Zucchini Bread

April 1, 2017

I love zucchini bread and I hope you do too.

Prep: 20 minutes
Bake: 50 minutes


  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup sugar
  • 1/2 cup cooking oil
  • 1 cup finely shredded, unpeeled zucchini


  1. Preheat oven to 350 F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside
  2. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
  3. In another medium bowl, combine egg, sugar, shredded zucchini, and oil.
  4. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
  5. Bake for 50 to 55 minutes or intil a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.


Isabella (Bella) E.

Age: 12 Grade: 7 Hobbies: I enjoy painting, reading, eating, and sleeping. Patron/favorite saints: Saint Zita, Saint Rose of Lima, Saint Therese, and of course The Blessed Mother Favorite school subjects: reading and English