Tuesday, September 1, 2009


Greetings from Carmela's Cucina,

My friend, Claudia, claims that "it is the only zucchini bread to make." We split a crop share every summer and this year our farmer has been loading us down with the prolific vegetable. After making stew, and slicing the zucchini and grilling it, you could shred it and add an egg and some flour and make a pancake. But Claudia turned hers into a delicious bread and brought me a loaf recently and I loved it. Try it, I think you will like it too. And thanks Claudia for sharing your bread and your recipe.

Buon appetito,

Carmela Tursi Hobbins


3 eggs
2 and 1/4 cup sugar
1 cup canola oil
2 cups grated zucchini
2 Tablespoons pure vanilla extract
3 cups of all purpose flour
2 Tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Mix, eggs, sugar and oil in a large bowl until well combined. Add vanilla, baking powder, soda, cinnamon, salt and mix well. Add flour and combine. Add in zucchini and mix until all is well combined. Butter or grease (I like Pam Spray) and flour the bottoms of 2, 9x5 inch loaf pans.

Sprinkle generously with more sugar.

Bake in a pre-heated 350 degree oven.
Bake 1 hour or a little longer. Test by putting a toothpick in the center of the loaf, if it comes out clean the bread is done.

Let bread rest 30-40 minutes before trying to remove bread from pan