Chet Notes

Zucchini Bread Can be Enjoyed All Year!

July 6, 2011

Zucchini is coming on strong now in our gardens. This means it’s time to bakezucchini and freeze some of these delicious breads. The following recipe was taken from a cook book called Kitchen Kaleidoscope which was printed in 1981 in Teaneck N.J.

4 slightly beaten eggs

2 cups sugar 1 cup oil

2 cups loosely packed grated zucchini, leave skins on

2 tsps. baking soda

3/4 tsp. baking powder

1 tsp. salt

2 cups flour

1 tsp. vanilla, over flowing

1.5 tsps. cinnamon

1/4 tsp. ground cloves, overflowing

1/4 tsp nutmeg, overflowing

1/2 cup raisins

1/2 cup chopped walnuts.

Beat all ingredients together. Bake at 325 degrees for one hour. test zucchini breadwith a tooth-pick. let cool for 10 minutes. Remove from pan and cool on rack for 30 minutes before slicing.

This recipe makes zucchini bread great for breakfast or even a dessert. It can be frozen and used at any time during the year. Try it soon! (Photo credit:


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  • Reply Elise Bauer July 24, 2014 at 5:31 am

    Hi there,

    I noticed that you are using my photo of zucchini bread. I’m delighted that you like it enough to post it here on your site. I ask that if you would like to continue to use it that you provide attribution next to the photo in the form of a working link to the source recipe on my site, which is:

    Scroll down to beneath the recipe to see the photo.

    Thank you so much for your consideration!



    • Reply chestersflowers January 21, 2015 at 3:35 pm

      Hello Elise!
      I apologize for just seeing this, I’m the new admin. I will surely link your site! Sorry about that!
      -Maria @ Chesters.

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