This recipe is from my cousin Sisse. She tweaked the original recipe that she found in a cookbook, and I tweaked it a little further. I’ll show you the variations below.
Original Recipe (not sure of the source)
1 c vegetable oil
2 c white sugar
2 c grated zucchini
2 t vanilla
1/2 cup chopped nuts
1 t salt
1/4 t baking powder
3 c all purpose flour
3 t cinnamon
1 t baking soda
Preheat oven to 325 degrees. Grease 2 loaf pans or muffin cups. In a large bowl beat eggs until light and frothy. Mix in oil and sugar. Stir in vanilla and zucchini. Combine dry ingredients in a separate bowl, mix, and then add them to the wet ingredients. Bake loaf pans from 1 hour to an hour and 20 minutes. Bake muffins approx 20-25 minutes.
Sisse’s recipe—VERY delicious. Almost like a yellow cake or pound cake.
Eliminate the cinnamon and nuts from the recipe but otherwise follow the directions. Sisse said that she sometimes replaces the oil with applesauce. What I don’t like about many zucchini bread recipes is that they tend to taste like cinnamon bread and nothing more. Sisse’s recipe tasted more like a delicious cake with light flecks of zucchini mixed to the batter.
My recipe—Also very delicious and slightly healthier
Instead of using a full 2 cups white sugar, use at least 1/2 cup less. I used closer to 3/4 cups less. Use 1 1/2 cups whole wheat flour and 1 1/2 cups all purpose flour instead of the full 3 cups white flour. If you can, try to use white whole wheat flour (King Arthur brand offers this option). If milling at home, use soft white wheat. This wheat is a little lighter and doesn’t become tough as the darker whole wheat will in cake recipes. Remember that when using home milled flour you’ll need to use a little more leavening agent (I usually heap the measurement instead of using the flat measurement).
The result was just as good as what I tasted at Sisse’s house. It wasn’t quite as sweet, but still very nice!