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Pretty Awesome Zucchini Bread & An Organizing Moment

I think I managed to save my zucchini plant (thanks Kate!). Now I am regularly harvesting zucchini.


Time for zucchini bread. I have to admit that I have never been a huge fan of zucchini bread, but when I found this recipe in our local newspaper it was different enough that I had to try it. It has become a family favorite. Even my children, who think anything zucchini is disgusting, love it.  I did have to trick them into trying it the first time by telling them we were having “muffin bread”. 🙂  It’s official title is “Zucchini Bread with Walnuts”, but we don’t like walnuts so we call it “Zucchini Bread without Walnuts” or just “Zucchini Bread” (aren’t we clever?).

3 cups self-rising flour

1 T ground cinnamon

1 tsp. grated nutmeg

1/2 tsp. ground cloves (I used Allspice instead because I didn’t have cloves — I don’t know if that is an acceptable substitute, but it tasted pretty good)

1/2 tsp. salt

3 eggs

1/2 cup vegetable oil

1/2 cup milk

2 1/4 cups sugar

1 T vanilla

2 cups grated zucchini

(If you choose – I leave them out) 1 cup chopped walnuts or pecans

Preheat oven to 325 F. Grease 2 (9 X 5-inch) loaf pans and dust with flour.

Sift flour, cinnamon, nutmeg, cloves (or Allspice) and salt into a bowl.

Beat eggs, oil, milk, sugar and vanilla in a large bowl until combined.  Add flour mixture to egg mixture and stir to combine thoroughly. Stir in zucchini (and nuts). Pour into prepared pans.

Bake 45 to 60 minutes, until a wooden pick inserted in the center comes out clean.  Cool in pans on a wire rack 20 minutes. Remove from pans and cool completely before slicing. Makes 2 loaves, 10 slices each.


While making my zucchini bread I realized my spice shelf needed some attention. It didn’t look awful, it was simply difficult to find what I needed without playing the pull-everything-out game.  So while it was in the oven, I started organizing.


At the beginning of the summer my mother-in-law brought me this:


(Thanks Eun!) I’m not sure why I hadn’t used it before, but I pulled it out and started arranging.  I tried to place like things together on one tier, and because I’m kind of nerdy, I also alphabetized each tier (we’ll see how long that lasts 🙂 ).


While I was at it, I kept going and arranged the entire cabinet.  I don’t have a “before” photo, but you can be assured it was not pretty.  Here is the “after”:


My husband was so pleased.  We can find what we are looking for . . . another benefit of being organized.

I’m linking this post up here.

About easygoingorganizer

I am wife to the world's nicest man, mother to four lively/intelligent/beautiful children, daughter to two incredible parents, sister to four amazing siblings, aunt to nine fun-loving nephews and two sweet nieces, friend, teacher turned homeschooler, runner and aspiring organizing maven. Most importantly, I am a woman of faith and unapologetically blend my faith and my God into all that I do because it is ". . . in Him we live and move and exist . . ." (Acts 17:28).

4 responses »

  1. Your zucchini bread (and spice shelf) look terrific! Thanks for the mention, I’ll be back to read more often.

  2. Pingback: Quick Zucchini Bread Tip for Preserving the Harvest | Kate's Kitchen Garden

  3. I need one of those shelves. My spices are out of controll.


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