zucchini (about two small ones)
In a medium bowl, mix together flours, baking soda, baking powder, cinnamon, nutmeg and salt. Add in raisins and eggs. Beat until light and fluffy. Add oil, vanilla and brown sugar and stir well. Add zucchini last. Pour into greased 9×5 loaf pan. Bake at 350F for 45-60 minutes.
Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.