Member Diary #8 — Kathleen M.

Zucchini bread: I received two pounds of zucchinis in my last share, so I decided to bake cinnamon zucchini bread on a day when it wasn’t a thousand degrees outside.

The recipe (below) called for 1 ¾ cups sugar, but since I am a closeted hippy, I decided to make it with about ½ cup, which drastically changed the taste. It’s still moist and spongey, but is a little bland. Since I have two large zucchinis left, I’ll probably just take out the cinnamon and add chocolate chips next time.


  • 2 cups shredded raw zucchini
  • 3 eggs
  • 1 3/4 cups sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup chopped walnuts

Bake at 350 degrees for about 30 minutes in a 9 x 9 pan

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