zucchini bread


  • 3 Cups Shredded Zucchini, Strained (2 to 3 Medium) or 2 1/2 Cups Zucchini & 1/2 Cup Butternut Squash, Shredded
  • 1 Cup Cane Sugar + 1/4 Cup Packed Brown Sugar
  • 2/3 Cup Sunflower Oil
  • 2 tsp Vanilla
  • 4 Eggs
  • 1/2 Cup Steve & Andy’s Organic Candied Lemon Peels and/or Organic Orange Peels (chopped)
  • 3 Cups Steve & Andy’s Organic Gluten-Free All Purpose Flour Mix
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves, 1/4 tsp Nutmeg, Pinch of Cardamom
  • 1/2 tsp Baking Powder
  • 1 Cup Coarsely Chopped Roasted Walnuts or Nuts of Choice
  • 1/2 Cup Organic Cranberries


  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Fold in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
  3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  4. Loosen sides of loaves from pans; remove from pans and place top-side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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