Thursday, September 20, 2012

Bev's Zucchini Bread

My lovely friend, Bev, gave me this recipe years ago and it's still the BEST zucchini bread I have tasted.  She has since passed away from leukemia, but each time I make it I am reminded of all the wonderful times we had.

Bev's Zucchini Bread
Makes two loaves
2   2/3    c. sugar
2/3 c. shortening
2/3 c. water
4 eggs
3 c grated zucchini, seeds removed before grating
3  1/3 c flour
2 t. baking soda
1/2 t baking powder
1 t. cinnamon
1 t. ground cloves
2 t. vanilla extract
1 c. chopped walnuts
Cream sugar and shortening.  Add eggs and beat just until blended.  Add the water and grated zucchini and vanilla.
In a separate bowl, sift all of the dry ingredients together, and then add gradually to the wet mixture, just until blended.  Stir in walnuts.
Divide batter between two well-greased loaf pans.  Bake at 350 degrees for 55-65 minutes.  Use a toothpick to test for doneness in the center of each loaf.  It should come out clean.  Set on wire rack and cool for 8-10 minutes.  Run a knife around the edges of the pan and remove bread from pan.  Continue cooling on the racks.  Store in baggie or air-tight container.....refrigerate if not eaten within a day.
I made four loaves yummy.  I even added some ground flax and chia seed this time.
The Crow's Nest


  1. Oh yum!!! I love zuc. bread and am anxious to try this recipe. Thanks so much for sharing it.


  2. I love Zucchini bread. Thank you for this recipe :)


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