Mom’s Zucchini Bread

Ingredients:

• Dry Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
• Wet Ingredients:
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1/2 cup sour cream or plain yogurt
• Add-ins:
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup raisins or chocolate chips (optional)

Instructions:

1. Prepare the Oven and Pans:
   1. Preheat your oven to 350°F (175°C).
   2. Grease and flour two 9×5-inch loaf pans, or line them with parchment paper.
2. Combine Dry Ingredients:
   1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients:
   1. In a large mixing bowl, beat the eggs until light and frothy.
   2. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
   3. Stir in the grated zucchini and sour cream (or plain yogurt).
4. Combine Wet and Dry Ingredients:
   1. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
   2. Fold in the chopped nuts and raisins or chocolate chips, if using.
5. Bake the Bread:
   1. Divide the batter evenly between the prepared loaf pans.
   2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
   3. If the tops of the loaves start to brown too quickly, cover them loosely with aluminum foil.
6. Cool and Serve:
   1. Remove the loaves from the oven and let them cool in the pans for about 10 minutes.
   2. Transfer the loaves to a wire rack to cool completely.

Enjoy your Mom’s Zucchini Bread with a cup of coffee or tea, or as a delightful snack any time of the day!