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Recipe: Sharon’s Zucchini Bread

Sharon's Zucchini BreadThis recipe from a former Pendle Hill staffer was tweaked by current Pendle Hill family member Robyn Richmond. It’s as easy as they come, directions-wise: just mix the wet and the dry ingredients together, bake, and enjoy!

2 eggs
1 cup brown sugar
1/2 cup orange juice
3 cups grated zucchini
1 cup oil
2 t vanilla
1 t baking soda
1 t baking powder
3 cups flour
2 t cinnamon
1 t ginger
1/2 t salt
1/4 cup mini chocolate chips or nuts

~Beat the eggs until frothy. Add the sugar, OJ, zucchini, and vanilla.
~Mix in the dry ingredients and pour the batter into a loaf pan.
~Bake at 325 degrees for 45 minutes (an inserted toothpick should come out clean).