Sunday, September 8, 2013


We belong to a CSA and receive a farm share every other Monday. They have a "free" box which usually includes a vegetable that they have in surplus. You guessed it....plenty of zucchini in that box. Also plenty of green beans, but we had to pick those ourselves. More about the Dilly Beans I made in the next post.

This zucchini bread recipe came from Kitty's Kozy Kitchen, and it was given to her from a friend in Ohio years ago. She changed it up slightly by reducing the sugar and changing the spice measurements a bit. It is so good! 

I have used three different zucchini bread recipes in the last few weeks, and brought a loaf of each into the office. Kitty's bread was voted #1. And five stars! They all mentioned how good the topping was. 

 3 cups flour
 1 t. salt 
1 t. baking powder 
 1 t. baking soda 
3 t. cinnamon 
1/4 t. ground cloves 
1/4 t. ground allspice
 Some freshly grated nutmeg 
 3 eggs 
1 cup vegetable oil
 1 1/2 cups sugar
 2 cups grated zucchini (if your zucchini is very large, scoop out the seeds and grate the rest)
 2 t. vanilla
 3/4 cup chopped nuts or golden raisins, optional (I used walnuts)


 2 T. white sugar 
2 T. brown sugar 
1/2 t. cinnamon 

Mix together the first eight ingredients with a whisk and set aside. Beat the eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add the dry ingredients and mix. Stir in the nuts or raisins, if using. Mix the topping ingredients together. Pour into 2 greased and floured 9 x 5 x 3" loaf pans. Sprinkle on the topping, if using. Bake at 325 degrees for 1 hour. Let cool in pan for about 5 minutes and then turn out to finish cooling on a cooling rack.

Thank you for stopping by! I will be joining the wonderful hosts at Rattlebridge Farm for Foodie Friday. 

Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..


  1. I bet the topping makes a nice change..:) and who wouldn't love to bake in that pan..?
    It makes something even more fun to make a nd look at..Really cute w/ the check background..

  2. The topping sounds nice and crunchy! Good to know the folks at the office thought this one was the best:@)

  3. Aww you're so sweet, Debbie! I'm so happy that your co-workers loved the bread. The bread looks extra pretty in your gorgeous MC loaf pan. What a fun challenge for eat their way through some delicious breads.
    I hope you have a wonderful week, my friend. xo

  4. First of all, any bread would taste yummy in a ceramic bread pan like that. I never put a topping on my bread, and that would make it "more better."

  5. Oh my, that looks divine! I can almost smell the goodness from here (that cinnamon topping!!)
    Thank you for sharing the recipe Debbie ~ and I, too, LOVE your baking pan. :D xoxo

  6. How great that they loved Kitty's Best. It looks wonderful. You know, I am the only one that grows zucchini and never has much on a plant and it hasn't mattered what house I have lived in.
    Your farm box sounds really fun. We always have a garden but it is never prolific.

  7. I'm on that silly "cave man diet" and I am STARVING FOR THIS!!!

  8. Yum . . . I would be surprised if your coworkers didn't like it. My mouth is watering, just looking at the photo. I love that it has a sugary topping, too.

  9. thanks for the recipe!! looks easy to make!!

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  10. Thanks for posting the recipe. We were making zucchini bread over the weekend at a friend's house. I think this recipe sounds better, though, so I'll try it.

    I love the Piccadilly loaf pan! If I ever build a home or renovate one, I want my entire kitchen to be Piccadilly! I love the color combos in it!


  11. I made this recipe for our girls weekend and they raved about it. This is a winning recipe!

    I'm trying to do a new post but having issues with Blogger. I'll be back as soon as Blogger fixes the issue.

  12. This looks great Debbie. I made some last year and also added pineapple. Yours looks fabulous in your Pica dilly loaf pan. xo Linda

  13. Debbie, this looks so yummy. I just made some Cinnamon Peach bread last night, very similar in taste to zucchini bread. We ate it hot out of the oven and did it disappear.

    Yes, I am sure you are one of those bad influences, but I love it! I would never have known about MC if it weren't for my blogging friends!


  14. Thank you for allow me to comment in here, YOUR ARITKEL IS VERY NICE
    Domino qq


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