The Zucchini Bread Recipe

Since Annita asked for it:

Zucchini Bread (from The Better Homes cookbook)


1-1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon nutmeg

1 beaten egg

1 cup sugar

1 cup shredded, unpeeled zucchini

1/4 cup cooking oil

1/2 cup chopped walnuts or pecans (I use walnuts)


These are the Better Homes directions:

Grease the bottom and 1/2 inches up the sides of an 8-by-4-by-2-inch loaf pan; set aside,

In a medium bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in the center of flour mixture; set aside.

In another medium bowl, combine egg, sugar, zucchini and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

This is the way I mix it:

Grease the bottom and 1/2 inches up the sides of an 8-by-4-by-2-inch loaf pan; set aside.

In a large bowl, combine shredded zucchini, sugar, egg, oil, cinnamon, and nutmeg. Add 1/2 cup of flour, baking soda, baking powder, and salt. Mix. Add another 1/2 cup of flour. Mix. Add last 1/2 cup of flour. Mix again until all flour is integrated. Then fold in walnuts.Spoon batter into prepared pan.


Bake at 350 degrees F. for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.