Recipe: Zucchini Bread

Zucchini Bread

Zucchini Bread

After visiting our favorite produce stand on Sunday and coming away with some beautiful and large zucchini, it was time to make the season’s first loaf.


1 ½ c Flour
1 tsp Cinnamon
½ tsp Baking Soda
½ tsp Salt
¼ tsp Baking Powder
¼ tsp Nutmeg
1 Egg
½ c Sugar
1 c Shredded Zucchini
¼ c Vegetable Oil
Butter or Oil


Preheat oven to 350º. Butter or oil the bottom of a 8” x 4” loaf pan and up the sides ½”. In a large bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Mix to distribute the ingredients. Make a hole in the center of the dry ingredients. In a medium bowl, beat the egg. Add in the sugar and stir well to combine. Then add in the zucchini and vegetable oil. Mix well. Then pour the wet ingredients into the dry ingredients and stir just enough to be completely moistened. Transfer the batter into the loaf pan. Bake for 55 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and cool completely on the wire rack.

Zucchini Bread Cut

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