If you're growing Zucchini this year, you're going to want to bookmark this page and invest in a couple of nice Pyrex loaf pans to get crusty, not dried-out edges.


  • 1 cup grated zucchini (one medium zucchini)
  • in a large bowl
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • in a not quite so large bowl
  • 1 cup flour
  • 3/4 cups oat flour (To make oat flour: blend regular rolled oats in the blender.)
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup chopped walnuts

All you need is one cup of grated zucchini per loaf, which you can usually get from one medium zucchini. Wash and dry it and grate it with the skin on. Let it sit in the cup or a bowl while you do the other mixing and then drain it a little before you add it in. If you have extra zucchini you can add it to a green salad, or sandwich, or eat it with dip or just salted.

Preheat your oven to 350 degrees and prepare the loaf pans by spraying or wiping them with canola oil.

In a large mixing bowl with high sides, beat the eggs, oil and vanilla with 1/4 cup sugar. In another very large bowl measure out the flour, 1/2 cup brown sugar, cinnamon, salt, baking powder and baking soda.

With a mixer or a fork, slowly mix the dry mixture into the wet by adding about 1/4 cup at a time and mixing.

Drain the zucchini and add it to the mixture. Mix in the nuts (or leave 'em out if you don't like nuts).

Pour the mixture into the greased loaf dish. Bake at 350 for around 45 minutes. To test if the bread is done, poke it in the middle with a clean knife or tooth pick, and if the knife comes out clean, the bread is done. If it comes out with batter on it, turn down the heat by 10 degrees and check it again in 15 minutes.