I don’t know about you, but I’m a superfan of loaf cakes. Especially that delicious lemon loaf with the yummy icing from Starbucks. Mmm! Not only are they quick and easy to make, but most recipes make 2 loafs. #Winning – can’t beat that! Wait, bread or loaf cake? It’s called bread, sure…but it’s really cake. Right?!
This recipe is a super old family favorite that my mom’s been making since I was a kid. I have no idea where the recipe came from, so I’ll just credit my mom for it, since it’s the only dessert I’ve ever known her to make, haha!
It’s also the only way I’m eating zucchini. It’s just not my favorite, but you can’t even taste the zucchini in this bread. So, if you need to eat your veggies…just toss this together and bake it up. Boom! It’s called balance, people. Or if your garden is turning out zucchini like nobody’s business, like my dad’s is…here is your solution to using it all up. You’re welcome.
I made one loaf with chocolate chips because, well, chocolate. Duh. And I added toasted walnuts and pecans to the other loaf, which is a no-no in my book, but my mother insisted. There are some desserts that nuts just don’t belong in. What I mean by that is…nuts don’t belong in desserts. You can challenge me on this, but you won’t win.
Welllll, fine…you might. But only with carrot cake. And this pistachio pie my aunt makes. Okay, okay – maybe I’m just lying to myself. What I do know is I have preferences. Don’t we all?
As you can see here – my mom’s recipe is written on this old, crumpled, stained piece of paper. It’s probably the same piece of paper from when I was 5, or maybe before I was even born. Let’s just call it vintage, shall we? There was no real recipe directions – I feel like this is common with old recipes, right? – so I mixed it all up how I thought it should be mixed. I popped it in the oven to bake and it wasn’t looking so hot. Read: it was sunken in the middle within the first 10 minutes or so. And I was like “Ma, is this even a real recipe?” She’s like “It’s the only one I’ve ever used, I’ve never had a problem.” Okay, okay – sure, Ma. But lo and behold, as it continued to bake, it rose beautifully in the center, as any good loaf cake should.
I ate like a solid 1½ slices and left the rest to my family. I don’t really have a sweet tooth like I used to, but it’s also unlikely I’ll pass up any dessert. YOLO. This loaf cake baked up perfectly despite my doubts, and it was supremely delish, especially with melty chocolate bits all throughout. Omgee. You know I still didn’t eat the one with nuts, right? So, go get on it. Enjoy!
Ma's Zucchini Loaf
Quick and easy delicious Zucchini Bread with lots of melty chocolate bits!
- 3 cups Flour
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 1½ tsp. Cinnamon
- ¾ tsp. Nutmeg
- ¼ tsp. Baking Powder
- 2 cups Sugar
- 1 cup Canola Oil
- 3 Eggs
- 1 tbsp. Vanilla Extract
- 2½ cups Shredded Zucchini (Remove seeds first, if necessary)
- Optional: ½ cup Chocolate Chips, 2/3 cup Toasted Walnuts + Pecans, ¼ cup Shredded Coconut
- Step 1 Heat the oven to 350 degrees. Spray two 9 x 5 loaf pans with non-stick baking spray.
- Step 2 In a large mixing bowl, add the flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Quickly whisk to combined.
- Step 3 In a second bowl, add the sugar, oil, eggs, and vanilla and whisk until well combined.
- Step 4 Add the liquid mixture to the dry ingredients and whisk until fully incorporated.
- Step 5 If using, fold in the chocolate chips, toasted nuts, and coconut.
- Step 6 Divide the batter evenly between the two loaf pans.
- Step 7 Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8 Remove from oven and let cool for 5-10 minutes.
- Step 9 Slice and serve.