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Zucchini Bread

Zucchini Bread


Nothing says homemade more so than my Mother in Law's Zucchini Bread. She had perfected the recipe over the years and passed it along to me and to her daughter Karen. We miss her terrible but always think of her when we make her recipe. This bread is so moist thanks to fresh-from-the-garden zucchini grated finely and baked into the loaf.


Zucchini Bread

(Printable Recipe)


  • 3 eggs
  • 1 cup canola oil
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 3 cups flour
  • 2 cups grated zucchini
  • 1 tablespoon vanilla
  • 1 tablespoon cinnamin
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup nuts (optional)


Preheat the oven to 350 degrees.  Beat the eggs and mix with the sugar, vanilla and zucchini. Add the remaining ingredients and pour the mix into a greased loaf pans. Bake for 1 hour or until toothpick inserted comes out clean. 

Cool before removing loafs from pans.

Serves plenty. Total time: 1 hour and 15 minutes.

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