Jo-Anne van den Berg-Ohms
John Scheepers
Bantam, Connecticut

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 chopped walnuts, raisins or currants

    Preheat oven to 350 F. Grease and flour two loaf pans. With an electric mixer, whip the eggs until light and frothy. Add the vanilla and vegetable oil, reducing mixer speed so that it doesn’t splatter everywhere. Gradually mix in the sugar until thick and well blended. Add the salt, baking soda, baking powder, cinnamon and nutmeg. Alternatingly, add the flour and the zucchini until all is incorporated. Add optional chopped walnuts, raisons or currents as you wish. Pour into the prepared pans, making sure that the batter only fills the pans two-thirds up otherwise it will overflow while baking. Bake at 350 for about one hour. If you are going to freeze them, let them get to room temperature, wrap in aluminum foil and then place in airtight freezer bags. Such a nice treat in the winter.

  • Recipe Seeds: Zucchini-Type Summer Squash