Cooking & Baking

Zucchini Bread

This is a recipe I made last October with the many zucchinis from my garden. I don’t have an oven in the temp house (yes you read that right, I DON’T HAVE AN OVEN) so I have to look at this picture and drool and hope that the months go by really fast.

The dishes are by Bloomingville. Have a yummy Monday x

Zucchini Bread

Print Recipe
Serves: about 8 slices


  • 4 eggs
  • 260 gr light brown sugar
  • 240 ml corn oil
  • 1 tsp vanilla extract
  • 240 gr flour
  • 2 tsp baking soda
  • pinch of salt
  • 2 tsp cinnamon powder
  • 2 courgettes
  • 50 Pecans



Preheat the oven to 180°C.


Mix sugar and eggs (one by one) with a mixer until smooth.


Add the corn oil and vanilla extract.


Sift the flour and baking soda and mix into the batter along with the salt and cinnamon.


Grate the zucchini in a bowl.


Dived the grated zucchini into hand-sized balls and squeeze the balls with your hands until most of the moisture is released and add it to the batter.


Crumble the pecans and stir with a spoon into the batter.


Butter a standard size cake (loaf) mold with butter and pour the batter into the cake tin.


Bake for 50 minutes in the oven.


Prick with a toothpick into the cake to see if the batter is dry. If the batter is still wet on the skewer, leave the cake slightly longer in the oven.

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