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.