Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Found in print insert with our newspaper. This is a simple, fresh recipe from The Feast Nearby by Robin Mather. I found this recipe to be superior to all the heavy zucchini breads I have made through the years.

Ingredients Nutrition


  1. Preheat oven to 325. Grease 2 loaf pans (9x5 inch) and dust with flour.
  2. Sift flour, cinnamon, nutmeg, cloves and salt into bowl.
  3. Beat eggs, oil, milk, sugar & vanilla in a large bowl until combined. Add flour mixture to egg mixture & stir to combine thoroughly. Stir in zucchini and nuts. Pour into prepared pans.
  4. Bake 45 - 60 minutes until a wooden pick inserted into center comes out clean. Cool in pans on wire rack for 20 minutes. Remove from pans & cool completely.