Breads Breakfast/Brunch Uncategorized

Zucchini Bread

Zucchini Bread
Zucchini Bread

I’ve been making this Zucchini Bread recipe my whole life. Although, it has been awhile . Zucchini was on sale for $0.49/lb the other day, so I knew that I was going to revisit this old favorite. I’ll never forget making this recipe in France in 1987. I was a 16 year-old student staying with a French family for the summer and I was eager to share my American culinary culture with them. I made Maryland Fried Chicken one day and another day, I made this zucchini bread. Their impression of it? Trop sucré. (Too sweet). I was baffled at the time, but my adult taste agrees and I’ve cut 1/2 cup of sugar from the original recipe. My French hosts also couldn’t understand why I wanted to spend time cooking for them, when I had an opportunity to experience French gastronomy for six weeks. Well, then as now, I guess I just couldn’t help it.

My Childhood Recipe Notebook
My Childhood Recipe Notebook

Zucchini Bread
Makes 2 medium loaves


3 eggs
1.5 cups sugar (in 1987 it was 2 cups)
1 cup vegetable oil
2 cups grated zucchini
1 Tbsp vanilla extract
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 Tbsp cinnamon
dash of freshly ground nutmeg


1. Preheat oven to 350˚F. Beat eggs until foamy. Add sugar, zucchini, oil and vanilla. Mix lightly but well (with a spoon).

2. In a separate bowl, mix dry ingredients.

3. Add dry ingredients to egg mixture (in batches) until blended. Don’t over mix.

4. Bake for 1 hour.

Zucchini Bread
Zucchini Bread
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