Top | MUFFINS and Baking

Zucchini Bread

(recipe, Lina Ja)

primary-image, l


  1. 3 eggs
  2. 1 cup olive or vegetable oil
  3. 1¾ cups sugar
  4. 2 cups grated zucchini
  5. 2 tsp. vanilla extract
  6. 3 cups all-purpose flour
  7. 3 tsp. cinnamon
  8. ⅛ tsp. nutmeg
  9. 1 tsp. baking soda
  10. ½ tsp. baking powder
  11. 1 tsp. salt
  12. ½ cup chopped walnuts or pecans (optional)
  13. 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)


  1. Preheat oven to 350°F.
  2. Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
  3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
  4. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
  5. Stir this into the egg mixture. Divide the batter into prepared pans.
  6. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.