This recipe is so simple and it can be adapted and modified to your liking.Not only is it a great way to use up all the summer zukes (they epitomize the feast or famine cliché, don’t they?), it can be made with just a spoon and a couple of bowls and a box grater, so it is great for kids just learning to bake.

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/2 teaspoons baking soda
  • 3 cups all-purpose flour


Preheat the oven to 350°F (175°C).


In a large bowl, mix together the sugar, eggs, and vanilla.


Mix in the grated zucchini and then the melted butter. Sprinkle baking soda over the mixture and mix in.


Add the flour, a cup at a time.


Divide the batter equally between 2 buttered 5 by 9 inch loaf pans and bake for about an hour or until a wooden pick inserted in to the center comes out clean.


Cool in pans for 10 minutes or so , then flip onto wire racks and allow to cool thoroughly before cutting.

Makes 2 loaves.


  • A bit of cinnamon or nutmeg can be added when you add the flour.Also try chopped nuts, pumpkin seeds, raisins or other dried fruit.
  • You could use a food processor to speed grating the Zuke, that way you can make a bunch of them and freeze for the long winter ahead.
  • Mix any leftover grated Zucchini with a little flour and eqq maybe a little Parmesan and fry in a skillet till golden for nice breakfast or side dish treat


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© 2011 The Indigenous Gourmet Suffusion theme by Sayontan Sinha