Mom’s Zucchini Bread, Elderflower Gin Spritz, and The Midnight Library

Ingredients

Dry Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Wet Ingredients:

• 3 large eggs
• 1 cup vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1/2 cup sour cream or plain yogurt

Add-ins:

• 1 cup chopped walnuts or pecans (optional)
• 1 cup raisins or chocolate chips (optional)

Instructions

Prepare the Oven and Pans:

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9×5-inch loaf pans, or line them with parchment paper.

Combine Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Combine Wet Ingredients:

• In a large mixing bowl, beat the eggs until light and frothy.
• Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
• Stir in the grated zucchini and sour cream (or plain yogurt).

Combine Wet and Dry Ingredients:

• Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
• Fold in the chopped nuts and raisins or chocolate chips, if using.

Bake the Bread:

• Divide the batter evenly between the prepared loaf pans.
• Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
• If the tops of the loaves start to brown too quickly, cover them loosely with aluminum foil.

Cool and Serve:

• Remove the loaves from the oven and let them cool in the pans for about 10 minutes.
• Transfer the loaves to a wire rack to cool completely.