Bungalow Chef’s Zucchini Bread

My father, also known as “Mr. Blue Island”, was a great gardener. In late summer he always had an abundance of garden-fresh zucchini and this was one of his favorite “baking“ recipes. Not bad for a retired Army guy! This is a great summer “quick bread” dessert right from the garden.

Dad's Zucchini Bread right from the oven

Zucchini Bread right from the oven

Bungalow Chef’s Zucchini Bread

Yields 2, 9×5 Loaves

Preheat oven to 350 degrees

3 1/2 cups all-propose flour
1 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch of ground cloves
2 teaspoons baking soda
3 cups granulated sugar
1 cup corn oil
4 extra large eggs at room temperature and beaten
1/2 cup milk
2 1/2 cups freshly grated zucchini
1 teaspoon lemon juice
1 cup of shelled, medium chopped walnuts (optional)

In a large mixing bowl, blend all the dry ingredients using a whisk: flour sugar, spices, salt and baking powder. In a separate bowl, combine the oil, eggs, milk, zucchini and lemon juice. Mix the wet ingredients into the dry ingredients and fold in the chopped nuts. Spray the loaf pans with a non-stick cooking spray and divide the mix between the two pans. Bake for 50 minutes and test with a toothpick to see if it comes out clean. Carefully remove and cool for 20 minutes then remove from the pans.

A great recipe for the young ones in the family as well!

Mike Mech “The Bungalow Chef”



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