Thursday, September 25, 2008

Zucchini Bread

This is my mom's famous zucchini bread. It's been years since I made it because Jimmy doesn't eat it and it makes 2 loaves, which means I eat 2 loaves of zucchini bread. And as much as I can pretend that it's healthy - zucchini and all, there's a whole cup of oil and 2 cups of sugar in those 2 loaves.
My mom was a pretty good cook. Before she came to the United States, she worked in the Philippines at the US Army Base cooking, cleaning and nanny-ing for American families. I'm a decent cook. I can follow a recipe, modify it and wing it every now and then. But I cook nothing like my mom. In fact, I followed her recipe exactly, well almost exactly, and my zucchini bread looks and tastes nothing like hers. Or how i remember hers to be. Hers was darker and oilier. I'm not sure why mine turned out so light. But I have an idea why mine doesn't quite taste the same. First of all, I'm not a big fan of cinnamon. So instead of 1tsp that the recipe calls for, I only added a little over 1/2 a teaspoon. But I forgot an ingredient that's almost always in baked goods. Vanilla. I've never ever forgotten vanilla in a recipe before so I was kinda worried how it would turn out. How essential is vanilla to baking? Surprisingly and happily, it's still really good. Phew. Have you ever forgotten vanilla in your baking and if so, how'd it turn out?

I asked Jimmy when was the last time he had zucchini bread and he said, when he was a kid. So I had him try another bite. His comment "It tastes like vegetables." Good gravy. I can't even disguise vegetables in a dessert for the man. I'm meeting Angie for lunch tomorrow so I'm giving her the 2nd loaf.

If you like zucchini bread, I recommend trying this recipe. Here are the ingredients.
Yup, I had the vanilla out and everything, but I still forgot it.

And here's my mom's recipe.
Makes me happy that I have this in her writing.

I just realized that her recipe doesn't say how long to bake it. I baked my 2 loaves for 1 hr 25 mins. I started testing it after 60 minutes.
_

7 comments:

rosemary said...

Umm, the boxes of baked stuff I make only have me add water and sometimes eggs. I visit Kimberly Ann a lot and her recipes always make me hungry for coffee cake. Now you are plotting making me hungry for cupcakes. Not fair, really. Why....because I will eat every single one, hide them from Steve....add a dozen to each butt cheek.

andie said...

I LOVE zucchini bread and will totally try this recipe. Also LOVE your new blog header. Yeah for fall and holidays!!

All my love,
a.

ren said...

oooh. that looks good. and her handwriting reminds me of my grandmother's and i am always happy to have things in her handwriting, so i know what you mean.

as for vanilla, it's an added flavoring. it doesn't effect the chemistry of any baking, it just adds another layer of flavor, so if you leave it out, no problem. i've accidentally left it out of many things. i think it's really only a problem if you leave it out of something like vanilla cake. then you just get cake, i guess.

Anonymous said...

Oh man....

Your mom's famous Zucchini bread. YUM! I will definately be referring to this recipe often. - v

Luke Wiley said...

looks so good. I think I'll make some for myself.

Ginnie said...

I LOVE zucchini bread, Mad, and wish I could have helped to take some of it off of you! :)

Ragged Around the Edges said...

I love that you are using a handwritten recipe to make something your mom once did. What a wonderful piece of history.