Zucchini Bread

Autumn has come and with it the end of what-am-I-going-to-do-with-all-this-zucchini season. Earlier this week I used my one last, lone zucchini to make one of my favorite treats – zucchini bread. This quick bread freezes well so it is a way, though not a particularly space efficient one, to store the excesses of a zucchini harvest. I slice it before putting it in the freezer, then I can easily remove just the amount I want each time.


I adapted this recipe from an old pumpkin bread recipe. You can easily change it back to pumpkin bread by substituting pureed pumpkin or winter squash for the zucchini.

Zucchini Bread


  • 1 c whole wheat flour
  • 3/4 c all-purpose flour
  • 1/4 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1/2 cinnamon
  • 1/4 t cloves

Beat until light and fluffy:

  • 3/4 c brown sugar
  • 1/4 c butter
  • 2 eggs

Stir in:

  • 1/3 c milk
  • 1/2 t vanilla extract
  • 1 c grated zucchini

Fold the wet ingredients into the dry, then fold in 1/2 c chopped walnuts and 1/2 c raisins.

Bake in a greased loaf pan at 350 for about one hour.


This entry was posted in food from the garden, recipes and tagged , , . Bookmark the permalink.

2 Responses to Zucchini Bread

  1. Pingback: Spaghetti Squash | My Edible Backyard

  2. Pingback: Celebrate Zucchini | My Edible Backyard

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