My mother is known for her zucchini bread. Every time she makes it, many of her friends and co-workers get a few slices, because she knows everyone loves it. Out of all the breads she makes, it has always been my favorite as well. I love the moist, cinnamon-y flavor, the faintest taste of zucchini, the texture and moisture that the zucchini adds to the bread.

When I was younger, I didn’t cook, I didn’t bake. I liked to eat, but otherwise I avoided the kitchen. I never would have thought that I would learn to love cooking and baking someday. And yet someday, I did. It was bound to happen eventually, but after I met Son, I began to enjoy cooking for him. My love for cooking grew by leaps and bounds, especially as I immersed myself deeper into the food blog world. To be around so many other people who loved food so much fostered a passion for food in my own heart… now I know more about food than I ever thought I would.

What does this have to do with zucchini bread? Three years ago, I would have never considered trying my mom’s zucchini bread. Too hard, I thought, and nothing ever turns out as well as mom makes it. Now, armed with my newfound cooking knowledge and love for food, I decided to try making zucchini bread with some zucchini I got in my CSA box. Like many of my cooking fears, the intimidation I had felt about making zucchini bread was just plain silly. Not only was it incredibly easy to make, but it ended up being delicious – Son’s co-workers loved it. Now to go conquer my fears of fish and pies…

Zucchini Bread

Makes 2 loaves

Ingredients

• 1/2 cup canola oil
• 1 cup sugar
• 2 eggs
• 1 cup grated unpeeled zucchini
• 1 1/2 cups flour
• 1 1/2 tsp ground cinnamon
• 3/4 tsp baking soda
• 1/4 tsp baking powder

Cooking Directions

1. Blend oil and sugar.
2. Beat in eggs one at a time.
3. Place zucchini in another bowl, then fold in the egg mixture.
4. Sift the flour, cinnamon, baking soda, and baking powder together.
5. Gradually add the flour mixture to the zucchini mixture.
6. Mix well.
7. Pour into two greased 8×4″ loaf pans.
8. Bake at 325F for 1 hour.