Zucchini Bread — yum, yum

If you’ve gardened, you know how easy it is to grow zucchini — not only easy, but so prolific!  My favorite is to pick them when they are tiny and tender.  About four inches is the best.  Sliced and sauteed with a little garlic, fresh tomato and olive oil is the perfect vegetable dish.  The difficult part is picking them small.  It seems that zucchini double (maybe even triple or more) over night.  If there is moisture in the ground, you could probably watch them grow.  I haven’t had the extra time to actually check this out.  So, what to do with those HUGE zucchini — yep, zucchini bread.  Warm zucchini bread with a big pat of butter is one of the things that keep me from being vegan.  (Not to mention, bacon keeps me from being a vegetarian)  It’s also great to toast it the next day and add a big pat of butter.  Here’s my favorite recipe:

Combine dry ingredients:

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 heaping (I love) tablespoon ground cinnamon

1 cup chopped pecans (the nut of choice for us southerners)

Then combine:

2 cups shredded zucchini (probably one big one will do it.  Shred without peeling, and I only shred down to the seeds)

3 eggs

1 cup sugar

1 cup vegetable oil

2 teaspoons vanilla extract

Add the dry ingredients to this mixture and stir until the flour is moistened.  Spoon into 2 greased and floured loaf pans.  Bake at 350 for an hour or until a wooden pick or knife in the center comes out clean.  Cool. Serve.  YUM!



  1. Oh yum! My hubby was just talking about zucchini bread last night. Can’t wait to try it.

  2. Must try the zucchini bread. Looks yummy. 🙂

  3. I just made your zucchini bread while waiting for the paint on my 2nd inspiration deck to dry and it is absolutely delicious! Thanks for sharing the recipe.

    • Constance Rawlins says:

      Mary, so glad you tried the bread! And I’m especially happy you enjoyed it. Those inspiration decks are fun.

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