Holy Spoons

The gift of hospitality sometimes comes with food.

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

Wife, 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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This entry was posted on November 27, 2020 by in bread, Desserts we love and tagged .
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