Zuchinni Bread

By Melissa Nestor - June 28, 2016

It's that time of the year again when backyard gardens are thriving.   A family friend brought  over some Squash and Zuchinni from their little home garden.   I  immediately thought of making some Zuchinni Bread. I love its texture and richness.   It is perfect to have a warm slice with butter and a cup of tea in the evening.  What a way to warm the heart.

This Zuchinni Bread recipe is very easy to prepare and lasts a very long time in the refrigerator.  I used less sugar than the original recipe required to allow the Zuchinni and spices to be the star ingredients and focus less on the sweetness. It was perfect. It was moist yet firm, the ideal combination for this type of bread. This recipe was adapted from Mom's Zuchinni Bread by V. Monte on allrecipes.

Zuchinni Bread


2 Cups of Zuchinni (Grated)
3 Cups All-Purpose Flour (Sifted)
1 Cup Walnuts (Chopped)
4 Eggs
1 Teaspoon Pumpkin All Spice
3 Teaspoons of Ground Cinnamon 
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Cup of Vegetable Oil
1 Cup of White Sugar


1.  Preheat the oven at 350 degrees F.  

2.  To a large bowl add sifted flour, pumpkin spice, ground cinnamon, salt, baking powder, baking soda and white sugar.

3.  In a separate large bowl beat eggs and add oil.  Mix together well.

4.  Add flour mixture little by little to egg mixture while stirring.

5.  Add grated Zuchinni and nuts to mixture.

6.  Blend all ingredients together well.

7.  Grease a bread pan and add mixture to bread pan. Bake for approximately 45 minutes at 350 degrees F (stick and remove a knife from the middle to determine if the bread is ready:  a clean knife indicates it is ready).

Enjoy MN!

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