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Summertime Zucchini Bread

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 2 (8 x 4-inch) loafs
Even though fresh zucchini is available in most places all year round, it's really plentiful during the summer months, or May through August. If you have a crop of zucchini growing in your garden, or if you see fresh zucchini in the produce section of your market, grab some and make this tasty quick bread. Serve it slathered with butter, or it's also very good spread with cream cheese.

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups granulated sugar
1 cup (2 sticks/8 oz/226g) butter, softened
3 eggs
1 tablespoon vanilla extract
2 cups zucchini, shredded (2 medium zucchini)
1/2 cup chopped walnuts

Preheat oven to 350 degrees F/180 degrees C. Grease two 8 x 4-inch loaf pans. Set aside.

Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in large bowl; set aside.

Combine sugar, butter, eggs and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth, 2 to 3 minutes. Reduce speed to low; add flour mixture. Continue beating until well mixed, 1 to 2 minutes (mixture will be very thick.) Stir in zucchini and walnuts by hand.

Spread mixture into prepared loaf pans. Bake in preheated oven for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; store refrigerated.

Makes 2 (8 x 4-inch) loafs.

Date: July 28, 2007


Reviewer: Marti Kelley
Moist, flavorful, easy, and resulted in raves from my friends with whom I shared it! It is definitely a keeper recipe!!


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