Zucchini Bread

I can't believe that I've never posted this before ... I've been making it for years. In summer, almost every week. It's a classic seller @ Farmer's Markets/Bake Sales too.

My mother was first to make it a lot -- she passed it on to me. Now, I'm passing it along to you & your family. Will you do the same?

Here it is. Enjoy!:

Zucchini Cake

3 eggs
2 cups sugar
3/4 cup oil
3 cups grated zucchini
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. vanilla
1 tsp. coconut flavoring
1 1/2 cups ww flour
1 1/2 cups all purpose flour
1 cup shredded coconut

Whip eggs, oil & sugar until frothy. Add zuchinni, flavorings and salt. Mix. Then add flours, baking soda & baking powder. Mix well, then add coconut. Stir it in. Pour onto a greased cookie sheet. Heat oven to 350 degrees. Bake for 20 minutes.
Drizzle sparsely with a thin cream cheese icing, if desired.

Chocolate Variation: Omit the coconut flavoring & the coconut. Instead put 1/2 cup cocoa into a cup and fill with boiling water. Stir until smooth and add to your batter at the end. Optional: "Ice" with chocolate chips.

This recipe lends itself to being made into loaves -- I make mini-loaves -- or spread in a thin layer on a cookie sheet it makes a nice cake also.


Grating and freezing zucs that are getting wilty is a great way to keep on enjoying garden greatness even in winter. This is one recipe that is perfect for those grated zucs -- just freeze in 3 cup packages.