suzette’s zucchini bread

A wonderful story and recipe that I am tickled to share with you — from my friend Suzette:

Growing my own zucchini brings back memories … of growing up in Twisp, the southern metropolis of the Methow Valley, my dad grew a huge garden every year. People were always stopping by our home on Mundy Road to get a few bags full of corn, potatoes, cucumbers, or maybe a prized cantaloupe or watermelon. He was generous with his bounty and took pride in his precious garden. People sometimes ended up with a free zucchini or two, whether they asked for it or not. They probably already had neighbors pushing zucchini on them because one prolific plant could practically feed every family in the valley.

I never developed a fondness for that particular variety of summer squash and passed it onto the next person as it came ’round the dinner table. When I was old enough to have my own home, my dad got a kick out of bringing me zucchini every summer. He chose the really large ones that took up half the counter in my kitchen! It usually wound up in the yard waste bin after I feigned disdain and he had a good laugh. One year I was relieved because he said he didn’t plant any, but in August he showed up with a bagful. He said the good lord had provided and one had come up volunteer!

All these years later, My husband and I have our own garden and this is the first time we planted zucchini. What to do with this swollen green tube? Make zucchini bread of course! This is for my dad. I miss his garden and his Twisp style of humor.

zucchini 2



3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
4 large eggs
1 cup melted extra virgin coconut oil
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup plain yogurt
2 teaspoons pure vanilla extract
2 cups grated unpeeled zucchini
1/2 cup coarsely chopped walnuts

Cooking Instructions

Preheat the oven to 350 degrees. Grease and lightly flour 2 9X5 X21/4 inch loaf pans.

Prepare the batter: Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together into a bowl and set aside.

Using an electric mixer in a large bowl, beat the eggs and vanilla just to mix. Add the yogurt and sugars, and beat until well-combined. Add the oil and mix well. Add the dry ingredients in batches and mix just until combined. Fold in zucchini and the nuts.

Scrape the batter into the prepared pans, splitting the batter evenly between the two, and bake in the center of the oven until a wooden toothpick inserted into the center comes our just clear, about 40 – 45 minutes. Cool the loaves in the pan on a rack for 10 minutes. Then run a knife around the edges of the pan to loosen the bread, and turn it out onto the rack to cool completely. This bread freezes nicely.

Suzette McClintock

Woodinville, WA

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