Zucchini Bread

Zucchini Bread

Carl Goh’s Zucchini Bread – from Beard on Bread 1973

We all have our favorite zucchini bread recipes and this is mine!  It’s also because Beard on Bread was my first bread cookbook. This page is stained with vanilla, oil, and zucchini juice – as it should be!

3 eggs
2 c sugar
1 c vegetable or canola oil
2 c grated, peeled, raw zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 c coarsely chopped walnuts


Beat eggs until light and foamy. Add sugar, oil, zucchini, vanilla, and mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon and add to egg/zucchini mixture. Stir well until blended. Add nuts and pour into greased (non-stick spray is fine) pans. Use (2) 9×5 loaf pans or 6 or 7 small loaf pans filling until 3/4 full.

Bake at 350 for 1 hour for large pans and about 35-40 minutes for the small pans. Bake until toothpick inserted comes out clean.
Cool on racks. For the small pans, after 15 minutes, take out of pans and put back on racks to cook the rest of the way. For the large pan, allow to cool about 30 minutes in the pan, then take out and finish cooling on the racks.  For easy clean up, I line my pans with foil, then apply non-stick cooking spray.

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