I mentioned a while back that I am working my way through some treasured family recipes which at some point will culminate into a family cookbook. Many of the recipes I am making right now originated with my Grandma Elizabeth or Ibby as she was known to those closest to her.
When I came across this photo, I couldn’t help but spend some time with it; really looking at it. Studying my grandmother’s face and bearing. Remembering her. It is a beautiful picture of her, but not just of her. As I take it in, I see my aunt, my mother, my sister, myself. I wish I could tell her but I’m pretty sure she knows just how fondly she is remembered.
I remember the aroma and the warmth of her zucchini bread; fresh from the oven, a pat of rich butter melting into the moist crumb. I remember all of the times my mom made it for us just as grandma Ibby had made it; the rich flavor of cinnamon and bright hint of orange making it absolutely irresistible.
- 3 eggs
- 1 3/4 cup sugar
- 1 cup vegetable oil
- 3 tsp vanilla
- 2 cups grated zucchini
- 2 Tbsp orange zest
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup chopped nuts (I like walnuts best in this)
Beat the eggs until light and fluffy (3-5 minutes). Add the sugar and beat until well combined, another minute or two. Stir in the vegetable oil, vanilla, grated zucchini and orange zest.
In a separate bowl, combine the flour, salt, baking soda, baking powder and cinnamon and then stir into the wet mixture until just combined. Fold in the chopped nuts.
Divide the batter between two buttered and floured 8×4 inch loaf pans.
Bake at 325 degrees for 50-60 minutes.
Let cool in the pans for about 10 minutes before turning out onto a rack to finish cooling,
or slice and serve warm with a little bit of butter.
This particular loaf was on its way to bible study along with Grandma Ibby’s bran muffins and some pretty tasty individual crustless quiche. I will share those recipes with you this week as well. Until then, I hope you will try the zucchini bread. My Grandma Ibby would be so happy to know that her “cooking” is still making some very special people feel loved and well fed.