Eva's Zucchini Bread

Eva’s zucchini bread is the kind of recipe that floats around family cookbooks for decades because it just works. The two-loaf yield is built for August, when garden zucchini reproduce faster than you can keep up. Three eggs and a full cup of oil are what give this loaf its distinctive moisture, the kind that lasts five days on the counter without getting dry around the edges.

A single teaspoon of cinnamon is the only spice in the dough, but it’s enough to give the bread its warm, autumn-leaning aroma without crossing into spice cake territory. The chopped walnuts bring a buttery crunch against the soft crumb, and the optional raisins add chewy little pockets of sweetness throughout.

A low and slow 325F (160C) bake is the secret. Higher heat sets the crust before the dense interior has a chance to cook through, and you end up with a raw center under a domed top.

Pro Tips

• Don’t squeeze water out of the zucchini. Its moisture is what keeps the bread tender. Squeeze only if your zucchini is unusually wet.
• Use the medium holes on a box grater. Fine shreds disappear; coarse pieces stay raw.
• Rotate the loaves halfway through baking. Most ovens have hot spots that bake one side faster.
• Tent loosely with foil at 45 minutes if the top is browning too fast.

Variations

• Stir in 1 cup of mini chocolate chips for a kid-friendly upgrade.
• Swap walnuts for pecans and add a teaspoon of orange zest for a brighter version.
• Use half whole-wheat flour for a heartier, nuttier crumb.