This might come as a complete shock to you but I have no recollection of ever making zucchini bread. I did have a neighbour or two that tried to unload their excess zucchinis on me. This seems to be a common problem as it grows faster than most weeds. A while ago, Pauline lamented that I never buy zucchini. This is true, with so much free zucchini around, it hard for me to justify buying it. However, being the ever attentive husband, I put 1 zucchini on my next superstore pickup order.

While cleaning out the fridge in preparation to garbage day, I came across the zucchini. I poked and prodded it and it felt ok. So I decided to make zucchini bread. It was actually edible, so much so that I regret not having done so  when I had free zucchini filling up my compost bin.

You will need:

  • A bread pan
  • A dab of coconut oil
  • 2 cups gate zucchini
  • 1 & ½ cups flour
  • ¾ cup sugar
  • 2 eggs
  • 1 tbsp baking soda
  • 1 tbsp baking powder
  • ½ cup melted coconut oil or butter
  • 1 tbs vanilla
  • A splash or molasses


  • A handful of chocolate nibs (optional)
  • A handful of walnuts (optional)


    1. Preheat oven to 350F
    2. Grease pan with dab of coconut oil or butter

    1. Grate the zucchini ( about 2 cups grated)

    1. Add grated zucchini to a large bowl

    1. Toss in flour and mix with zucchini with your hands

    1. Toss in ¾ cups of sugar, eggs, baking soda, baking powder, coconut oil, vanilla and molasses. Mix with a wooden spoon

    1. Toss in optional chocolate and walnuts and work into dough using your fingers.
    2. Dump dough into pan and bake at 350F for 55 minutes

    1. Let cool, plate, slice and eat!