Monday, November 8, 2010

Zucchini Bread

This was also brought to the family brunch. I made it out of necessity really, since I had a zucchini in the fridge that was about to go bad and David hates zucchini. It turned out awesome, super flavorful and moist, without a trace of zucchini.

2 cups of grated zucchini. IMPORTANT: Do NOT drain the zucchini! It adds much needed moisture to the bread!

3 cups all-purpose flour, 1 tsp. salt, 1 tsp. baking soda, 1 tsp. baking powder, 3 tsp. ground cinnamon

Mix dry ingredients together. The recipe says to sift, but I don't have a sifter, so I used a whisk. I'm terrible, I know. 

3 eggs, 1 c. vegetable oil (I used Smart Balance), 2 1/4 c. white sugar (mine is lumpy because I store vanilla beans in it), 3 tsp. vanilla, 2 cups grated zucchini

Mix wet ingredients together.

Add wet ingredients to dry, stir in zucchini.

Pour half into greased loaf pan, bake at 325F for 40-60 mins. Makes two loaves.

Mom's Zucchini Bread (from


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutritional Information 

Amount Per Serving  Calories: 223 | Total Fat: 10g | Cholesterol: 26mg

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