Zucchini Bread: Meals With Mileage Leftovers

Flickr photo by ccharmon

Got any zucchini left over from yesterday's pasta dish? Another way I love the green squash is in sweet bread form. That's right, zucchini bread

And just to make it even more indulgent, I like to add chocolate chips.

I could eat this for breakfast or dessert. Plus, it's a great way to sneak veggies in your kids' food. Shhh!


Zucchini Bread from Smitten Kitchen

  • 3 eggs
  • 1 cup olive or vegetable oil
  • 1 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 cup dried raisins or chocolate chips or a combination (optional)
  1. Preheat oven to 350°F. Grease and flour 2 (8" x 4") loaf pans liberally. 
  2. In a large bowl, beat eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
  3. In another bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
  4. Stir this into egg mixture. Divide batter into prepared pans.
  5. Bake loaves about 60 minutes, or until a tester inserted into center comes out clean.
Read More >