Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a great recipe that I got in my e-mail from my Clabbergirl newsletter for zucchini bread and some wonderful variations. I love the pineapple variation.

Ingredients Nutrition


  1. Grease an 8x4x2-inch loaf pan.
  2. Set aside.
  3. In a medium bowl stir together flour, sugar, cinnamon, baking soda, salt, baking powder, and nutmeg.
  4. Make a well in the center.
  5. In another medium mixing bowl combine the egg, shredded zucchini, cooking oil, and lemon peel.
  6. Add to the flour mixture all at once.
  7. Stir just till moistened (batter should be lumpy).
  8. Fold in chopped walnuts.
  9. Pour batter into the prepared pan.
  10. Bake in a 350° oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.
  11. Cool bread in the pan on a wire rack for 10 minutes.
  12. Remove bread from the pan and completely cool on the wire rack.
  13. Wrap and store overnight before slicing.
  14. Makes 1 loaf (16 servings).
  15. Apple Bread: Prepare as directed above, except substitute 1 cup finely shredded peeled apple for the shredded zucchini.
  16. Carrot and Pineapple Bread: Prepare as directed above, except omit zucchini.
  17. Drain one 8 1/4-ounce can crushed pineapple (juice pack), reserving 2 tablespoons juice.
  18. Stir drained pineapple, reserved juice, and 1/2 cup finely shredded carrot into egg mixture.


Most Helpful

The dough is very dry so I added a little more zucchini. I also used 3/4 cup splenda and 1/4 cup sugar. Finally, who can wait until the next day to try it?!! Very tasty warm from the oven.

maggie Weinand September 15, 2006

We made this today. It was a simple and easy recipe to make and we always have the ingredients on hand. We loved the addition of the lemon rind. Since I made lemon add the other night I had plenty of rind as I cut it off before juiceing the lemons. Thank you for sharing your recipes with us, Marie Alice.

Charlotte J August 19, 2006

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