Brooke’s Zucchini Bread

This quick zucchini bread recipe appears at most Recker family gatherings, and it does not last long. Its delicious sweetness and dense texture make it irresistible. For decades, Brooke Recker has kept the recipe as a top-secret sort of thing. Unless she likes you and you ask very nicely for it. Now that the cat’s out of the bag, she suggests you follow the recipe, slather it with room-temperature butter from a local farm, and enjoy every bite.

Brooke’s Zucchini Bread Recipe

INGREDIENTS

3 cups flour
2 cups sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
3 eggs
1 tbsp vanilla extract
2 cups grated zucchini
1 cup brown sugar
1 tsp cinnamon
2 tbsp cold butter

INSTRUCTIONS

1. Grease two loaf pans. Preheat oven to 325 degrees.
2. In a large mixing bowl, whisk dry ingredients together.
3. Add oil, eggs, and vanilla and stir to combine.
4. Add zucchini and stir until combined.
5. Pour into greased loaf pans.
6. In a medium-sized mixing bowl, combine brown sugar, cinnamon, and cold butter with a fork until combined coarsely. Use half of the mixture to sprinkle in a line running down the center of each loaf.
7. Bake for 75 minutes. Check for doneness with wooden skewer.

Story and Styling by Keith Recker / Photography by Dave Bryce / Platter by Frank Defabo, FD Ceramics 

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