Zucchini Bread

Homemade Healthy Zucchini Bread

Today is apparently National Zucchini Bread Day. I am not sure who dedicated this day to my favorite green veggie, nor have I seen it marked on any printed calendars but, who cares. It gives me an excuse to bake one of my favorite breads (aside from Mom’s Banana Chocolate Chip Loaf).

My go to fail safe recipe for Zucchini Bread is always taken from Sheila Lukin’s Silver Palate. Usually by the beginning of August, our garden is bursting with over-sized zucchinis.  Therefore, it’s not unusual to find one or two freshly-baked Zucchini Breads on the cooling rack every week.

For today, I was eager to try a recipe from a local chef, Maria Zoitas, creator of “Maria’s Homemade” line of prepared food sold exclusively at Westside Market in NYC (one of my neighborhood faves).

Easy-to-prepare, Maria’s recipe is savory and sweet and perfect for a mid-day snack or an after-dinner treat or for breakfast too. Basically, we’ve been eating it round the clock. It’s light, super moist and spongy.  In other words, it’s perfectly wonderful.

Definitely put this on your to bake list.


  1. CharlottenMoore says:

    Is there no sugar??? To be sweet and savory??

    • CharlottenMoore » Charlotten – there are 3 cups of sugar required for this recipe. Is that not showing up on your end?

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