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Picked from the Tree: Zucchini Bread

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  

’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

Zucchini Bread Recipe

My mom was an avid gardener.  One thing that we always had in our garden was zucchini.  If you’ve ever grown zucchini you probably know that a plant will produce a lot of squash.  So with our 4 or 5 plants we would grow way more than we could eat, but my mom never let it go to waste.

She would grate it up and freeze it in quart ziplocks.  2 cups of shredded zucchini in each one.  That way all year long we could have delicious and warm zucchini bread; my very favorite kind.

Zucchini Bread


  • 3 eggs
  • 1 c oil
  • 2 c sugar
  • 2 c grated zucchini
  • 3 c flour
  • 3 t cinnamon
  • 1 t baking soda
  • 1/2 t baking powder
  • 1 t salt
  • 2 t vanilla
  • Optional: nuts & raisins


  1. Cream eggs, oil, sugar & zucchini.
  2. Sift dry ingredients and add to above mixture.
  3. Add vanilla, nuts & raisins.
  4. Pour into 2 greased loaf pans.
  5. Bake at 350* for 1 hour.

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