Zucchini Bread, Part 1

Added on by Caroline Zhang.

At this point, if you're a gardener, the zucchinis must be coming in by the basketful. Ergo, Monica and I have decided to devote ourselves to baking with this green squash thingy. This will be the first of a couple of zucchini bread recipes we'll be sharing and reviewing on the blog in the next couple of weeks.

So, grab some zucchinis, and let's get started!

Today's recipe is from the blog

Chocolate and Carrots


Stick your sugar in a bowl (I used a little bit of brown sugar). Add flour (I didn't have whole-wheat flour, so I used 2 1/3 cups all-purpose flour.) Add baking powder and baking soda.

Add cinnamon and nutmeg. I also added 1/4 tsp. ginger.

 Mix it up good.

 I used one medium zucchini. Now, you could use a grater to shred the zucchini. Or, you could do what I did: start chopping it...

 ...into about 1-inch cubes.

 Stick them in the food processor and pulse a couple of times.

 It'll look something like this.

 Add oil, the egg, lemon zest, and milk to the zucchini mush.

 Add the wet ingredients to the dry.

Mix well. It'll look sort of gross. But don't fret children, Caroline will make it all better. Or at least, the oven will.

Put it in a greased 9 x 5 loaf pan. Bake it.

Stick a skewer into it. If it come out clean, it's done. Caroline honey, stick it in the middle of the loaf next time, okay?

The recipe includes a lemon glaze, but I chose not to make it. The temptation of extra sugar couldn't even overcome my laziness that day.

Now for my thoughts on it:

It was very, very moist, with lots of yummy spice flavoring, and sweet without being too sweet. It also used relatively little oil, and is fairly healthy (at least, I think that's the word I'm looking for...it's a little foreign around these parts.) However, it is very dense, especially the bottom part of the loaf, and a litte too gummy.

Overall, it was is fairly good. Personally, I prefer my breads to by a little lighter and cake-y, but this recipe isn't bad.


Monica and Caroline

Click here for the printer-friendly recipe.

Zucchini Bread

Recipe from


hocolate and Carrots

Yields: 1 loaf


½ cup sugar

2 cups all-purpose flour

½ cup whole wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 cup finely shredded zucchini

½ cup reduced fat milk

¼ cup oil

2 tablespoons lemon zest

1 egg

For the glaze:

1 cup powdered sugar

2 tablespoons lemon juice


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix together the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
  3. In another bowl, mix together the zucchini, oil, milk, lemon zest, and egg.
  4. Mix the dry and wet ingredients together.
  5. Pour the batter into a loaf pan and bake for about 55 minutes. Allow to cool.
  6. Mix together the powdered sugar and lemon juice for the glaze. Pour over the loaf.