It's the beginning of a new year and it seems like nearly everyone's resolution list includes the proclamation to eat healthier. After what ends up being weeks and weeks of constant holiday parties, get togethers, potlucks and outings, everyone needs some type of break or cleanse after the last panetone has been eaten and the holiday decorations have been put away. While you're trying to cut back, it doesn't mean you need to cut out absolutely everything. This zucchini bread can be made in a pinch and satisfies your sweet cravings. It contains less sugar than your average loaf and you can diminish the amount even more, if you fancy. It's loaded with lots of grated zucchini so it can be left on the counter for a few days and will stay moist, if it lasts that long. My grandparents have an extensive garden and give us zucchini nearly every week in the summertime. It doesn't take much to end up finding zucchini (and tomatoes) in nearly everything. This recipe can be made into a cake or loaves and it freezes beautifully. Perfect for the winter months when you're longing for a bit of sunshine. Bonus, it's great for breakfast;)
makes 2 loaves or 1 bundt or 1, 10" cake
  • 3 cups flour
  • 1 cup of sugar
  • 1 1/2 cups walnuts
  • 4 1/2 tsp baking powder
  • salt
  • 4 eggs
  • 2/3 cup vegetable oil
  • 2 1/2 cups grated zucchini
  • 3 tsp citrus zest (i like lemon, the best but i have tried with lime and orange, too)


Mix together the wet ingredients and set aside.

In a larger bowl, combine all of the dry ingredients.

Add the wet ingredients to the dry and mix until just combined. Be careful not to over mix, this will yield a tough product.


Grease and flour your baking pans.


Bake for 45 minutes to one hour, depending on which pan you decide to use. baby sit them. They are ready when a skewer inserted in the center comes out clean or when the cake springs back when lightly touched.