Mama Tina's Zucchini Bread

 I think about every mother and grandmother and great grandmother I know has a recipe they use for zucchini bread. Some vary by adding cocoa for chocolate zucchini bread and some add other vegetables like sweet potato. Some are really spicy with lots of clove, nutmeg and cinnamon. It is amazing how many different recipes their can be for the same kind of bread. But I suppose that is the fun of baking and sharing recipes because you can find the version that you love the most. 

 Whatever the version, zucchini bread is the perfect "quick" bread that contains a vegetable but has a sweet taste.  I think when I was younger the idea of zucchini bread made me flip. I think if I was told it was just sweet bread that I wouldn't have opposed it. As a child we tend to be scared of anything that resembles a vegetable. I am not sure why this is when there are so many amazing tasting vegetables. 

  Last summer I snagged my Mom's recipe for zucchini bread. I have made only a couple changes to her original recipe. I use only brown sugar for my version because I like the darker molasses like flavor that brown sugar lends to this loaf. I also like to add quite a bit of zucchini and some whole wheat flour. But you can use all one kind of flour like I do when I am out of whole wheat as well and the taste will be the same. This is the perfect summertime bread, especially warm out of the oven. 

Skip the box of quick bread mix from the store and whip up your own loaf made from scratch and will lots of care and love. I swear you will taste the difference. 

Mama's Zucchini Bread
1 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
zest of half a lemon
1 1/2 heaping cups grated zucchini (about one medium zucchini)
1 cup packed brown sugar
1 egg
1/4 cup canola oil
1/2 cup chopped walnuts

Mix together the zucchini, egg and sugar. Then add oil and mix well.

Stir together in a separate bowl the flour, cinnamon, baking soda, baking powder, nutmeg, salt and lemon zest.

Combine the flour mixture into the zucchini until just combined.

Fold in the walnuts.

Bake for 55-60 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.