Saturday, July 18, 2009


(Sorry, I just realized I forgot to put Vanilla in the pic)
So I went online looking for a zucchini bread recipes and after sorting through several, this is the one I decided to go with. I used to collect cookbooks I have several to pick from, but have gotten quite spoiled with just typing in what I am looking for and up pops an amazing amount of choices. Don't ya just love internet? I did change a few things to suit my taste, just because,,,, that's how I roll...

Zucchini Bread
Prep Time: 25 minutes
Cook Time: 45 minutes (for my 6 mini loaves cook time was 28 minutes)
I used canola oil spray to grease my pans.

3 cups flour
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon*
1/2 teaspoon nutmeg*
1/4 teaspoon allspice*
1/2 teaspoon ginger*

* I used 1 1/2 teaspoons pumpkin pie spice and 1 3/4 teaspoons cinnamon
3 eggs
1 cup vegetable oil (I used canola oil)
1 1/2 teaspoons vanilla
1 cup light brown sugar *
1/2 cup dark brown sugar *

*I used 1 cup dark brown sugar and 1/2 cup light brown sugar (it's what I had on hand)
2 cups grated zucchini (apprx. one 12-inch long zucchini)

Preparation:Preheat oven to 350 degrees F. Grease and flour 2 loaf pans (I used 6 mini loaf pans). With a wire whisk or fork (Using an electric mixer may make your bread rubbery) combine first set of ingredients. In a separate bowl, combine the second set of ingredients. Gradually add the dry ingredients to the wet. Combine, but don't over mix. (Over mixing may make your bread rubbery).There will still be lumps. Fold in zucchini. Spoon into pans.
Do not add any more liquid as this batter is a little thicker than usual. Not to worry. The zucchini will let some liquid out as the batter bakes.

I hand grated the zucchini. It was not stringy in the bread at all.

This recipe filled these 6 pans perfectly!

YUMM-O!!!!! I gave away 3 loaves and we ate 3 loaves.... Warmed with butter,,,, the best!!!
I will be making more for the freezer, double wrapped. They keep well frozen. These tiny delicious loaves are perfect for a quick breakfast...
This recipe was adapted from Desserts / Baking Zucchini Bread By Carroll Pellegrinelli


  1. Good idea, I could use a healthy pick-me-up on the way to work(like I ever stop)...but I never peel mine, I use skin and all when I shred.

    Have a yummy Saturday friend!!!

  2. I love zucchini bread! I am a bit jealous of you right now. All the zucchini in the stores around town are rotten. Totally floppy gross and slimey.

    My little daughter told my neighbor and they let me have one little zucchini last night for pizza night. Which was very kind of her. I hoped to make two different pizzas but only had enough for one.

    Maybe next week I'll do the one with more zucchini in it.

    Anyway I have all the ingredients listed for you on my flickr if you want to look at it. I don't know if your into making pizzas but here's the link.

    Have a slice of zucchini bread for me!


  3. I really do love zucchini bread, haven't made one in years. Won't it be nice to have them in the freezer to have at any given time.
    Enjoy! Yes I do love the internet!

  4. Sounds so yummy!!! It is my fav bread!!!

  5. I am responding to your question about how I got 100 followers. I would have emailed you, but I can't quite read your email address.

    I have been participating in quite a few blog parties, I try to respond to many people who leave messages, i have been doing some "how tos", i hand out my blog address to my customers at shows I do and I invite people to become followers at the end of many of my posts. I try to be funny, helpful, informative and interesting.

    Or it may just be luck. Just guessing. Hope that helps.

  6. Better yet. Why do you think? Just curious?

  7. Have you ever heard the joke about the small town where people never had to lock their doors until zuchini started ripening. I froze zuchini last year & used it around holiday time. I just let it thaw in a colander because it's so watery before I used it. I also love to roast it in the oven at 400 with a little olive oil & seasonings & top with parmesan when it's done -- yummy! Good luck & don't get your feelings hurt if people start running from you when they see you comming. Jan

  8. Hi Lori,

    I just posted a pasta with zucchini in it on my blog. I sure wish I had your stash!


  9. Oh good, you found a use for the zucchini! Those mini loaves are so precious.