Tag Archives: zucchini bread recipe

Another Look: Recipes

Welcome to my first installment of Another Look.  This is a type of post I’ll be sharing while I’m recovering from my surgeries.  Each Another Look post will share past blog posts based on a category, like art, recipes, crafts, etc, and I’ll share a handful of goodies from the archive in category.  Please scroll down for the first of these installments.  Today’s category is recipes!

Just click on the name of the recipe to link over to the original recipe post.


Triple Chocolate Cake Recipe


Blueberry-Lemon Muffin Recipe


Orange Oatmeal Cookie Recipe


Spicy Meatball Recipe


Lemon Bars Recipe

Zucchini Bread Recipe

I hope you’ve enjoyed this peek into the archives.  Will you be trying any of these recipes?

Warm regards,

Posted in baking, cooking, food, life in general, recipes | Also tagged , , , , 2 Comments

Zucchini Bread Recipe


Ah, summer!  If you’re lucky enough to have a garden, you may have zucchini coming out of your ears right now.  And since one can only eat so much steamed or sautéed zucchini, I thought this would be a great month to share this zucchini bread recipe.

Yardless, I have to buy my zucchini from the grocery store, but still love using my favorite squash in this simple and delicious bread.  It’s great for sharing, but tasty enough that you may want to keep the whole loaf to yourself.  It’s versatile, too – zucchini bread is great for breakfast, a snack, or dessert!

Oh, and if you’ve never had zucchini bread, and think the idea of having a veggie in a dessert bread seems odd, trust me – you’ll love it!  Once upon a time it sounded strange to me, too, but once I tasted this recipe I was quickly converted into a fan.  I think you will be, too!


Zucchini Bread Recipe



1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded zucchini
1 egg
¼ cup vegetable oil
¼ teaspoon finely shredded lemon peel


Preheat oven to 350 degrees.

Mix the first five ingredients together and set aside.  Beat together the sugar, shredded zucchini, and egg.  Add oil, and lemon peel, mix well.  Stir dry ingredients into zucchini mixture and mix.  Turn the batter into a greased 8” x 4” x 2” loaf pan.

Bake for 55 – 60 minutes, or until a wooden pick inserted near center comes out clean.  Cool in pan for 10 minutes.  Remove from pan; cool thoroughly on a rack.  Wrap and store overnight before slicing – if you can wait that long to eat some!


I hope you enjoy making – and eating – this zucchini bread.  Happy baking!

Warm regards,


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Posted in baking, life in general, recipes | Also tagged , 2 Comments