Zucchini Bread

  • Written by 21 Acres

Many of the crew at 21 Acres find ourselves with an abundance of zucchini this time of year.  As we harvest, we preserve, freeze and bake of course! Here’s a family recipe, shared from Brenda Vanderloop’s  (21 Acres Public Relations guru) in-laws, the Jacobson’s. It’s gone on to become a family favorite with the next generation, and others at 21 Acres. If you’re not growing your own, stop by your local Farm Stand or Market for locally grown, organic zucchini. 



3 eggs
1 cup cooking oil
2 cups sugar (experiment with refined sugar alternatives; honey, applesauce, can sugar)
2 cups grated zucchini (peeled or unpeeled)
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
3 cups sifted flour
1/2-1 cup chopped nuts (optional)

Makes two medium sized loaves.
Beat eggs; add oil and sugar and mix well. Add grated zucchini. Mix salt, cinnamon, soda, baking powder with flour. Fold into zucchini mixture. Add vanilla; add chopped nuts.
Pour in greased (or use parchment paper) loaf pans and bake at 350 degrees for 40-50 minutes; or until toothpick comes out clean.

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