Zucchini Bread (Mmm!)

I’d never heard of such a thing before my neighbour shared one that he had made, but I immediately threw out all unfavourable preconceptions upon tasting this unique and addictive concoction.

The name of this dish may not lend itself to overwhelming desire or salivation, but, dear readers, I heartily suggest you try it. It’s sweet, rich, moist, full of wonderful flavour, and a cinch to whip up!

I substituted the recipe’s original call for 1 cup walnuts or raisins, and instead used walnuts AND dried cranberries.

* I  also often substitute the walnuts with white chocolate chips (when baking for folks with nut allergies). You can also substitute the “fillings” with a cup of whatever else you like! *

I liked it so much that I whipped up another batch the next day to share with family and neighbours on Thanksgiving weekend.

This flavour-packed loaf also freezes very well– just thaw out on the counter afterwards and enjoy!


Here’s all you do:

Instructions: In a large bowl with a whisk, mix well in order given; pour into 2 lightly greased bread pans (can be disposable). Bake at 325 degrees F for 1 hour.

(You’ll know it’s ready if a toothpick stuck inside comes out clean. If goopy batter clings to the toothpick, keep the loaf in the oven until that no longer happens.)


  1. 3 eggs
  2. 2 cups sugar
  3. 1 cup oil
  4. 3 cups zucchini, grated (about 2-3). *You DON’T have to peel them*
  5. 2 teaspoons vanilla
  6. 3 cups flour (all purpose white OR whole wheat)
  7. 1 teaspoon baking soda
  8. *slightly* over 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 3 teaspoons cinnamon (do not add any more)
  11. 1/2 cup walnuts, chopped
  12. 1/2 cup dried cranberries, chopped

Makes 2 loaves


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