Wednesday, May 15, 2013



3 eggs
2 c. sugar
1 c. vegetable oil
2 c. grated zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. baking powder
1 t. baking soda
3 t. cinnamon
1 c. chopped walnuts

Mix all ingredients together and pour into 2 greased loaf pans.  Bake at 350 degrees for 1 hour.


2 cups sugar
3 eggs
1 cup cooking oil
2 tsp. vanilla
2 1/3 cups flour
2 tsp soda
1/3 cup cocoa
1 tsp cinnamon
2 cups shredded zucchini
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chopped dates
1/2 cup nuts, chopped

Mix together first 4 ingredients.  In separate bowl mix together flour, soda, cocoa, cinnamon, baking powder and salt.  Then add to other 4 ingredients.  Now add in 2 cups zucchini, dates and nuts.  Bake at 325 degrees for 40-50 minutes.  Makes 2 or 3 leaves.

I can never make decisions on what recipe to put on here-so this time I have given you two zucchini breads. Two of my children do not like zucchini squash, but will eat it in chocolate zucchini bread.  Hope you enjoy it.




New York State Of Mind said...

Good Morning,
Hope you enjoy Martha's recipe It's sprinkling a little today, but suppose to be in the 70's.


Fionalina said...

I use zucchini in recipes quite often Martha especially muffins (in the UK we call zucchini courgettes) I like the idea of the dates and chocolate in the second recipe
Thank you for the shopping tips on Monday

Hello Marilyn


New York State Of Mind said...

Hi Fionalina,
I will pass your comments on to Martha. I am sure she will appreciate them.


Countryside Reflections said...

I don't grow zucchini myself, but I have friends who keep me supplied. I'll try these recipes when they're in season. Especially the chocolate zucchini bread. It sounds delicious.


New York State Of Mind said...

Thank you, Doreen. Martha is putting on some recipes before the fruits and vegetables are grown so people will have them ahead of time.
Give them something different to make.


Anonymous said...
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SueAnn said...

For a small family-1 or 2 people, 2zucchinisare plenty...for pickles, and for casseroles, on pizza....and of course bread! Some cakes use it too. It has no flavor really...but it provides moisture and bulk in cooking.When the season is over...and we have a few left, I go ahead and grate portions, what I think I'll need for bread thru the winter, cakes, pizza toppings,casseroles. And I wrap them well and tight and mark what each package is for....and put them in the freezer,I can pull out fresh zuccini any time in the winter to early spring for use....does not diminish the quality of it.These breads are a nice hearty bread.

New York State Of Mind said...

Good Morning SueAnn,
Thank you with your suggestions. I am sure that will help some of us.


New York State Of Mind said...

Hi Folks SueAnn has a post that is coming on here May 23rd. Please look forward to it. I thank SueAnn for all the work she put it in. I know you will enjoy it.