Zucchini Bread

An extremely moist and scrumptious loaf with loads of cinnamon goodness. It’s a great way to use that leftover zucchini you have lying around after you made that Asian stir fry. The moisture provided by the grated zucchini makes this recipe a keeper. This recipe can also be made as grab and go breakfast muffins. Did you all know that cakes or breads made with oil freeze better than those made with butter? Ya ha! So make a batch on the weekends, freeze them and when you are ready for your brekkie just sleepwalk your way to the kitchen, grab them from the freezer, microwave them to get a soft, squishy and warm muffin just like you just served them out the oven. It’s back to school! Your kids aren’t thrilled but I know you are! Make this perfect and easy recipe to show your child a garden to table recipe if you have zucchinis growing in your backyard.

Zucchini Bread


  • Ingredients:
  • 1 cup All purpose flour
  • 1 cup Zucchini- Grated
  • 1.25 cup Sugar
  • 2 Eggs
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 cup Vegetable oil
  • a splash Vanilla extract
  • 1.5 tsp Cinnamon- Freshly ground
  • 1/4 tsp Salt
  • 1/2 cup Chopped almonds


  1. Method:
  2. Whisk in the eggs and sugar. To this add the vanilla extract, vegetable oil and mix until combined.

  3. Add in the flour, cinnamon powder, chopped almonds, baking soda, baking powder and salt and combine.

  4. Pour this batter into a well-greased loaf tin (8x4 inches).

  5. Bake this in a pre-heated oven at 170-degree celsius for 35 to 45 mins or until done.


One thought on “Zucchini Bread

  • February 27, 2017 at 4:08 am

    Looks tempting and fabulous…i am definitely gonna try this….😃

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