Farmstead zucchini bread

Farmstead zucchini bread is light, delicious and a good way to capitalize on the garden's (or farmers market) abundance!

This recipe comes from an old cookbook from a rural area. It was published in the 1950s and has lots of old recipes from farm wives. It is some good hardy cooking.

This zucchini bread recipe is a bit of a twist on the standard zucchini bread recipes. This recipe makes a lighter fluffier bread than some of the other recipes that I have tried.Ingredients

  • 3 eggs
  • 1 cup cooking oil
  • 2 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 cup chopped nuts


Beat eggs till light and foamy. Add oil, sugar, zucchini and vanilla, stir until sugar is dissolved. Combine dry ingredients and add to oil mixture. Stir only until all ingredients are blended. Do not overstir.

Bake in two greased and floured bread pans at 325° for one hour. Test for doneness. Cool on a rack.

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Jim Swanson is an avid indoor and outdoor cook who likes researching and trying out old-time recipes.


Dunn County News editor

Barbara Lyon is the editor of The Dunn County News in Menomonie, WI.

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