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BuffaloSpree.com's Recipe of the week: Aunt Ronnie’s Zucchini Bread


Recipe provided by

Melissa Gardner

(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Yieds 1 loaf



1 1/2 cups zucchini, grated
1 1/4 cups organic raw sugar
1/3 cup cold pressed sunflower oil
2 large eggs, slightly beaten
2 cups whole grain pastry flour
1 teaspoon baking soda
1 teaspoon sea salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup toasted walnuts, chopped
1/3 cup 60% dark chocolate chips


Preheat oven to 350 degrees. Combine zucchini, sugar, oil, and eggs in a large bowl. Mix with a wooden spoon until combined. In a separate bowl combine flour, soda, salt, baking powder, cinnamon, and nutmeg until thoroughly combined. Add chips and walnuts into the flour mixture (this will prevent them from sinking to the bottom). Add flour mixture to the bowl of zucchini, sugar, and egg, and mix thoroughly.

Spoon dough into a lightly greased loaf pan. Place in the oven on the top rack and bake approximately 1 hour, or until a cake tester emerges clean. Cool before slicing


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