Mary’s Zucchini Bread Recipe
Overview:
Mary’s Zucchini Bread is a beloved recipe passed down through generations, cherished by Mary’s family for its incredible moistness and flavor. With a prep time of just 20 minutes and a total cooking time of 1 hour and 20 minutes, this recipe yields two delicious loaves, perfect for sharing with loved ones or enjoying as a treat throughout the week.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Eggs |
| 1 | Zucchini |
| 2 | Teaspoons Vanilla Extract |
| 2 | Cups Sugar |
| 2 | Cups Flour |
| 3 | Teaspoons Cinnamon |
| 3 | Teaspoons Baking Soda |
| 1 | Teaspoon Salt |
| 1 | Teaspoon Baking Powder |
| 1/4 | Cup Nuts |
Instructions:
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Prepare Ingredients:
- Preheat your oven to 325°F (163°C).
- Grease and flour two loaf pans, ensuring easy removal of the bread after baking.
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Blend Wet Ingredients:
- In a blender, combine the eggs, zucchini (finely grated or chopped), and vanilla extract. Blend until smooth and well combined, creating a luscious green mixture that forms the base of your bread’s moisture and flavor.
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Combine Dry Ingredients:
- In a large mixing bowl, sift together the sugar, flour, baking soda, salt, baking powder, and cinnamon. This step ensures that your dry ingredients are evenly distributed and free of lumps, resulting in a perfectly textured loaf.
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Mix Wet and Dry Ingredients:
- Pour the blended wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix, as this can lead to a dense final texture.
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Add Nuts:
- Fold in the chopped nuts of your choice, adding a delightful crunch and nutty flavor to each bite of zucchini bread. Optionally, you can omit the nuts for a nut-free variation.
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Divide Batter:
- Divide the batter evenly between the prepared loaf pans, spreading it out into an even layer. This ensures that your loaves bake evenly and rise to perfection.
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Bake:
- Place the filled loaf pans in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the center of each loaf comes out clean. The aroma of cinnamon and zucchini will fill your kitchen as the loaves bake to golden perfection.
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Cool and Serve:
- Once baked, remove the loaves from the oven and allow them to cool in the pans for 10-15 minutes. Then, carefully transfer the loaves to a wire rack to cool completely before slicing.
Serving Suggestions:
Mary’s Zucchini Bread is delightful when served warm with a pat of butter or a dollop of cream cheese spread. Pair slices with a cup of freshly brewed coffee or tea for a comforting breakfast or afternoon snack. This recipe yields 24 servings, making it perfect for sharing at gatherings or enjoying as a delicious treat throughout the week.
Nutritional Information (per serving):
- Calories: 231.2
- Total Fat: 11.3g
- Saturated Fat: 1.6g
- Cholesterol: 23.2mg
- Sodium: 182.5mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 17.1g
- Protein: 3g
Recipe Notes:
- For a gluten-free version of Mary’s Zucchini Bread, simply substitute a gluten-free flour blend for the all-purpose flour in the recipe.
- Customize your zucchini bread by adding mix-ins such as chocolate chips, raisins, or shredded coconut for added flavor and texture.
- Store any leftover slices in an airtight container at room temperature for up to 3 days, or freeze individual slices for longer storage. Simply thaw and reheat slices in the microwave or toaster oven for a quick and easy treat. Enjoy! 🍞🥒🥚
