Eating : Zucchini Bread

July 20, 2011 00:42 by ehouston

The one thing I did not plant, but love to eat at this time of year is zucchini.  I certainly regret that planting decision, but when you live with two folks that really don’t share that love you have to compromise.  Or, like me, you end up eating a LOT of zucchini.  The last time my mom came for a visit she was kind enough to bring some from her garden.  Between what she brought and the couple I bought locally I was able to make up a couple of loaves of something I like even more than just eating the stuff grilled or fried.  I was able to bake zucchini bread, which equals = YUM!  It also helps me get some of the zucchini off my plate and into the mouths of the guys around here, which equals = YEAH!  Here is the recipe I put together.  I actually use the pumpkin bread recipe from  The Fanny Farmer Cookbook, by Marion Cunningham but add zucchini instead or the pumpkin puree.  So, it comes out with a nice spicy flavor.

Zucchini Bread (adapted from The Fanny Farmer Cookbook recipe for pumpkin bread)

1 1/2 cups of flour

1/2 tsp of salt

1 cup of sugar

1 tsp of baking soda

1 cup shredded zucchini

1/2 cup vegetable oil

2 eggs, beaten

1/4 cup water

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp allspice

1/2 cup chopped nuts (I skip this ingredient because my son has nut allergies, but have used them in the past to excellent results!)

Preheat oven to 350 degrees F.  Sift together the flour, salt, sugar and baking soda.  Mix the zucchini, oil, eggs, water and spices together, then combine with the dry ingredients, but do not mix too thoroughly.  Stir in the nuts, if using.  Pour into well-buttered/oiled loaf pan.  Bake 50-60 minutes until a straw comes out clean.  Turn out of the pan and cool on a rack.


For more information on the bread warming bag pictured above, please see my sewing and craft site, Chic Tweaks, or click here.


Kitsch Krafts

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