Allison Day
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Zucchini Bread

Zucchini Bread
My mother is known for her zucchini bread. Every time she makes it, many of her friends and co-workers get a few slices, because she knows everyone loves it. Out of all the breads she makes, it has always been my favorite as well. I love the moist, cinnamon-y flavor, the faintest taste of zucchini, the texture and moisture that the zucchini adds to the bread. When I was younger, I didn’t cook, I didn’t bake. I liked to eat, but otherwise I avoided the kitchen. I never would have thought that I would learn to love cooking and baking someday. And yet someday, I did. It was bound to happen eventually, but after I met Son, I began to enjoy cooking for him. My love for cooking grew by leaps and bounds, especially as I immersed myself deeper into the food blog world. To be around so many other people who loved food so much fostered a passion for food in my own heart… now I know more about food than I ever thought I would. What does this have to do with zucchini bread? Three years ago, I would have never considered trying my mom’s zucchini bread. Too hard, I thought, and nothing ever turns out as well as mom makes it. Now, armed with my newfound cooking knowledge and love for food, I decided to try making zucchini bread with some zucchini I got in my CSA box. Like many of my cooking fears, the intimidation I had felt about making zucchini bread was just plain silly. Not only was it incredibly easy to make, but it ended up being delicious – Son’s co-workers loved it. Now to go conquer my fears of fish and pies…

Zucchini Bread


  • 1/2 cup canola oil
  • 1 cup grated unpeeled zucchini
  • 1 1/2 cups flour
  • 2 eggs
  • 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 cup sugar
  • 1 1/2 tsp ground cinnamon

Cooking Directions

  1. Blend oil and sugar.
  2. Beat in the eggs one at a time.
  3. Place zucchini in another bowl, and fold in the egg mixture.
  4. Sift the flour, cinnamon, baking soda, and baking powder together.
  5. Gradually add the flour mixture to the zucchini mixture.
  6. Mix well.
  7. Pour the batter into two greased 8x4" loaf pans.
  8. Bake at 325°F for one hour.


4 Responses

  1. Your mom’s zucchini bread was always sooo amazing! I eat zucchini bread from other places, but never have I found anything to match the deliciousness of it all. But now I am excited! I can try my hands at making it!

  2. Mmmm yes, I’m craving her zucchini bread now. Must go make more!

  3. Yes, I showed my mom this and she asked when i was making it. 🙂

  4. Haha yes, I know your mom has been one of the people who gets a few slices when my mom makes the bread. 😀

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