Zucchini Bread

zuccIt may not be as popular among summer crops as tomatoes or sweet corn, but zucchini needn’t be the Rodney Dangerfield of your diet. Zucchini are an excellent source of vitamin C and manganese and a good source of dietary fiber. And, they taste good too. We’ve been enjoying this easy recipe from longtime family friend Karen Deville since our oldest children were in kindergarten — and both just graduated college!


  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups grated & peeled zucchini (2-3 zucchini/white squash)
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/2 cup walnuts (optional)


Preheat oven to 350. Grease and flour a Bundt pan. Sift first 4 listed ingredients, then add flour, salt, baking soda, baking powder and cinnamon until well mixed. Next, add vanilla and nuts if desired. Bake 45-60 minutes until toothpick comes out clean. 

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