This is by far everyone’s most favorite zucchini bread recipe! It’s filled with shredded zucchini, carrots, and we prefer adding crunchy walnuts—just like mom used to make!
This is the version of zucchini bread I make most often, but if I want a lighter version, I’ll whip up this Healthy Zucchini Bread. Or if I want a little citrus twist, Lemon Zucchini Bread is another favorite.
Mom’s Famous Zucchini Bread
The other day I was fixing for something semi-healthy to make… sans chocolate. So the first thing that came to my mind was zucchini bread. It’s one of my favorite breads to bake other than banana bread.
Growing up, my mom would make zucchini bread for us all of the time and it was definitely something I always looked forward to eating. It has a great texture thanks to all the grated vegetables, and a subtly sweet flavor with the perfect hint of cinnamon. My favorite was when she would make it into muffins—the perfect snack!
After I had put the loaves into the oven I sent her a text to let her know what I was baking. She replied with, “made some yesterday.” Great minds?
Ingredient Tips
Carrot: The addition of carrot in this recipe adds a little extra texture to the batter. You can omit the carrot, however, and add an additional 1/4 c of zucchini.
Flour: All purpose flour works better than bread flour for this recipe. You can try using whole wheat flour to make it a little healthier, but you might have to leave more moisture in the zucchini so that it balances out the drier flour.
Walnuts: The nuts are totally optional, and you can choose to either incorporate them in the batter or sprinkle them on top before baking
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