Zinni Cake! (aka Zucchini Bread)

This is the perfect time of year to stop by a Farmers Market and pick up those fruits and vegetables that you just don’t have the time or space to grow yourself.  Last week I stopped by both the Plymouth Farmers Market and the New Hope Community Farmers Market.  My mission was to pick up enough zucchini to make several loaves of zucchini bread this weekend.  My 4-year old daughter can’t quite get the word zucchini out so she just calls it zinni.  Last year she had no interest in eating this bread with green chunks in it…until I (may have lied a little and) told her it was cake.  After one bite she was addicted!

The recipe is very easy to make.  I have found that one zucchini will make two loaves.  Last weekend I picked up five zucchini so that I could have ten loaves.  We like to leave one out and freeze the rest so that we can eat them throughout the year.


  • 3 Cups All Purpose Flour
  • 3 Eggs
  • 3 Teaspoons Cinnamon
  • 3 Teaspoons Vanilla Extract
  • 2 1/2 Cups Shredded Zucchini
  • 2 1/4 Cups Sugar
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Cup Vegetable Oil


Preheat your oven to 325 degrees.  Apply some cooking spray or flour to a 8 x 4″ bread pan.  In a bowl, mix the flour, baking powder, baking soda, cinnamon and salt together.  In a separate bowl, mix together the eggs, vegetable oil, sugar and vanilla extract.   Once mixed, combine the two bowls and mix together.  Add the shredded zucchini and mix again.  Pour half of the mixture into the bread pan.  Put in the oven and bake for 50 minutes.

Zinni Cake (aka Zucchini Bread)
Slice & Enjoy!

3 thoughts on “Zinni Cake! (aka Zucchini Bread)

  1. A beautiful bread to use up a summer’s bounty! I just posted a tomato zucchini soup, so I’m not the only one with zucchini on the mind. Thanks much for bringing this by Throwback Thursday this week and hope to see you next Thursday. I’ll be pinning it to our TBT board!



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