Zucchini bread is a wonderful, sweet way to enjoy summer squash
If you’ve been following Mia Kouppa since the beginning you’ll know that most of our recipes are inspired by our parents and their humble, authentic, and delicious traditional Greek cooking. Of course, our parents don’t use actual recipes and so our job has been to painstakingly and with great attention to detail, measure, document, photograph, video and share their wonderful way with food. We know that we owe much, if not most, of our success to them and we are so grateful.
It has always been important for us to give credit where credit is due, and so today we most absolutely need to give the credit for this zucchini bread to Glory from the wonderful website Glorious Treats. One of us first came across this website many, many years ago and it has become our go-to site for all things baking. We can honestly say that every recipe we have used from this site, has been phenomenal!
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One of our most loved recipes is Glory’s zucchini bread. It is such a staple in our homes that our printed copy is stained and worn, the way all great recipes should be. Over the years we have adapted it somewhat, switching the oil to add some olive oil and using vanilla powder instead of extract, because that it usually what we have on hand. We also suggest adding either chopped nuts, as Glory does, or chocolate chips. To be perfectly honest however, we tend to omit both; the zucchini bread is just perfect without them.
What follows is our version of Glory’s zucchini bread. If you would like the original recipe, you can find it by clicking here.
To get the required 2 cups of grated zucchini you will approximately 2 medium sized zucchini. If you find yourself with extra zucchini, you can grate the rest and use it to make these amazing zucchini fritters. Don’t worry about draining the zucchini; the moisture will be great for your cake.
Looking for other ways to enjoy zucchini? Look no further than here!
Zucchini bread (Κέικ με κολοκύθι)
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/2 tbsp powdered vanilla or 1 tbsp vanilla extract
- 3 eggs, large
- 1/2 cup vegetable oil
- 1/2 cup extra virgin olive oil
- 3/4 cup packed brown sugar
- 1 cup granulated white sugar
- 2 cups grated zucchini, unpeeled (no need to drain)
- 1 cup chopped nuts or chocolate chips optional
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium sized mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and vanilla powder (if using vanilla extract do not add it to the dry ingredients; it will be added later). Mix well with a wire whisk or a fork. Set aside.2 cups all purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1 tbsp cinnamon, 1/2 tbsp powdered vanilla
- In the bowl of a stand mixer combine the eggs, oils, brown sugar, white sugar, grated zucchini and the vanilla extract if that it what you are using. Mix well with the paddle attachment of your mixer.3 eggs, large, 1/2 cup vegetable oil, 1/2 cup extra virgin olive oil, 3/4 cup packed brown sugar, 1 cup granulated white sugar, 2 cups grated zucchini, unpeeled
- With the mixer set to a very low speed, slowly add the dry ingredients to the wet ingredients. Mix well until just combined. Add the nuts and/or chocolate chips if you are using them and mix until combined.1 cup chopped nuts or chocolate chips
- Grease your bundt pan with a bit of vegetable oil. Pour the batter into your bundt pan and bake in the middle rack of your oven for 50 – 60 minutes. Your cake is done when a toothpick inserted into the center comes out clean, or with a few dry crumbs attached to it.
- Allow the cake to cool for about 5 minutes and then remove from baking pan. Allow it to cool completely on a wire baking rack.