Garden Zucchini Bread

It's zucchini season! This bread made with really fresh picked (about an hour off the vine) zucchini, from one of the many organic zucchini plants growing around the neighborhood gardens. All the other ingredients were organic as well.


1 4x8 loaf, 12-14 big slices


2 eggs 1 cup peanut oil 2 cups sugar 2 teaspoons pure vanilla extract (Madagascar Bourbon) ½ of a vanilla bean (Madagascar Bourbon), scraped 2-3 teaspoons fresh ground cinnamon 2 cups finely diced fresh zucchini 1 cup finely chopped pecans 1 & ½ cups unbleached white flour (Bob's Red Mill) ½ teaspoon baking soda ⅛ teaspoon baking powder 1 teaspon salt

Nutritional information

No nutrition information available


Preheat oven to 325 F. Grease and flour a 4" x 8" baking pan (or use a non-stick pan without grease and flour). In one bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, with a hand mixer, beat the eggs until foamy. Add the peanut oil, sugar, vanilla extract, vanilla bean, and cinnamon until all ingredients are well dispersed. Stir in zucchini and pecans. Combine the flour mixture to the wet, seasoned, zucchini mix until the batter is not lumpy and pour into baking pan. Bake for 50 minutes to one hour, check doneness by poking a toothpick into the loaf.