Nana Judy's zucchini bread has been magically disappearing from her kitchen counter in Massachusetts for decades. Kept under a plastic cake dome that could be lifted and put back oh so quietly, this treat didn't stand a chance against the sweet-toothed scavenger looking for a quick nosh away from the public eye. Nana Judy never seemed to mind, and why would she? I've seen her wipe away a telling crumb from the corner of her own mouth many a time.
A bread like this is of a forgiving breed. Even a kitchen klutz can make it. And it's delicious. But if you feel this pleasure needs justifying, here's your defense in three bullet points:
If surreptitious snacking becomes an issue, just replace the plastic cake dome with a heavy and noisy glass version. That's what we did.
Here's the recipe:
3 large eggs
1 cup vegetable oil or coconut oil (or ½ cup of each)
1 teaspoon vanilla extract
2 cups brown sugar
3 cups zucchini, peeled, grated, and drained
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
3 teaspoons cinnamon
Beat eggs until frothy, then beat in sugar, oil, and vanilla. Next, mix in the zucchini and the mixed remaining dry ingredients (flour, salt, baking soda, and cinnamon). Oil and flour two loaf pans. Pour mixture into the two pans and bake for 60 minutes at 350 degrees Fahrenheit.