A Taste of Home: Mom's Zucchini Bread Recipe

Most of the time I feel okay having moved so far away from friends and family, but some days I am full of loneliness and longing, and feel so out of touch and out of the loop. I was feeling particularly sad last week and so when I randomly discovered that my husband had never before had zucchini bread, I immediately emailed my mom asking for her recipe.

I couldn't stand zucchini growing up. As my mom still says to this day, zucchini bread was the only way that she could get me to eat it. Back then I thought it just tasted good. Now, it has become a taste of home.


Ingredients:

• 3   EGGS
• 1 3/4   CUP WHITE SUGAR
• 1   CUP CORN OR CANOLA OIL
• 2 TSP VANILLA
• 3   CUPS FLOUR
• 1   TSP SALT
• 1   TSP BAKING SODA
• 1   TSP BAKING POWDER
• 1   TSP CINNAMON
• 3 CUPS GRATED, RAW, UNPEELED ZUCCHINI
• 1 CUP WALNUTS, CHOPPED (SUBSTITUTE PECANS, ALMONDS OR COMBINATION)

Directions:

• BEAT EGGS, SUGAR AND OIL UNTIL FROTHY. STIR IN VANILLA
• MIX DRY INGREDIENTS TOGETHER AND GRADUALLY ADD TO WET 
• POUR INTO 2 GREASED AND FLOURED LOAF PANS,  BAKE IN 350 F OVEN FOR APPROX 1 HOUR.
• IT SHOULD BE MOIST. LET THEM COOL IN THE TINS FOR ABOUT 15 MIN BEFORE REMOVING.

I love making and eating this on a Sunday afternoon while I begin to wish that the weekend were longer than two days. You might be tempted to only make 1 loaf, but make two, and freeze the second one if you have to (though I don't think it will ever make it to the freezer!)

With each bite my heart feels a little lighter.