Delicious Zucchini Bread


Let me tell you, when God created the Zucchini plant, He created a very fertile, productive vegetable! I’ve been bringing in so many zucchini from garden.

Years ago, we used to tease that we should lock our vehicles at church during zucchini harvest because every Sunday we’d be blessed with an over-abundance of zucchini from well-meaning friends. It was very thoughtful of them and needless to say, my mom never needed to plant zucchini and we could still enjoy its delicious yield! =)

(Funny thing is, now I’m the one passing the blessings along! =))


This bread was always a favorite growing up…. very moist and perfect for breakfast or snacks.

Give it a try! =)


This is what’s been happening around our house the last few days….

Declan is thrilled with having his very own toothbrush and keeps his 9 (soon to be 10) teeth shining white! I love how children delight in the smallest things.


Delicious Zucchini Bread

  • Servings: 2 loaves
  • Difficulty: easy
  • Print

  • 3 eggs
  • 2 cups white sugar
  • 1 tbsp vanilla
  • 1 cup oil
  • 2 heaping cups grated, shredded zucchini
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (Opt.)
  • 3 cups white flour
  • 1 cup chopped nuts
  • Preheat oven to 325°. In large mixing bowl beat eggs. Add sugar, vanilla, and oil. Wash, peel, and grate zucchini. Add remaining ingredients. Grease two bread pans. Divide batter between pans. Place in warm oven and bake for 45-55 minutes or until toothpick inserted in center comes out clean. Let cool. Slice and enjoy!


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