I haven’t baked bread in years. Dad and I used to bake zucchini bread together every fall for years, and give it away as gifts.  The best medicine for feeling blue can most definitely be baking.  It’s easy to get out of control with this recipe—seriously—I say, 24 loaves later…..ZucchiniBread

4 ½ C Flour
3 C Sugar
1 ½ t Baking Soda
1 ½ t Salt
2 T Cinnamon
1 t Allspice
3 C Shredded Zucchini
5 Eggs
1 ½ t Vanilla
1 ½ C Cooking Oil
Optional TREATS—1 ½ C of your favorite treat, like:
Chocolate Chips, Chopped Walnuts, White Chocolate Chips, Butterscotch Chips, etc……use your imagination!
  • Combine all dry ingredients in a big glass bowl and stir to blend thoroughly.
  • Add all wet ingredients and stir to mix until there is no powder left visible.
  • Let batter sit for 5 minutes, then stir again.
  • Add treats to batter and mix well again.
  • Distribute batter evenly into 3 greased loaf pans.
  • Bake at 350 for 1 hour.
  • Loaf is done when toothpick inserted in the middle comes out clean.
  • One batch produces three amazing loafs!

Sound yummy? If you try it out let me know what you think!  Please feel free to share with others and check out more great recipes under my Killer Cookin’ blog category!





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  1. In a dash I’m here. It’s because of Zucchini Bread. I grow a lot and it’s my husband’s favorite recipe. But it’s a challenge, sometimes it ends up soggy. I’m trying yours, Patty. So happy to find you. I also LOVE your describer of approaching life with a “?” I’m for that curious, wakeful wonder approach. Happy to meet you.

    • My Dad was amazing in the kitchen….we used to make about 150 loaves of bread a year from the zucchini in our garden. I feel your pain! 😉 You may try deviating from bread and make some zucchini muffins too! I tend to run a few batches of super huge muffs, and a couple trays of the mini muffs for some variety. It all does great in the freezer, too. Glad to meet you, too, Susan!

  2. 24 loaves? You’re amazing. I love zucchini bread but haven’t made it in ages. Maybe I’ll tinker with your dad’s recipe to make it gluten-free, and have a go at it!

  3. I can take zucchini bread in small doses, but I associate it with too much because during the season everyone in our town made it so it was at every bake sale, and of course at home for dessert.

  4. Yum. Zucchini bread. Creating beauty and wonder is the perfect balance to grief.

  5. yum – my mom used to make it with my niece every year when she started having so much zucchini in the garden. My niece all asked for bikini bread! nice memories of fresh baked food with fresh ingredients

  6. Smiling over Vickie’s reference to bikini bread. This recipe in inviting – particularily in that it makes three loaves. I love to bake and freeze the extras. Haven’t included zucchini in our garden for a while however maybe next summer. WIll try your recipe after I visit my favourite vegetable stand. Will let you know how it goes.

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