Wednesday, August 11, 2010

The Great Giver: Zucchini

Once zucchini is up and running, get excited because this baby produces some serious bounty! What to do with all that great zucchini? Here's an all time favorite:

Mom's Zucchini Bread (the classic) (recipe credit to

  • 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 (or other nuts)


  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.
Note: When I tried this recipe it was really sweet. In fact, my husband calls this "zucchini brownies"! Next time I make this recipe, I will use just under 2 cups sugar instead of 2 1/4 cups sugar.

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