Zucchini Bread

23 Aug

Zucchini Bread

A friend gave me a rather large zucchini. Like so many people I know, her garden is exploding with all kinds of squash these days. So, even though I’ve never actually had zucchini bread, it seemed like a good idea. And I was right.

Zucchini Bread

2 eggs, beaten
1 1/3 cup sugar (could use a little more)
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
1/2 teaspoon salt
3 cups all-purpose flour
1/4 teaspoon nutmeg
3 teaspoons cinnamon
1/2 cup chopped pecans or walnuts (optional)
1 cup chocolate chips (optional)


  1. Preheat the oven to 350°F (175°C). Grease two 5 by 9 inch loaf pans and set aside.
  2. In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
  3. Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
  4. Divide the batter equally between the loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean (check if done after 50 minutes). Cool bread in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Adapted from Simply Recipes



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