Zucchini Bread


Just loafing about.

Recipes Published in
Bonnie Published by
  • 1/2 c. Smart Balance oil
  • 1 c. dark brown sugar
  • 1 egg
  • 1/3 c. milk
  • 1.5 c. all-purpose flour
  • 1 t. cinnamon
  • 1/4 to 1/2 t. freshly grated nutmeg
  • 1/2 t. Baking soda
  • 1 t. baking powder
  • 1/2 t. salt
  • 3/4 c. ground flaxseed
  • 3/4 c. chopped walnuts or pecans
  • 1 med zucchini, shredded

This tastes far better than it sounds, falling somewhere in the same ballpark with pumpkin bread and carrot cake. I’m not the first to put vegetables into baked goods, nor will I be the last. This recipe was inspired by the 4 zucchini I’ve been getting each week in my CSA box, and watching a pregnant Maya Rudolph talk about cravings on Late Night with Jimmy Fallon. This makes a yummy breakfast, afternoon/tea time snack, or call it “zucchini cake” and eat it for dessert with a dollop of whipped cream and a large glass of ice cold milk like Mr. Trent does.

The How-To

Preheat oven to 350*. Beat oil and sugar together, then add egg and milk. In a separate bowl, sift together flour, baking soda, baking powder, salt, spices, and flaxseed. With beaters or stand mixer on low speed, mix dry ingredients, a 1/2 cup at a time, into the wet ingredients. If batter seems dry, add an additional tablespoon of milk at a time until all the dry ingredients are incorporated and batter is still moist but thick. Fold in shredded zucchini and chopped nuts.

Pour into greased and floured (or parchment-lined) 8 x 4 x 2 inch loaf pan, 3 mini loaf pans or a dozen muffin tins. With the full-sized loaf pan, this will probably take about 50 mins to an hour, with mini-loaf pan about 35 mins, and with muffins probably around 20-25 mins. The standard for determining doneness is the toothpick test: insert a toothpick into the center of your bread/muffin/cake/what-have-you, and if it comes out clean, your baked goods are done. Allow to cool in pan for 10 minutes or so. Serve warm or let it cool COMPLETELY before storing, otherwise it will steam in the bag and the outside will go all gooey.

Variations on a Theme

This morphs into Pumpkin or Butternut Squash Bread with 1 cup or so freshly shredded pumpkin or butternut squash in the fall in lieu of zucchini. Just make sure to remove the skin/rind and seeds before shredding (which is most easily done with the shredding attachment on your food processor).


At my grocery store, ground flaxseed is found near the vitamins or often next to the gluten-free baking and pancake mixes. When in doubt, just ask. It adds such a richness to the bread that it’s well worth locating. If it’s not already ground, just give it a whir in the food processor.

PS: This is a “bathing suit friendly” recipe, if you get my drift. Just don’t advertise it. Your guests will never know.