Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, June 26, 2011

Zucchini Bread

I used to love going to the Farmer's Market in Union Square in NY and buy zucchini bread. It was never something i would bake, mostly because working 60 hours and having a small baby i never had time to bake.
Now life is different. We are far away from New York, hardly ever work and have a garden packed with fresh grown zucchini using our own organic compost , that is to die for. There's so much taste in one vegetable, just hard hard to explain how much.
So i picked up my husband's family cookbook and there it was, a easy enough recipe for zucchini bread.


3 eggs
1 cup of vegetable oil
1 3/4 cup of sugar
2 cups of shredded zucchini
3 cups of al purpose flour
1 1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of salt
1 cup of chopped pecans

Preheat oven to 350F.
Grease and flour 2 loaf pans.
In a large mixing bowl, whisk together eggs, oil and sugar. Add zucchini and fold it in.

In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, baking powder, salt and pecans.
Fold dry ingredients into wet ingredients and pour into prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the bread comes out dry.
Let it cool down on a rack.


  1. I LOVE zucchini bread! Yours look soooo good :)