Still have zucchini left after the relish? Zucchini bread!

At a zucchini every 2-3 days from our patch, we have been eating this bread for breakfast almost every day.

This recipe is adapted from the Bon Appétit cookbook, but makes two loaves instead of one and cuts down a bit on the sugar.

It is a bit lighter and crustier than typical zucchini bread. One loaf is good for four hungry people for breakfast.

ZUCCHINI SPICE BREAD (makes two loaves)

  • preheat oven 350°F
  • butter and flour two bread pans
2 1/2 cups
all-purpose flour
1 tsp
1 tsp
ground cinnamon
1 tsp
baking soda
1/4 tsp
baking powder
1 1/2 cups
1 cup
peanut oil
1 tsp
vanilla extract
2 cups
coarsely grated zucchini
1 cup
walnut pieces, toasted in a dry frying pan
  1. Whisk first five ingredients together in a bowl.
  2. Beat eggs in a separate bowl until foamy.
  3. Add sugar bit by bit to eggs, beating between additions and until thick and pale.
  4. Slowly beat in oil, then vanilla.
  5. Add dry ingredients in three additions while beating some more.
  6. Fold in zucchini, then walnuts. Pour into pans.
  7. Bake about 1 hour 15 minutes, until top is crusty and a knife inserted in centre comes out clean.