Bobby’s Awesome Zucchini Bread

Bobby and I were working in the USF Garden over the summer, so we’ve been pretty spoiled with the summer harvest. The summer squash is no disappointment, either. Our plot at the last work party yielded 7-8 zucchinis for our wonderful volunteers, and Bobby and I have been enjoying the wonderful veggies in many things. This recipe is by far our favorite thing to do with them, though.

This bread is awesome, and I’m not just saying that to flatter my boyfriend. Maybe it’s the pan, or the combination of flours, but the texture on this zucchini bread cannot be out done! The crunchy top crust gives you a satisfying texture right before you sink your teeth into the soft, spongy middle. Please, try it with your summer zuke’s before they’re out of season!

Bobby’s Awesome Zucchini Bread


– Organic White Flour: Rainbow
– Organic Wheat Flour: old Trader Joe’s purchase
– Vanilla Extract: scrounged from friend moving out
– 3 organic Eggs: Olivera Farms at Fillmore Farmers’ Market–two of our eggs had red spots, which prompted me to immediately search online to see if it was safe to eat. It is–the blood spots actually indicate a fresh egg. Since we got ours from the Farmers’ Market, that makes sense.
2 medium organic Zucchinis: Grown in USF Garden
White Sugar: Rainbow
Baking Soda: Rainbow
Baking Powder: Rainbow
Organic Cinnamon: Faletti’s
Vegetable Oil: Safeway (Roommate’s…)
– Salt: Rainbow


  1. Preheat the oven to 325°F
  2. Mix together 3 eggs, 2 tbsp vanilla, 1 cup vegetable oil and 2 cups sugar in a large bowl. Bobby accidentally used a small bowl for this, do not attempt at home unless you want to clean up your surface from an egg/oil/sugar disaster.
  3. In a separate smaller bowl mix together 1 1/2 cup whole wheat flour and 1 1/2 cup white flour with 3 tsp cinnamon and 1 tsp of each: salt, baking soda, and baking powder.
  4. Combine the two bowls, smaller into the larger.
  5. In your now empty smaller bowl, grate 2 cups of zucchini into the bowl. Once you achieve 2 cups of zucchini, add it to your large bowl and mix all the ingredients well.
  6. Grease your baking sheet.
  7. Pour mixture into a 13″ x 9″ gray cooking pan and cook for 40-60 minutes, checking for a clean tester. Let cool for 20 minutes.

“Making zuchinni bread will seriously give you a workout!”  -Bobby

Abundant Harvests,


About Brittany

I am an Environmental Studies graduate from the University of San Francisco. That's where the inspirational fire sparked--through the Garden Project, Back to da Roots, and How-to-Homestead. From there my knowledge of the food system, the environment, and San Francisco has grown immensely, and I have found myself healthier and happier than ever! I continue to blend the world of urban, natural, and technological. Urban homesteader, gardener, experimental home chef, environmentalist, foodie, and explorer. I look for the good stuff in San Francisco and can guide you along your own personal exploration, as well!
This entry was posted in Food & Recipes, Homemade, Local, Seasonal: Fall, Seasonal: Summer. Bookmark the permalink.

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