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It's National Zucchini Bread Day!

This would be considered a strange food, if it wasn't so delicious.

According to, "the zucchini eventually found its way to Italy, where it was named zucchino. Native Americans referred to zucchini as "something eaten raw." However, we all know that zucchini tastes best cooked, especially in bread.

Zucchini bread is similar to other quick breads like banana bread. Other quick breads you might be familiar with making include muffins, scones, and biscuits. When baked, Zucchini and banana bread go into the oven in loaf pans. When finished, slice and serve with butter, peanut butter, jam, or just plain. "

FUN FACT: There are 7 Basic ingredients to a Quick Bread:

  • Fat - Bakers use shortening, butter, margarine, or vegetable oils depending on the texture they wish to achieve. Follow recipes and use only the fat called for to achieve the desired results. 

  • Sugar - Granular sugar, brown sugar, and some sugar substitutes are used. Many bakers add fruit for sweetness, substituting a portion of the sugar in the recipe. 

  • Eggs - As an emulsifier and a binding ingredient, eggs add volume and texture to quick bread

  • Flour - Most bakers use all-purpose flour, but other recipes will use alternative flours. Always follow the recipe because other ingredients have been adjusted to improve texture when using an alternative flour.

  • Liquid - Usually, milk or water moisten the mixture, activate the gluten in the flour, and dissolve the sugar.

  • Leavening agent - Either baking powder or baking soda + an acid (such as cream of tartar) are used. Baking powder is baking soda with the acid already added.

  • Flavoring ingredient - Bakers incorporate a variety of spices, fruits, vegetables, nuts, and extracts. Each one complements the flavor of the main ingredient. In a quick bread, bakers often use vanilla to enhance the flavor. 

When mixing your ingredients, be sure to follow the recipe instructions. Over mixing prevents the bread from rising while baking causing the bread to be dense.

In honor of today, here's a few ways you can pay homage:

📍Plant Zucchini this year, so that next year this time you can celebrate with your harvest.

📍Make fresh Zucchini bread yourself.

📍Try this recipe: ZUCCHINI BREAD


  • 2 1/4 cups (550 mL) all-purpose flour

  • 1 cup (250 mL) sugar

  • 1 1/2 tsp (7 mL) ground cinnamon

  • 3/4 tsp (4 mL) baking soda

  • 1/2 tsp (2 mL) baking powder

  • 1/2 tsp (2 mL) salt

  • 1/4 tsp (1 mL) ground cloves

  • 3/4 cup (175 mL) finely chopped carrots

  • 3/4 cup (175 mL) finely chopped zucchini

  • 1/2 cup (125 mL) coarsely chopped walnuts

  • 2/3 cup (150 mL) vegetable oil

  • 1/2 cup (125 mL) milk

  • 2 eggs, lightly beaten


  1. Preheat oven to 350°F (180°F). Brush bottom only of Stoneware Loaf Pan with vegetable oil using Chef's Silicone Basting Brush. In large bowl, combine flour, sugar, cinnamon, baking soda, baking powder, salt and cloves. Add remaining ingredients; stir just until dry ingredients are moistened.

  2. Spoon batter into pan. Bake 65-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 5 minutes. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely.

Yield: 1 loaf (12 slices)

12 servings of 1 slice

Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 36 g, Protein 5 g, Sodium 210 mg, Fiber 1 g

Stone Loaf Pan #100221

Chef’s Silicone Basting Pan #1755

Don't have these items on hand, don't panic. Pick them up here⬇️

ACTION STEP: With flecks of orange and green, this fragrant quick bread is perfect for breakfast or tea time, so after you bake it up, invite friends and family over and let me know in the comments how they turned out, or Kick your kitchen up a notch by booking your cooking show here:

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