Zucchini Bread

My fiancee and I help tend our local community garden, and we had an abundance of Zucchini.

So naturally I wanted to make Zucchini Bread! I researched a few recipes and customized my own version. It turned out amazing, and best of all it gives me another way to use zucchini!

Anyway, I hope you give this a try, and drop me a comment letting me know what you thought!

Note: Makes 2 Loaves of Zucchini Bread
Special Tools or Equipment Needed: 2 8x4 Loaf Pans, Grater, Cheesecloth, Wire Rack

  • 1 Pound of Zucchini, about 2 medium Zucchinis
  • 3 Cups All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1 Teaspoon Salt
  • 2 Large Eggs
  • 1 Cup White Sugar
  • 1/2 Cup Packed Brown Sugar
  • 3/4 Cup Olive Oil
  • 2 Teaspoons Vanilla Extract
Optional mix-ins: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips

  1. Pre-Heat oven to 350°F
  2. Grease loaf pans butter
  3. Wash and trim the stem and root-end of the zucchini, then grate.
  4. Put the zucchini in several layers of cheesecloth and squeeze out as much of the moisture as you can. (set aside or freeze to use in soups or other meals)
  5. Combine Flour, Baking Powder, Cinamon, Nutmeg, and Salt in large bowl. Whisk about 30 seconds to combine.
  6. Crack Eggs into medium bowl, then add the sugars and cream together. Once creamed, add in the olive oil and vanilla. Whisk to blend.
  7. Fold Creamed mixture into Flour mixture, and blend without over mixing the flour. After that, fold in the the zucchini and any mix-ins (nuts, raisins, chocolate chips ect...)
  8. Divide the batter between the two loaf pans and bake about 45 minutes, or until an inserted toothpick comes out clean.
  9. Allow loaves to cool in the pans for 10 minutes, then remove to wire cooling rack.