Why This Blog?


Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.

I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.

These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.

I'm so glad you came to visit. Enjoy your stay!

Michael Ann

Saturday, September 24, 2011

Super Good Zucchini Bread

I know, there are a million and one recipes for Zucchini Bread out there.  I've tried them all.  That is why I'm going to share this one with you. Of all the ones I've tried, I think this one is the best.  I found it years ago in Family Fun magazine. It's a classic Zuke Bread recipe that's easy and quick to put together, and it bakes up really nice. The flavor and texture are just the way they should be -- not too sweet with just enough spice and lots of little green zucchini flecks. You can make the batter into muffins as well. So good!

Zucchini Bread
3 eggs
1 cup vegetable oil
1 cup sugar
2 cups grated unpeeled zucchini (2 small zukes)
1 cup chopped walnuts (optional)
2 cups flour (may use some whole wheat)
1 tsp baking soda
1 TB baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Heat the oven to 350-F.  Grease a 9x5" bread pan or spray with PAM cooking spray for baking.

Combine the eggs, oil and sugar in a large bowl and whisk until well combined.  Stir in the zucchini and walnuts.

In a separate bowl, combine the flour, baking soda, baking powder, salt and spices and stir well.  Pour the dry ingredients over the zucchini mixture and stir until well combined.  Bake for 60-65 min. or until a toothpick inserted in the middle comes out clean. This crust tends to brown quickly so check it after about 20 min. Cover loosely with a piece of foil if necessary. When done, cool in the pan for about 5 minutes, then remove and cool on a rack.

If you want to make muffins instead of a loaf, add 1/2 cup extra flour. Line a 12 count muffin tin with paper liners and fill them with batter 3/4 full.  I usually get 15-16 muffins out of this recipe.  Bake at 350-F for ~25 minutes.

Happy Baking!


  1. I am awarding you the Versatile blogger award. You can pick up on my blog. The rules are simple:
    Tell 7 things about yourself and pass the award on to 15 deserving bloggers and thank the person who gave you the award.

  2. Looks delish! I make a quick bread at least once a week-great fast breakfast and healthy snack! I'll try it!

  3. I just picked a zucchini out of the garden yesterday! I think it's time to bake... thanks MA Darling! xoxo

  4. Love zucchini, looks like a wonderful moist bread. Nice post andi

  5. Yum, yum, yum! I was just thinking I needed to get a good recipe for zucchini bread - because I love it and it's so healthy for my running. Really gives me a great boost of healthy energy. Thank you for posting this. I'm printing it off and making some this weekend. :)


  6. That is one thing about all the millions of zucchini bread recipes.....they are so versatile. This one sounds great!


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