Zucchini Bread

I’m sure everyone already has their own recipe for turning an abundance of zucchini into a breakfast/dessert quick bread, but here’s mine just in case.

2 cups shredded zucchini
3 eggs
1 3/4 cups sugar
1 cup oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts (optional)

Place the shredded zucchini in a strainer and press to remove excess liquid. Beat the eggs, sugar and oil together in a large bowl. Add the flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts. Mix until combined. Gently stir in the zucchini.

Divide the mixture between two greased loaf pans. Bake at 350 degrees for 45 minutes.


1 Comment

Filed under Recipes

One response to “Zucchini Bread

  1. Beth

    Here’s another good recipe that uses up some that zucchini abundance & a couple eggs as well!

    Italian Zucchini Cresent Pie
    4 C. Zucchini sliced thin
    1 C. chopped onion
    1/4 C. margarine
    2 T. parsley flakes (I used fresh since I have it in my garden this year)
    1/2 t. salt
    1/2 t. pepper
    1/4 t. garlic powder
    1/4 t. basil ( I have this in my garden as well so I guessed on the amount of fresh to chop)
    1/4 t. oregano
    2 eggs beaten
    2 C. shredded Mozzarella or Muenster cheese
    1 (8oz.) pkg. crescent dinner rolls
    2 t. prepared mustard

    Cook & stir zucchini & onion in margarine for 10 minutes. Stir in spices. Combine eggs & cheese. Stir into zucchini. Press crescent rolls over bottom & up sides of 12×8 baking dish to form crust. Spread crust w/ mustard. Pour zucchini mixture into crust. Bake at 375 degrees for 20 to 30 minutes. (Top will start to brown)


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