Last week while tweeting with our pal Alma Soto, we learned that she loves to bake. Next thing we know, we had struck up a conversation about the types of things she bakes often and it turns out she's got this famous zucchini bread recipe that folks beg her to make. Naturally, we asked her to share the recipe with us and she agreed! Alma whipped up a fresh loaf for us to snap this photo (now if only she delivered)!
More from Alma:
This recipe was handed down to me by one of my mom's friends, who made this bread regularly but never had a recipe for it. We begged her to write it down and to this day I still have my copy, oil, cinnamon stains and all!
When I first told my kids I was going to make this they thought, zucchini? A vegetable in a bread? Ew! They were convinced they would hate it. Little did they realize how absolutely awesome it is.
Suffice to say this deliciously moist and tasty, spice infused bread has become a staple during the fall and winter months and holidays in my house! Perfect for a morning coffee, a splurge snack, the talk of the office coffee room, or your next group social potluck. Enjoy!
•1 cup oil
•2 cups sugar
•2 tsp vanilla
•2 cups grated zucchini
•1 small can crushed pineapple (well drained)
•3 cups flour
•2 tsp baking soda
•1 tsp salt
•1/4 tsp baking powder
•1 1/2 tsp cinnamon
•3/4 tsp nutmeg
•1 cup crushed pecans
•1 cup raisins
Add all ingredients into mixing bowl and mix well. Add crushed pecans and or raisins. Bake at 350º for about 1 hour (time may vary depending on baking pan used).
Create a glaze of confectioners sugar, water, and a 1-2 drops of lemon juice. Drizzle over bread, sprinkle pecans on top (run through food processor) and powdered sugar.
Thank you Alma for sharing your zucchini bread recipe with us!
Do you have a recipe you are known for? We'd love to hear what you're baking in the kitchen!