I promise not to make this into a food blog! But when I find a homemade recipe that’s really easy to make that could save you money and keep you from buying packaged goods, I have to pass it on. If it’s food related, I try to post it mid-week for a Wednesday pick-me-up, and there’s nothing like homemade zucchini bread to lift the spirits. It’s especially good when zucchini is in season. It’s so good though, I could eat it year round.
3 eggs
1 cup olive oil
1 teaspoon vanilla
2 small zucchini, grated
2 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup raisins
How to bake it:
1.Preheat oven to 350°F.
2.Beat eggs. Gradually add sugar. Stir in oil and vanilla. Beat until thick and lemon colored. Stir in zucchini.
3.Combine flour, cinnamon, baking soda, baking powder and salt in medium bowl. Stir dry mixture into wet mixture.
4. Add chopped walnuts and raisins.
5. Oil bread pan with olive oil. Pour batter into pan.
6. Bake for approximately 1 hour or when toothpick comes out clean.
(This last time I made it I used 1 cup whole wheat flour and 1 cup wheat germ instead of 2 cups whole wheat flour and even forgot to pull it out of the oven at least 15/20 minutes after the buzzer went off. It was soooo moist!)
Enjoy! Let me know how it turns out for you! Do you make your bread another scrumptious way I should know about? 🙂
And more appropriate for the holidays? Banana and Pumpkin bread recipes from sugar-free to paleo + pumpkin facts!
- Sugar-Free Banana Bread two ways (veronicascornucopia.com)
- Paleo Pumpkin Bread (thedailymeal.com)
- Indigenous Peoples Have Celebrated the Pumpkin for Centuries (indiancountrytodaymedianetwork.com)
- Rockin Banana Bread (cecilrene.wordpress.com)
Attempting zero waste lifestyle in a military household 
I love zucchini bread as well, and this looks fantastic. Have you tried sprouted whole wheat flour? Wow! It’s really great and digests in your body as a starchy vegetable rather than as a grain, so it’s easier to digest. It’s perfect for bread baking, cookies, waffles, etc. I also use it to coat fish and then saute it, and it has the nicest nutty flavor. Oh, now I’m hungry! By the way, I enjoy your blog so much; I read every post.
Learningandyearning,
Sprouted wheat flour? That sounds AMAZING! I have a horrible time with digestion. My tummy doesn’t seem to like anything. This might really help. Do you think Whole Foods would carry it? You got me with the nutty flavor. Mmmm. Now I’m hungry!
Thank you so much for reading my blog. That makes my heart happy. My husband and I were scrolling through your pages last night. Your pictures are AMAZING!!
We don’t have a Whole Foods in our area, so I don’t know if they carry sprouted flour, but I would imagine that they would.
Here are some sites for info on food that is easier to digest:
http://www.essentialeating.com/ – Janie Quinn’s books are good and probably the easiest place to start
http://www.westonaprice.org/thumbs-up-reviews/nourishing-traditions – the book Nourishing Traditions can be intimidating but is full of useful info on digestible food. And the Weston Price Foundation is a great resource on food.
http://gapsdiet.com – great info, but quite a drastic change in eating
Thank you for your compliment. I love God’s creation and try to capture bits and pieces of it w/my camera!
Oh, how helpful.Thank you learningandyearning!Looks like I ran into you at just the right time! 🙂
OOH Jennifer that sounds really tempting…but being an uniformed idiot..what is zucchini please>
It’s a vegetable that looks a lot like a cucumber. It doesn’t have a lot of taste so is good in bread or sauteed with lots of spices and olive oil. I take it you guys don’t have them there? :)That’s okay. I’ll have to do another type of bread for you instead. I’ll have to think on it. Thanks for reading Miss Whiplash!
https://militaryzerowaste.wordpress.comgreenmilitarywife@hotmail.com
The picture looks really good, I am not one for baking (I leave that to the hubby) but maybe will give it a try.
Marcia, it’s so easy. And it’s so good, I might just make some tonight. I picked some more zuchinni up at the market this weekend because it’s STILL producing in FL.
Yeah, that’s a great idea. 🙂
Thanks for the push, woman!
I just had a HUGE piece of Jenn’s zuchinni bread…and I think I’m going to get another! This is the best zuchinni bread I’ve ever had, I’m making my mouth water just thinking about that second piece!
You do realize you are THE best man in the universe, don’t you? 🙂
Thank you for being so patient as I try out new recipes. And when I cook while I’m hungry which makes me mean. Honey, you are a joy to cook for. And you can thank Marcia. She gave me the idea to make another batch yesterday! 🙂
Kisses from your wife. (for my husband. hugs for Marcia.)
Made this today and the recipe was just perfect. I love zucchinni and absolutely LOVED, LOVED, LOVED this bread. When I saw yours I just wanted a bite it looked so good. Take care and keep writing. You are amazing!
I can’t believe you made my recipe! I don’t think anyone’s made any of my recipes before. I’m so honored! And I’m so glad you liked it!! Makes me feel like a real cook. 🙂
Thank you so much for all the support. You’re so, so kind. I’ll be making some more of your granola this week. I can’t wait to share it with the in-laws for the holidays!
ohohoh!!! You can SEE the zucchini in there!!! Yes, m’am I think I will be making a version of this!!! (thank you for sending me the way here!!!)
I used extra zucchini! I wanted to taste it. I really think you’ll like it. The olive oil made it really moist! I’m so hungry!! Thanks for taking a look. 🙂
I’m so glad I met you, Alyssin. I feel like I’ve made a new friend!!