Monday, July 12, 2010

The recipe for my 'From Seed to Yum' zuccini bread.

Anja requested this for anyone who wants to try it, here it is.
Let me give you fair warning though, it  tends to disappear fast.

Preheat the oven to 350. Grease two loaf pans, or 4 mini-loaf pans. I always use the mini pans, for some reason it makes a big difference, and the bread comes out with just a bit of a crunch around the edges. Very yummy.

3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla
2 cups of grated zuccini
2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped nuts (optional) (i never use nuts)
Beat the eggs until they are frothy, gradually add the sugar. Stir in the oil and vanilla.
Beat until thick and lemon colored.

In another bowl mix the dry ingredients until well blended. Stir this into the egg mix. Pour the batter into the pans, about 3/4 full. Bake for 1 hour, or until done. Cool 10 minutes.


  1. A friend just brought zucchini bread to work for our sampling Saturday night - it was the first time I had ever even HEARD of it, and it was delicious! I shall definitely be trying this recipe.

  2. Hello Linda,

    t h a n k y o u !!
    I'll buy some zuccini at the market and place a foto of mine on the blog.


    ps: I'm always a very friendly person when good food is in between. ;-)

  3. i have had this bread and it's very good. thanks for this receipe.