Zucchini Spice Bread | Kathleen Moore Tovar


3 eggs

1 ¼ c oil

1 ½ c granulated sugar

1 tsp. vanilla extract

2 c grated unpeeeled raw zucchini

2 c unbleached, all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground cloves

1 c shelled walnuts, chopped


  1. Preheat oven to 350.  Grease a 9×5-loaf pan.
  2.  Beat eggs, oil, sugar and vanilla until light and thick.  Fold grated zucchini into oil mixture.
  3.  Sift dry ingredients together.  Stir into zucchini mixture until just blended.  Fold in the walnuts.
  4.  Pour batter into the buttered loaf pans.  Bake on the middle rack of the oven for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.
  5.   Cool slightly, remove from pans, and cool completely on a rack.

For best flavor, wrap the breads when cool and let stand overnight before serving.  With its sugar, spices and nuts, this is a tea bread, almost cakelike

What makes it special?

History:  This was one of my first baking ventures, a recipe form The Silver Palate Cookbook.  I have made it so often for so many occasions I can almost recite the ingredients.  It is a moist, rich bread with lots of personality and is often what I make for the neighbors for Christmas.  (Yes, I know, zucchini is not in season then, but I have the BEST neighbors!) Taste great toasted too. 

What’s Your Connection to Princeton?

Moved here at Christmas time 1995

Recipe shared by Kathleen Moore-Tovar

Photo courtesy of ‘The Creative Exchange’ on the Unsplash photo site

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