Boistfort Valley Farm
Community Supported Recipe Box

Zucchini Bread

Makes two large loaves and freezes really well.


  • 3 eggs
  • 1-3/4 cups sugar
  • 1 cup light vegetable oil
  • 2-1/2 cups peeled, grated zucchini
  • 2-1/2 tsp. vanilla extract
  • 3 cups flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 3 tsp cinnamon
  • 1/8 c walnut or hazelnut oil


dish: side
season: summer

Beat the eggs, then add sugar, mixing well. Add the oil, zucchini and vanilla, mix well. Sift the dry ingredients and slowly add to the sugar mixture. Stir until well blended. Add the nut oil and stir.

Bake at 350 degrees for approximately 55-60 minutes in two greased (9x5x3) loaf pans.

Cool on wire racks and refrigerate or freeze. May be served with cream cheese frosting as a cake.

Adapted from One United Harvest, by Julie Sochacki