Zucchini Bread

My interest in cooking came when I was very young, I remember the day our neighbor June came over with a zucchini bread as a gift to our family, I think I was in the 6th grade.  At the time I thought it was the best thing I had ever tasted.  I had to have the recipe and she was happy to give it.  I couldn’t wait to try it and I’ve been making it ever since.  This bread is so moist with just the right amount of seasoning.  It’s great when zucchini are plentiful in the garden and you don’t know what to do with them.  Make a few to freeze and some to give away, you will be sure to make someone’s day!




1 cup sugar

2/3 cup vegetable oil

2 eggs

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground nutmeg

1/2 cup chopped nuts – optional (I like walnuts)

1 cup grated zucchini


This recipe yields one loaf.  Preheat your oven to 375°.  Prepare your pans with butter and flour.  I use a food processor to chop my zucchini, but if you don’t have one, there are other methods.  You can use a box grater and grate it like you would cheese.  Or you can use a blender.  You will need to add water to get the zucchini moving, but then you will need to squeeze the water out after draining so your zucchini doesn’t retain the water.

Combine sugar and oil in mixing bowl, beat until combined.  Add the eggs and mix.  Add the flour, baking soda, baking powder, salt, and spices.  Mix well and then add the zucchini and nuts.  Pour into your prepared loaf pan and bake for 55 minutes.  Enjoy!