Zucchini Bread

Since I have zucchini and yellow squash coming out of every crevice of my body, I decided to make some of my mother-in-laws Zucchini Bread this week. I am beginning to think my husband is a little TOO good at this growing your own vegetable thing. We literally get this amount every 2 days: 



These 2 veggies are so delicious grilled with a little olive oil and salt/pepper, but really how many nights a week can you have that for dinner? And since my kids are SO GOOD at eating green veggies (Ha!), I decided to make some zucchini bread. I made a loaf for my sister (who by the way STILL has NOT had her baby) and little mini-muffins for the kids. It gives me great pleasure to watch them gobble up these muffins in the morning for breakfast and know that they are eating vegetables!! :-)

Zucchini Bread


3 eggs

2 cups sugar

1 cup vegetable oil

2 cups grated zucchini

3 tsp. vanilla

3 cups flour

1 tsp. salt

1 tsp. baking soda

¼ tsp. baking powder

3 tsp. cinnamon

1 tsp. nutmeg

* Optional: 1 cup chopped nuts, like walnuts*


  1. Pre-heat oven at 350.
  2. Beat eggs until foamy. Add sugar, vegetable oil, zucchini, and vanilla. Mix together.
  3. Combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to mixture and blend well. Add nuts if using.
  4. Pour into 2 greased and floured 9 x 5 x 3 loaf pans. I made 1 loaf and used the rest of the batter for mini muffins for the kids! Bake at 350 for 1 hour or until done. The mini-mufifns only take about 15-20 minutes depending on your oven!
  5. Cool in pan and then on rack.

Enjoy this yummy summer garden treat!

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