2007 Award-Winning Recipe!
Candace Dugan * Douglas, Michigan
There is nothing more deliciously heart warming on a blustery fall afternoon than a slice of this cake-like zucchini bread with a mug of steaming hot tea. Enjoy it warm shortly after baking or freeze it for use throughout the winter. Our staff here just adores it~we filled our freezer with it for afternoon breaks!

Candace Dugan's Zucchini Bread
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 3 tablespoons cinnamon
  • 2 teaspoons nutmeg
  • 2 cups flour
  • 2 cups grated zucchini
  • Optional: raisons and/or chopped walnuts
  • Coarse baking sugar

    Preheat oven to 350F. Grease and flour two bread pans. Mix together the eggs, vanilla, oil and sugar. Add the salt, baking soda, baking powder, cinnamon and nutmeg to the egg mixture. Alternatingly in three parts, add the flour and the grated zucchini to the egg mixture~it will be thick. Hand stir in optional raisons and/or coarsely chopped walnuts. Fill each prepared bread pan no more than 3/4 full. Top with coarse baking sugar. Bake for about an hour until a cake tester comes out clean.

  • Recipe Seeds: Zucchini-Type Summer Squash

    Close