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Zucchini Bread

Makes 1 loaf (16 servings)


1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. Clabber Girl Baking Soda
1/4 tsp. salt
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. nutmeg (ground)
1 egg (beaten)
1 c. zucchini (finely shredded and unpeeled)
1/4 c. cooking oil
1/4 tsp. lemon peel (finely shredded)
1/2 c. walnuts (chopped and optional)


Grease an 8 X 4 X 2-inch loaf pan. Set aside.

In a medium bowl stir together flour, sugar, cinnamon, Clabber Girl Baking Soda, salt, Clabber Girl Baking Powder, and nutmeg. Make a well in the center.

In another medium mixing bowl combine the egg, shredded zucchini, cooking oil, and lemon peel. Add the liquid to the dry mixture all at once. Stir just till moistened (batter should be lumpy). Fold in chopped walnuts (optional).

Pour batter into the prepared pan. Bake in a 350 degree F. oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool bread in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let loaf completely cool on a wire rack. Wrap and store overnight before slicing.

Apple Bread: Prepare as directed above, except substitute 1 c. finely shredded peeled apple for the shredded zucchini.

Carrot and Pineapple Bread: Prepare as directed above, except omit zucchini. Drain one 8 1/4-oz. can crushed pineapple (juice pack), reserving 2 tbsp. juice. Stir drained pineapple, reserved juice, and 1/2 c. finely shredded carrot into egg mixture.

Revised 8/14.