Weekend Cooking: Zucchini Bread

Judith’s last weekend cooking post about carrot cake reminded me of a delicious vegetable cake I discovered a number of years ago.

The recipe was in an issue of Papercrafts magazine, in an article about foodie gifts and their decorative wrapping. It was interspersed with a few recipes, one of them was by Stacy Croninger for a “Zucchini Bread”. It sounded very nice – and easy, so I gave it a try right away and have made it ever since.


Zucchini Bread

Ingredients (for 2 loaf pans)

  • 3-4 eggs
  • 2 cups of sugar
  • 1 cup oil
  • 2 cups finely grated zucchini
  • 2 cups flour
  • 1 tsp baking powder
  • 3 tsp cinnamon
  • 1 tsp salt
  • 2 tsp vanilla sugar

Mix eggs, sugar, oil and zucchini well. Add additional ingredients and mix well again. Fill into the loaf pans. Bake at 150C for about one hour!

That’s it! Enjoy!


Weekend Cooking is hosted by Beth Fish Reads

Zucchini image by graibeard @flickr

15 Comments Write a comment

  1. Actually what I should have mentioned maybe, this is more a cake than a bread, so you can eat it as is without any sweet spread or anything.
    It is sweet and you would never guess that there is zucchini in it.


  2. I love making zucchini bread. Its very easy and since it doesn’t involve any yeast, I never fail at getting a good batch. I like to add chopped walnuts to my z-bread. Sometimes I play around with different spices and add nutmeg along with the cinnamon.


    • Nari, you are right, this is the perfect recipe to play around with and add spices and additional ingredients. I could also imagine almonds with it or, even better, pine nuts.


  3. I have a Zucchini Cake recipe similar to this one that is very moist and delicious. In my version I add about a cup of mini chocolate chips. Kids love it.


    • Gnoe, why don’t you link us up to the paper? I’d love to see it. Etsy is such a great shop, I could spend hours there browsing (and spend a lot of money I don’t have).


  4. I make a few easy zucchini cakes both white and chocolate. Instead of oil though, I always use butter. :<)


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