Michele Norris shared this recipe when she joined us on Food with Mark Bittman. She says, “I sometimes make zucchini bread in the summer, but it really is a winter flavor for me. It reminds me of my mama’s kitchen. It makes me think of breakfast before trudging out in the snow on the way to school. It makes me think of neat little loaves, wrapped up in brown paper and tied with string to be delivered to someone who’s going through some kind of challenge and standing in the need of prayer and a love tap that comes in the form of home baked goods. It reminds me of arguing with my sisters over who got the end pieces because in my family, we all liked the end pieces — slightly crunchy and sugary. It reminds me of paper doilies, and a nice loaf of warm bread placed on Depression-era glass plates. It reminds me of one of my uncles, who loved my mother’s baked goods and would shower her with compliments while slathering a big wedge of Philadelphia cream cheese on top of her zucchini or banana bread. It reminds me of aprons with embroidery and rickrack on the hem. It reminds me of the joy of discovering a piece of zucchini bread in my childhood lunchbox, along with an apple and a bologna sandwich. It reminds me of love. Hope you enjoy it.”Print
Make The Recipe!
Michele Norris’s Zucchini Bread
Prevent your screen from going dark
Makes 2 loaves 1x
Time 1 hour and 15 minutes
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups shredded zucchini
- 2 cups sugar
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- Pinch of nutmeg
- Sift together the flour, salt, baking soda, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, sugar, oil, and vanilla together. Once that’s well blended, add the shredded zucchini. Add the dry ingredients. The batter will be slightly lumpy, and that’s okay!
- Bake in two well-greased and floured loaf pans at 350°F for one hour. Make sure a toothpick comes out clean when stuck in the middle of the loaf. Let sit and cool for 20 minutes before cutting.
— Recipe courtesy Michele Norris