If you have lots of zucchini growing in your garden or your neighbor has gifted you with a handful, let it shine in this Zucchini Bread recipe.

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Mary Ewen of Baltimore was looking for a recipe for the zucchini bread that was served at the now-closed Harbor Lights restaurant in North Bethany Beach, Del. She said it had the consistency of an applesauce cake.

I didn’t have any luck locating the recipe from the Harbor Lights restaurant, but I did receive a nice recipe for zucchini bread from Lois Dailey, also from Baltimore. She said she has baked it many times and that “some people call it bread, others cake, and either way, it’s just great.”

I would agree with her. This recipe makes one large moist and tasty loaf that is as nice to look at as it is to eat. It’s also a great way use some of that extra zucchini that might be taking over your garden this time of year. Serve it as a treat for breakfast or afternoon tea. It is so good, you’ll forget you’re eating your vegetables.

Zucchini Bread

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Makes 8 to 10 servings

2 cups flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 cups grated zucchini (packed)

3 eggs

1 cup sugar

2/3 cup vegetable oil

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 cup dark raisins

1. Sift together flour, baking powder, baking soda, salt and spices. Set aside.

2. Cut ends off zucchini. Rinse and pat dry, then grate.

3. In a large bowl, beat eggs and sugar till smooth and creamy. Beat in oil and extracts, then mix well using a large whisk or wooden spoon for 2 minutes.

4. Alternately beat the flour mixture and the grated zucchini into the batter. Beat just until ingredients are mixed well and moistened. Do not overbeat. Stir in raisins to combine.

5. Spoon batter into a greased and floured loaf pan. Spread evenly.

6. Bake at 350 degrees for 1 hour and 10 minutes.

7. Cool in pan for 10 minutes. Remove to rack to cool completely.

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