We don’t usually post on the weekends, but I had to just sneak on here to share a yummy recipe I made today! I’m happy that so many of you loved the Chocolate Zucchini Bread we posted not too long ago and two of you readers made suggestions that inspired this non-chocolate version. Jana suggested adding orange to the chocolate loaf, so I did that here, and Beth wondered if the chocolate recipe would be just as yummy without the chocolate. So I made a few changes and voila! A delicious, super moist, gently spiced zucchini bread with a hint of orange. If you’ve still got zucchini in your garden, give this one a shot and let me know how you like it. Here’s the recipe- with no fluff! Enjoy your Sunday!



This makes great muffins too. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them (cuz I can’t remember exactly how long they took!) I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!


  1. Hello, I love this site and have found quite a few keeper recipes, and can't wait to try others. I do have one question about this: If I want to make muffins, do I need to adjust the cooking time and/or temp? If so, what would the new info be? Thanks!

  2. Beth, I've read of people making the apple dumplings with peaches and having FANTABULOUS results! That's the only thing I can think of off the top of my head, besides peach jam and peach pie and peach ice cream…yum.

  3. Thanks Sara, I will have to give this one a try. I did make the chocolate version without the chocolate and my family liked it. Also, do you have any good peach recipes? I have tons to use.

  4. I love how you only have 1/2 cup of oil in the recipe and 3 cups of zucchini, so many recipes call for a cup of oil and 2 cups of zucchini. I'm making this to take to our church picnic tomorrow! Thanks for the recipe.

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