Zucchini Bread

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Fran Weatherly


This recipe is delicious and close to my heart. My next door neighbor gave this recipe to me a long time ago. We've been neighbors for 40 years and she is now 91 years of age. Her parents came over from Italy, separately, through Ellis Island. She Father saw her Mother in San Francisco and thought she was the most beautiful woman her Dad had ever seen. He asked around and found out she had taken a bus to Merced, CA, as she had some family awaiting her arrival. Her Father took off to Merced, found his beautiful lady and won her heart. They married and had 9 children. My neighbor was #2. They were poor, but all the children never knew it. They had a lot of good meals from "Mama's" vegetable garden. She made everything taste good.


★★★★★ 1 vote

10-12 slices
20 Min
1 Hr


  • 3
  • 1 c
  • 2 c
  • 2 c
    medium zucchini, (unpeeled), grated ~ this is what food processors were made for
  • 2 c
  • 1/4 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1 tsp
  • 2 tsp
  • 2 tsp
    pure vanilla extract
  • 1 c
    chopped walnuts, (optional)



  1. PREHEAT OVEN to 350 degrees.
    Mix eggs, oil, sugar, zucchini and vanilla.
    Mix flour, baking powder and sosa, salt& cinnamon.
    Combine ingredients and MIX WELL. Pour in two 5 x 9" loaf pans, greased & floured or sprayed with PAM.
    Bake for one hour at 350 degrees.
    Spread with cream cheese, if desired.
  2. NOTE: I grate the zucchini during zucchini season and freeze. When thawed for baking the breads the liquid separates from the solid. Stir them together as the breads need both. Measure as usual. I drained the liquid one time and my bread was dry.

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