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Zucchini Bread

from here


¼ Cup Neutral Oil (such as vegetable oil)

½ Cup White Sugar

½ Cup Brown Sugar

1 Cup Applesauce, unsweetened

1 tsp Vanilla Extract


1 ½ Cups AP Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

½ tsp Kosher Salt

1 tsp Cinnamon

½ tsp Nutmeg, fresh grated if possible

1/8 tsp Cardamom

1 ½ Cup Grated Zucchini

½ Cup Walnuts

Preheat your oven to 350 F.

First, grate your zucchini and place in a colander to drain. Squeeze excess moisture out.

When I cook, I really like to use whole spices and grind just before cooking or baking, it makes such a difference. I buy whole nutmeg seeds and grate on a microplane grater. Whole cardamom pods get crushed in my mortar and pestle. The spices set this zucchini bread apart and are the reason why this is one of my favorite recipes.

Combine all wet ingredients in mixing bowl, and combine dry ingredients in another bowl.

Add dry ingredients to the wet and stir. Gently fold in zucchini and walnuts. Bake in a loaf pan sprayed with oil for 50 – 60 minutes. Bread is done when a toothpick poked in the middle comes out clean. Let it set for a few minutes in the pan before moving to a wire rack to cool.


Here is a picture of Farmer Erik with his favorite pruners.

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