Garden Fresh Zucchini Bread

Zucchini BreadI hope everyone had an enjoyable and relaxing Labor Day weekend.  Fall is right around the corner and my vegetable garden is really producing right now.  I am amazed at how vegetables just decide to grow.  For what seems an eternity they just plod along and then all of a sudden it’s like a switch gets thrown and you’ve got fruit on the vines.  However, there’s only so much grilled zucchini and zucchini salads we can take though, so what’s left?  That good old stand-by: zucchini bread.

I think the batter base of this recipe can be used to make any sort of vegetable or fruit bread, I can easily see using carrots instead of zucchini to make carrot bread or something similar.  Cheryl says the zucchini bread she ate growing up had chocolate chips in it.  I was a bit dubious as to this particular addition (she always seems to want to add chocolate to things) and as you can see, I did not throw them into the mix (ha ha).

But I did improvise a little bit on the recipe.  I didn’t have any walnuts or vanilla extract so I substituted lemon extract and pecans.  Both worked well.  I always seem to be missing the one extract recipes call for, probably because I’m not much of a baker.  If I need vanilla, there will only be lemon and almond in the pantry.  Need lemon, I’ll have the other two, and so forth.  So, instead of running to the store for a tablespoon of vanilla extract I used lemon.  I thought it would be a good substitute since I’m always squeezing lemon juice over grilled zucchini and it worked.  Either way, this recipe makes a very moist, cake-like, sweet bread which keeps well.  It’s delicious with your morning coffee or as an afternoon snack.

Zucchini Bread (2 loaves)

  • 3 large eggs
  • 2 C sugar
  • 1 C oil
  • 1 Tbs vanilla extract (I used lemon)
  • 2 C grated zucchini (about 1 and a half normal sized zucchini)
  • 2 C sifted flour
  • 1 Tbs cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • ¼ tsp baking powder
  • 1 C chopped walnuts (I used pecans)

Pre-heat the oven to 350°F.

Using your hand mixer (or a whisk), beat eggs until they are frothy.  Add the sugar, oil, and extract and beat in until the mixture is thick and lemon colored.

Stir in the grated zucchini, flour, cinnamon, baking soda, salt, and baking powder.

Fold in the walnuts (pecans).

Pour into 2 oiled and flour dusted pans (or butter the ends of your loaf pan and line the bottom and long sides with a piece of parchment paper, the loaf pops right out).

Bake for 60 minutes.

Allow to cool for 10 minutes and remove loaves from pans.


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