Fresh Baked Zucchini Bread

Today’s feature is fresh baked zucchini bread.

Last weekend the weather was crazy! We woke up to a little rain in the lowlands and snow in the mountains. As I rolled out of bed early last Sunday morning, it was still a bit dark, but I could see clouds hanging on the mountains. The house temperature was cool. As daylight approached the clouds lifted enough to see a skiff of snow that had graced the mountain range. Fall has arrived! It won’t take long for the trees up high to begin their autumn color change.

Fall Baking

Last Sunday was a sweatshirt wearing kind of day that inspired me to do some fall baking. The chill in the air sent me to the kitchen to bake. I’ve also been hearing the Canda geese flying overhead squawking making their noise. This is another tell-tale sign for the arrival of autumn. With fall maybe arriving a bit early, the deliciously warm and comforting flavors of autumn food abound. Food just gets better when the weather cools down — there’s nothing more warm and cozy on a crisp fall day than cranking up the oven and filling your home with the mouth-watering scent of freshly baked bread – fresh baked zucchini bread to be exact. Those warm and comforting desserts and breads are all reasons to love the season.

Harvest Blessings

My generous neighbor came calling with 2 large zucchini squash. Being very grateful for the garden gift I knew the two recipes that I would make with the squash. Stuffed zucchini boats and baked zucchini bread. Those became our harvest blessings.

Fresh Baked Zucchini Bread with Chocolate Chips

Fresh baked zucchini bread – seriously so simple and easy to make. You can add walnuts or chocolate chips. If you want, you could add both.

Yes please.

This is the perfect zucchini bread recipe, called Mom’s Zucchini Bread. This zucchini bread is really, really good and moist. This recipe makes two loaves, and it freezes well and will keep in the refrigerator for weeks.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 2 ¼ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped chocolate chips or walnuts (I chose the chocolate chips because that’s what I had on hand.)

Directions

1. Preheat the oven to 325 degrees F. Grease and flour two 8×4-inch pans.
2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
3. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

The tops of my zucchini bread sank in the middle. Not sure why. Two reasons most likely, the added and sprinkled chocolate chips on top or due to me opening the oven door. However, this did not ruin the taste at all.

This smells so good!

This is the perfect fresh baked zucchini bread recipe. It features a sugary crust with a blend of spices. I’m not sure who’s mom created this recipe, but she did a damn good job! Would I use this recipe again? You bet! You can see another recipe here.