Recipe: Zucchini Bread

I had this one friend in college who made amazing zucchini bread. When Mr. Scrimp and I got married, I knew I had to get her recipe and make some, because we both love it so much. I altered it here and there (for instance, I added grated apple for a little extra sweetness and because I didn't quite have enough zucchini), took a bunch of pictures, and made two batches. It was the first thing I ever baked in our house. You can tell, because in the photos everything was mixed by hand in a salad bowl. What can I say? Everything else was still packed.

Ingredients: (makes two loaves)

  • 3 eggs
  • 2 c. sugar
  • 2 tsp. vanilla
  • 1 c. oil
  • 3 c. flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 c. grated zucchini and/or apple, packed tight (I used 2 zucchini and 1 apple)
  • 1/2 c. chopped walnuts, or chocolate chips (optional)

Preheat oven to 350. Grease and flour bread pans or baking dishes.

Grate apple and zucchini. I used a microplane grater and a wooden salad bowl, because back when I made this and took these pictures, we hadn't really unpacked anything in our kitchen yet.

Mix eggs, sugar, vanilla, and oil together. In a separate bowl, mix or sift flour, cinnamon, baking powder, baking soda, and salt.

Combine wet ingredients, dry ingredients, zucchini/apple, and nuts or chocolate chips, and pour into pans, making sure that batter distributes evenly and fills the corners.

Bake for 60-75 minutes, until a toothpick inserted in the middle comes out clean. Best served warm, with milk.

I highly recommend licking the bowl.


  1. Mmm..that's a yummy way to hide zucchini and get my kids to eat veggies!! Thank you! :)

  2. I have made this about 4 times from your blog. Thanks for posting it. :-)

  3. Made it again... It's amazing if you sub in roasted cornmeal for 1/3 of the flour and a mixture of Chinese five-spice and Chinese cinnamon for the cinnamon. Thanks again for sharing it!



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