As I was searching through my old posts, I realized I had never shared one of my favorite family recipes. My Dad’s Mom, Nonnie, was not only an amazing grandmother, but a great cook and baker. What Italian Nonna isn’t, right?
Big shoes to fill, but she would be proud because my mom, sister and I bake her famous Zucchini Bread recipe regularly. Usually, substituting with banana as the perfect breakfast bread, after school treat or Sunday snack.
My house smells divine as I just quickly whipped up a batch, so I figured what better time to share. Except that this spontaneous post comes with very few pictures. You will get the idea!
Everytime I pull out the photocopy of her original recipe card in her handwriting it brings back all those special memories of my sweet, petite, curly haired Italian grandma. Nonnie thanks for the “Chique” recipe. It is no longer a secret!
It may be 50 years old, but it holds the test of time. Today, I added a little of my own “Chiqueness” and topped it with chocolate chips and sea salt. I will let you know how it tastes. If I actually score a piece with my three boys around (Matt included). It is distinctly possible I will miss out if I don’t fight for a bite.
Josephine’s Zucchini Cake
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 cups zucchini peeled, grated and drained (or banana, peeled and mashed)
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease and flour two large loaf pans. Cream together oil, eggs, sugar and vanilla. Add zucchini or banana, your choice. Blend well. In a separate bowl combine dry ingredients. Add to egg mixture and stir well. Pour half the batter in each loaf greased and floured loaf pan. Bake 45 to 50 minutes until toothpick comes out clean. Today, after about 30 minutes, I topped with chocolate chips and some sea salt. Looks heavenly. I hope you try the recipe and if so, enjoy!