Zucchini Bread Recipe

Zucchini Bread

1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/2 cup chopped pecans (or walnuts)

Grease bottom and 1/2 way up sides of 8x4x2 baking pan (loaf pan); set aside. In a medium bowl mix together flour, cinnamon, baking soda, baking powder, salt and nutmeg. In a small mixing bowl mix together sugar, zucchini, oil and egg. Add zucchini mixture to dry ingredients and mix well. (Batter will be lumpy)

Pour batter into prepared pan, be sure to scrape sides of mixing bowl so you don't miss any! Sprinkle top of batter with chopped nuts. Bake, uncovered, @ 350 in oven for 55-60 min. or until toothpick inserted near middle comes out clean. Cool on wire rack. Once completely cool, cover with Saran wrap until ready to serve. Makes 1 loaf, but recipe can easily be doubled to make 2 loaves!


Fresh from my oven today! One with nuts & one without.

 I grow zucchini in my garden, so thinkin' ahead to the fall & winter months...I make sure to freeze lots of shredded zucchini in 1 or 2 cup quantities so it's ready to go for fresh zucchini bread later on!