Zucchini Time Bread

It’s that time of year again when zucchinis are everywhere. I love to use them in breads, muffins and fritters. This morning I baked 2 zucchini loaves with the help of this recipe. It takes a lot of ingredients but it’s worth it. With the help of a food processor the zucchini is shredded in no time. Zucchini came from my friend Shelly’s garden and they were beautiful. If you have a friend who has some get a hold of it, or just buy it from the market. Breads are awesome because you can freeze them and take them out and bring back them memory of that summer day you baked them.  Enjoy!


1 cup whole wheat flour

1 1/4 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking soda 1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 cup sugar

1 cup lt. brown sugar (packed)

4 eggs, beaten

3/4  cup vegetable oil

2 cups grated zucchini

1/3 cup water

1 teaspoon fresh lemon juice

1 cup chopped walnuts or pecans


Preheat oven to 350 degrees.

In one large bowl combine flour, salt, nutmeg, cinnamon, sugars, and baking soda.

In another large bowl, combine * grated zucchini , oil , eggs and water.

Mix wet ingredients into dry , add nuts.

Bake in 2 standard loaf pans, sprayed well with nonstick spray I used Pam Baking Spray. Cook for about an hour, check after 50 minutes, use a cake tester till it comes clean. My breads took 55 minutes.

You can cook in mini loaf pans ( probably 5) for about 45 minutes.

*grating zucchini is so very easy with food processor grating blade. Just cut  pieces to fit into feed tube. It’s perfection.

2 responses to “Zucchini Time Bread

  1. Reblogged this on Cooking with Candi and commented:

    Time to think about cooking and baking with all the fresh produce out there. Here’s a delicious bread made with fresh zucchini which is in abundance during the summer . Enjoy!

  2. dinnerbysusan

    What I miss most about not having a garden this year: The mountains of zucchini and all the bread we usually make! Yours looks delicious!

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