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Michele Norris’s Zucchini Bread

Photo: Getty Images

BY The Editors

PUBLISHED January 17, 2024

This is one of my favorite recipes of my mom's. Very simple. Really delicious. And holds up well if you're traveling with it. I love it served warm with a generous amount of butter, and I've also been known to take a thick slice and sauté it in butter in a skillet, which I know is kind of decadent, but to me it tastes like home. — Michele Norris

 

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Michele Norris’s Zucchini Bread

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Makes 2 loaves 1x

Time 1 hour and 15 minutes

Units Scale

Ingredients

  • 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

Instructions

  1. Sift together the flour, salt, baking soda, cinnamon, and nutmeg.
  2. 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!
  3. 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

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