Tuesday, August 13, 2013

Zucchini Bread

Started tweaking my zucchini bread recipe and came up with something I absolutely love!:

Zucchini Bread

3 eggs
1 ½ c. sugar
½ c. brown sugar
1 c. vegetable oil ( I sometimes do 1/4 cup of this olive oil instead )
1 ½ T. vanilla
2 ½ c. flour
½ c. whole wheat flour
1 ¼ t. salt
1 t. baking soda
1 t. baking powder
4 t. cinnamon
1 t. pumpkin pie spice
3 c. grated zucchini
½ c. finely shredded carrot

Preheat oven to 325 degrees. Line two bread pans with parchment and spray lightly with non-stick spray.

Whisk eggs with sugars, oil and vanilla. Set aside. In another bowl, mix dry ingredients. Add dry to wet and then stir in zucchini and carrot.

Pour into prepared pans and bake for one hour, or until toothpick comes out clean.

For Joy, here is my old recipe:

3 eggs
1 c. oil
3 t. vanilla
2 c. sugar
2 c. zucchini
3 c. flour
1 t. salt
1 t. baking soda
1/4 t. baking powder
3 t. cinnamon
1/4 t. nutmeg
1/4 t. clove
1 c. nuts (optional)

Beat eggs. Add oil, vanilla, sugar and zucchini. Mix lightly, but well. Add flour, salt, baking soda & powder, and spices. Mix till blended. Add nuts, if using. Bake for one hour at 350 degrees in 2 greased bread pans.


  1. Thank you very much, it sounds great - you don't have to leave the old one up. :)

  2. Em, I was making this on a Sunday and didn't have any heavy cream. I substituted the closet thing I had - plain greek yogurt. It was just as good as usual except even more moist so it ended up too oily. I'm going to try it again with the greek yogurt, but half the oil. I'm definitely not a health nut, but when it tastes so good anyway, you might as well cut back on fat and oils. :) Thought I'd share what I stumbled on :)
    - Joy