Zucchini Bread

I had a theory when I was younger that you could either make quick breads or yeast breads and not very many can make both well. I was a quick bread person until I went to culinary school.

When I was young, about 12 or 13 I decided to make knot rolls for dinner. I followed the directions, but instead of fluffy rolls, I had something more akin to dead bread. I still am not sure what I did wrong, or if it was just an old batch of yeast, but I then was convinced that I could not make yeast breads. Now after a quarter century later and a few classes later I can even make artisan bread, and keep my own sour dough starter.

Why share this story, I just want to reassure you that it is possible to do both quick breads and yeast breads well, you just have to know the secrets to make each bread the right way. With quick breads it all about the emulsion of the fat with the eggs and then other ingredients, and knowing when the bread is done; yeast breads on the other hand, is all about the feel of the dough and of course the yeast. You must have patience when dealing with yeast breads, especially when making sourdough recipes, you absolutely cannot rush yeast bread.

Well enough of my soapbox. I have gotten a lot of zucchini from our church garden and wanted to share the bounty with others in our church. What better way to eat a veggie than in a sweet bread? I  am using the joy of baking cookbook recipe without the nuts, cause only I eat them.  I made a date nut bran muffin the other day with walnuts (for me) and no one else touched them.  My kids were mad, but sometimes you just have to please yourself.

Ingredients (makes 1 9×5 loaf)

1 1/2 cups ap flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp salt
2 cups grated zucchini, seeded and squeezed of extra moisture
1 1/2 cups ground pecans or walnuts


  1. Prepare a 9×5 inch pan with spray and parchment square on the bottom.
  2. Whisk the dry ingredients together.
  3. Beat the sugar, eggs, vanilla, oil and salt in a mixing bowl large enough to add the rest of the ingredients.
  4. Add to the wet stuff the dry ingredients, then fold in the zucchini and the nuts till incorporated.
  5. Bake at 350F about 45 minutes until the center is firm to touch and the bread pulls away from the sides. Let sit for 5 minutes then unpan and cool completely on a rack.


stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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