Dishing Sisters

Breakfast or snack…go ahead and grab a slice!

{Posted on August 9, 2011}

You feelin’ the love for Zucchini? Yeah, me too! I crave it as a savory side dish, in a creamy quiche, but my all time favorite is a moist and satisfying sweet bread.

This Zucchini recipe riff came to me years ago from my dear friend Ted, who can whip up a batch like no other. In our house it has since been renamed “Ted’s Bread” and it also happens to be his 85th birthday this month, so here’s to you my friend, CHEERS!!

Zucchini Nut Bread (Ted’s Bread)

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon of ground cloves
  • 2 teaspoons ground cinnamon + 1/2 tsp
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar + 3 tbls
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
  1. In a small dish mix 1/2 tsp of cinnamon and 3 Tbs of sugar. Grease two 8 x 4 inch pans then sprinkle the sugar/cinnamon mixture on top. Preheat oven to 350 degrees.
  2. Sift flour, salt, baking powder, soda, cloves and 2 tsp cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and 2 cups sugar together in a large bowl. Add sifted ingredients to the wet mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 45 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

To keep loaves moist, store loaves in refrigerator or can be frozen for several months.


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