And yes, this is yet another zucchini recipe! (I’m on a roll, and at this point, there’s no stopping me. At least until friends stop gifting me with home grown zucchini!) But even if I didn’t have zucchini in both my refrigerators, and a couple of cupboards in my unheated garage, I would want you to have this recipe. This zucchini bread is simply that good. And very easy to prepare.

The back story: A few years ago at a Labor Day family campout, daughter Ursala brought several loaves of this zucchini bread to share with her dear mother, Mr. C, her siblings and family, and the rest of our extended community. Well (and I’m still not proud of myself for this), it got time to pack up and leave, and one of the things that “left” was an absconded loaf of this delicious bread. I just walked over to her camp site and “lifted” one of the loaves. (What kind of mother does that?)

Now anyone who has the good fortune of being acquainted with my darling Ursala, knows that she would have gladly given me a loaf, had I but asked. But I was desperate! I absolutely had to have a loaf of this bread to take home.

Well the upshot is that, a) she knew immediately who had taken the bread, b) she was happy that I liked her bread so much, and c) SHE SENT ME THE RECIPE!

So dear readers, if someone gives you home grown zucchini, or you have to drive to your local grocery store to procure a zucchini or two, please make this delicious bread at your earliest convenience. It is just lovely.

Thanks again for the recipe my dearest Ursala. I love you to the moon!  

• 2 c. unbleached all-purpose flour
• 1 c. whole wheat flour
• 1 tsp. salt
• 1 tsp. soda
• ¼ tsp. baking powder
• 2 tsp. ground cinnamon
• ¼ c. sesame seeds
• ¼ c. sunflower seeds
• ¾ c. chopped walnuts
• 3 eggs
• 1 c. vegetable oil
• 1½ c. granulated sugar
• ½ c. brown sugar
• 2 c. packed grated zucchini (skin on)
• 2 tsp. vanilla

In a medium sized bowl, whisk together the flours, salt, soda, baking powder, and ground cinnamon. Stir in the sesame seeds, sunflower seeds, and walnuts.

In a large mixing bowl, whisk together the eggs, oil, and sugars. Stir in the grated zucchini and vanilla. Add the flour mixture and stir until just combined.

Pour into 2 or 3 lightly greased loaf pans. Bake in a pre-heated 350 degree oven for 45-60 minutes (depending on how many pans you use) until a pick comes out clean when inserted into the middle of each loaf.

Remove from oven and let rest for 10 minutes before carefully removing from pans onto a wire rack. Cool completely before cutting.

Note: Believe it or not, this bread is best after it’s been frozen for a couple of days or longer. Of course you can eat it the same day it’s baked, but I’m tellin’ you true, it’s better after its spent some quality time with your ice cream!