First UMC Lafayette

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Zucchini Bread

Posted by on Jan 8, 2021

Zucchini Bread
Recipe Shared By Martha Swanson
Artwork By Alison McDonald


2 eggs
¾ cup cooking oil
1 ¼ cup sugar
2 teaspoons vanilla
2 cups grated zucchini (skin on)
2 cups all- purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
½ cup chopped nuts (walnuts or pecans)



Put eggs, oil, sugar and vanilla in mixing bowl and mix well. Add zucchini and mix. Add flour, baking powder, baking soda, cinnamon, salt and nutmeg and mix well. Add nuts and blend.

Divide the batter between two 7 ½” by 4 ½”, greased bread pans. Bake for 1 hour at 325. Test for doneness by inserting a toothpick in mid loaf. It should come out clean.

This can be baked in muffin tins or in different sized bread pans. Baking times will differ.

I baked this with yellow summer squash, and replaced the all-purpose flour with gluten free flour and 1 teaspoon of xanthum gum and it was just fine.

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