Zucchini Bread

Turn that fresh from the garden zucchini into great tasting loaves of bread! Zucchini is one of those home grown vegetables that seem to grow and multiply with very little care. Since this recipe makes two large loaves of delicious zucchini bread, I bake a loaf for my family to eat and freeze a loaf for them to enjoy at another time.

Zucchini Bread

Beat together:

3 eggs

3 teaspoons vanilla

1 cup oil

2 ½ cups sugar


2 cups shredded zucchini (do not pack)

3 cups flour (lightly filled)

1 teaspoon salt

1 teaspoon baking soda

¼ teaspoon baking powder

3 heaping teaspoons cinnamon

Mix well

Optional additions:

1 cup nuts

1 cup raisins

1 cup coconut

Pour into two greased and floured loaf pans; Bake at 325 for approximately 1 hour.

Two delicious variations of this recipe are banana and pumpkin breads.  Simply substitute the 2 cups of   zucchini for two cups of bananas or two cups of canned pumpkin.  Results are always wonderful.  Bread freezes well for up to three months.

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