Barefoot by the Sea: Another Zucchini Recipe

Friday, August 23, 2013

Another Zucchini Recipe

When I say we have had a lot of zucchini around here, it is NOT an exaggeration.  These oversized vegetables are perfect for making and freezing some delicious bread.  Last week, I shared my favorite
Chocolate Zucchini Recipe.  This week, I'm sharing my newly discovered favorite classic Zucchini Bread recipe from The Victory Garden Cookbook.  Moist, delicious and dessert worthy, this recipe makes two yummy loaves...good luck keeping them around!

Lynn's Spicy Zucchini Bread
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 cup oil
  • 1 3/4 tsp vanilla
  • 2 cups coarsely grated zucchini
  • 1 cup rasins (optional)
  • 1/2 cup nuts (optional)
Stir the dry ingredients together.  Beat the eggs, sugar, oil and vanilla.  Gradually beat the dry ingredients.  Stir in zucchini, adding the rasins and nuts if you like.  Divide between 2 greased loaf pans and bake in a 350 degree oven for 50-60 minutes or until fork comes clean.  Makes 2 loaves.

Yummy!  Linking up today at Townsend House!  Come share what you're cooking!
what i am eating


  1. I think I would rather have too much zucchini than none at all. I didn't plant it this year. This recipe looks delish.

  2. I like the idea of adding raisins and nuts. I think it would add great texture to the bread and make it even more yummy! Looks so delicious! Hope you have a great weekend, Jess :)

  3. Oh wow does this look and sound delicious!! I won't go into just how jealous I am...... :) Happy you are finding so many yummy ways to use all your veggies!

  4. Summer is not complete for me without zucchini bread or muffins! I love your loaf pan :)


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