We all LOVE zucchini bread!! With zucchini coming in the garden now, we’ll be enjoying a lot of this fresh bread. Here’s my go-to recipe, adapted from the BHG Cookbook.

Zucchini Bread

  • 1 1/2 c. all purpose flour (soft or hard wheat work well also)
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1 c. sugar
  • 1 c. finely shredded unpeeled zucchini (use a cheese grater for this)
  • 1/4 c. cooking oil
  • 1 egg
  • 1/4 tsp finely shredded lemon peel (opt.)

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel (if using this). Mix well. Add flour mixture to the zucchini mixture, stirring just until combined.

Pour batter into a greased loaf pan 8x4x2. Bake at 350* for 55-60 min. or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack.