Zucchini Bread

My neighbor, who laughably complains about the state of his garden, gave me a bunch of zucchini this past week. I say “laughably” because every year he says the garden isn’t doing well, yet it blows away all of our gardens… 🙂

So I have been sauteing zucchini for lunch all week. Then I remembered a friend of mine sent me the recipe she used this past spring for a really good zucchini bread. So I am making that right now. Just put it in the oven.

I remember when my friend made it, and how sinfully yummy it was. I think my favorite part was how moist it was! I ate way too many pieces that night at her house…

So this recipe yields 2 breads (8″ x 4″ pans), is really easy to make, is dairy free, super-moist and yummy.



Prep: 20 min     Cook: 1 hr     Ready In: 1 hr 40 min

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The dough gets a little tough to work with after you add all the flour, but once you put in the zucchini it softens up and gets much easier to work with from the juice.

I used my food processor to grate the zucchini, which I did before I started mixing the dry ingredients, so it sat on the counter at room temperature for a few minutes before it was finally added.

Since this recipe yields two breads, I will take one over the neighbor that gave me a zucchini this afternoon.

I hope you enjoy this recipe as much as I do!

*I omitted the walnuts, just not a fan of nuts in my bread.


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