my mom’s zucchini bread recipe

don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!





mix together:

  • 2 cups sugar
  • 2 cups and 2 tbsp shredded zucchini
  • 4 tbsp corn starch mixed with 2/3 cup water
  • 1/2 cup oil
  • 1/2 tsp dried lemon peel

sift in:

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 2 tsp cinnamon




bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!



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    YESSSSS. Zucchini bread is the shitttttt.
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    mmm
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