Zucchini Bread

Source: Meribah Howarth (1975)
Prep time: 30 minutesCooking time: 1 hourTotal time: 1 1⁄2 hours


2 c
sugar, granulated
1 c
vegetable oil
3 t
vanilla extract
3 t
ground cinnamon
3 c
flour, all-purpose
1 t
1 t
baking soda
1⁄4 t
baking powder (double-acting)
2 c
zucchini, raw (grated and peeled)
1 t
cloves (optional)
1 t
allspice (optional)
1 c
chopped nuts, golden raisins or wheat germ (optional)


Beat eggs until light and foamy. Add the sugar, oil and vanilla and mix well. Stir in greased zucchini. Combine the dry ingredients and add to the egg-zucchini mixture. Stir until well blended. Add nuts, raisins or wheat germ, if desired, and pour into 2 butter-greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool on a rack. 


Zucchini bread freezes well.