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recipe: zucchini bread

August 23, 2008

zora naki

tis the season for giant squash, and i’m going old school for my zucchini bread. This recipe is from “The Eighties” section of A Century of Canadian Home Cooking. Let’s all just turn a blind eye to the fat and sugar content and focus on the important stuff – 2 cups of grated zucchini folks! That’s a big zucchini used up, right there.


3 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 tsp vanilla
2 cups grated zucchini
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins


Beat the eggs with a whisk, add sugar, oil and vanilla and beat until smooth. Stir in zucchini. Add flour, baking powder, baking soda, salt and cinnamon. I like to add a dash of grated nutmeg as well. Some people also like to add 1/2 cup chopped nuts, but I find the unexpected crunchiness disturbing. Your call.

Stir dry ingredients into wet, but only enough to mix them – the less you mix the better.

Pour into 2 greased loaf pans. Bake in 350°F (180°C) oven for 50-60 minutes, until your toothpick comes out clean.

You could freeze it, but it disappears pretty quickly around here. If you are besieged by zucchini, a reliable source tells me you can pre-grate and freeze it in readiness for baking at a later date.

Healthy Redux

I’m working on a zora-ified version – swapping out half the vegetable oil for yogurt, adding some ground flax seed, swapping white flour for whole wheat. Anyone have suggestions for reducing the sugar?


Post a comment
  1. August 23, 2008

    this looks and sounds yummy
    I would be all over it in a heartbeat … lol

    Would love to hear how you make out on the zora-ified version

  2. ourfriendben #
    August 24, 2008

    Yum!!! Yes, we too are eagerly awaiting the Zorafied version! Meanwhile, how about losing 1/2 cup of the sugar and seeing what you think of the results? The raisins certainly add their share of sweetness, and you could try adding dried cherries, cranberries, or chopped apricots instead or as well. And/or lemon zest to reduce the need for sweetness. Or, say, vanilla or lemon rather than plain yogurt. Let us know how it goes!

  3. August 25, 2008

    Nice bog you have here. I pretty much lurk the internet when I’m bored and read all I can about the organic lifestyle, but I really liked you view on things. I’ll bookmark the site and subscribe to the feed!

  4. Casey Mollet #
    August 25, 2010

    Have you tried substituting the sugar for agave sweetener? You would have to look up measurements, but it works! Also, applesauce!

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