Zucchini Bread

This is delicious! And it’s a great way to use up the last few zucchini from the garden.

Adapted from a recipe in the Columbus Dispatch

First bowl (larger) combine

• 3 eggs
• 2 cups sugar
• 2 tsp vanilla extract
• 1 cup vegetable oil
• 2 cups shredded zucchini
• 1/2 cup water

2nd bowl (smaller) combine together:

• 3 cups flour (can use part whole wheat)
• 1 tsp. ground nutmeg
• 3 tsp. ground cinnamon
• 2 tsp. salt
• 1 tsp. baking soda
• OPTIONAL: 1 cup chopped roasted walnuts, 1/2 cup raisins

Blend first bowl. Sift together 2nd bowl, then gradually add to the first bowl. Add optional nuts and raisins. Scrape batter into 2 greased and floured bread pans. Bake approx 45 minutes at 350 degrees.

About Deb

Mom, sister, pastor, bereavement counselor, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

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