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Thursday, July 30, 2009

Zucchini Bread.. please share your favorite recipe

My brother-in-law's zucchini plants
My brother-in-law has a fabulous garden beside my little rental house. He came by yesterday with a huge bucket filled with Zucchini... and would I like any...

Yes, please!!!

Now, a few years ago... maybe longer... maybe on a previous computer... I had a delicious Zucchini Bread recipe. Gone!

Do you have a favorite recipe to share?


  1. Zucchini Bread
    Makes 2 loaves

    3 eggs, beaten until foamy

    1 cup oil
    3 Tablespoons vanilla (yes, Tbsp., not a typo)
    2 cups sugar
    2 cups grated zucchini (with peel)

    Sift together:
    3 cups flour
    1 tsp. salt
    1 tsp. soda
    3 tsp. cinnamon
    1/4 tsp. baking powder

    Mix dry ingredients into first mixture thoroughly. Stir in 1 cup chopped walnuts.

    Pour into two greased and floured bread pans and bake at 325F for 1 hour. Check center with toothpick, it may have to bake longer.

    Recipe from my neighbor, Pat

  2. Two more that I like were posted on my blog last year:

  3. I recall Kathy making an excellent looking squash bread last season. The recipe is at

    I made zucchini scones way back in grade school in home ec class. I wish I had the recipe because they were so good. I will have to find a similar recipe if my zuc's ever produce something.

    Granny also just posted a zucchini relish recipe, that is always good stuff -

  4. That sure is a lot of zucchini plants! They are so prolific that just 2 or 3 plants is plenty for me!

  5. I just use the one from the Betty Crocker cookbook.

    I leave out the rasins, but sometimes add a teeeeeeny bit of nutmeg.

  6. My wife makes it sometimes, but don't know what the recipe is. Personally, I like it best grilled.

  7. thanks for visiting my blog! I'm going to post a week's worth of zuke recipes, starting Aug 1st, to celebrate National leave a Zucchini on your Neighbor's porch day on August 8th. yahoo!

  8. 3 eggs
    1/2 c canola oil
    3/4 c apple sauce, unsweetened
    T vanilla
    3/4 c white sugar
    1 c brown sugar
    2 3/4c shredded zucchini
    2 c all purpose flour
    1 c whole wheat flour
    t salt
    2 t baking powder
    t baking soda
    2 T cinnamon
    1/2 t each allspice, nutmeg, ginger
    1/4 t cloves

    Preheat oven to 350. Mix the wet ingredients together. Mix the dry ingredients together. Mix them both together. Grease 2 loaf pans. Pour in the batter. Bake 50 minutes or until cooked through. I often shred the zucchini in the summer and freeze it in premeasured packets, just for zucchini bread. When the zucchini thaws it is zucchini and a lot of liquid. DON'T drain the liquid off. You need it all to make the bread moist. BTW my family likes the bread pretty spicy. If you are a non-spicy gal then cut all the spices in half. BTW it is also good with diced fruit in it. Like apples. Yum. Raisins, cranberries (you might want to add more sugar with those) or blueberries are also good. I keep thinking of trying it with my prolific raspberries, but sadly the zucchini isn't producing so that combo will have to wait to be tried.


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