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Zucchini bread

Too much zucchini? You can make this bread long after the season ends. Just grate the zucchini, put it in a freezer bag and keep frozen until you're ready to bake.

Gwen Schoen

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2 cups flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, softened
1 1/4 cups sugar
1 cup grated zucchini
3/4 cup milk
1/4 cup plain nonfat Greek-style yogurt
2 large eggs
1/2 cup chopped walnuts (optional)
1/2 cup chopped dates or raisins (optional)


Preheat oven to 350 degrees. Mix together flour, cinnamon, soda and salt. Set aside. In a large bowl, beat together butter and sugar until creamy. Add zucchini, milk, yogurt and eggs. Mix well. Gradually add flour mixture, beating well after each addition. Stir in nuts and dates, if you wish.

Pour batter into a greased and floured, 9-by-5-inch loaf pan. Bake 1 hour or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then invert the pan over a rack until the bread slips out of the pan. Place bread on a rack to cool completely.

Makes 1 loaf

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