While looking for a zucchini recipe, the author came across a newspaper clipping of a recipe for zucchini bread. The recipe is a keeper. [Photos by Kim Gehling]

We’ve reached peak zucchini season. I consider myself a mediocre gardener, but even I have an abundance of zucchini that I’ve been using and giving away. At our house, we all enjoy oven roasted zucchini, but I wanted to try out a different way of incorporating this vegetable into something delicious that my family could enjoy.

I dug into my grandmother’s recipe file and I located a newspaper clipping for zucchini bread that appeared to have been well used. The newspaper credited the recipe to Mrs. Harvey Robinson from Orion, Illinois.

My son and I worked together to follow the recipe to make two loaves of bread. Our first step was to peel and grate the zucchini. One large zucchini worked well for us to produce the two cups of zucchini needed for the recipe. From there, we followed the instructions step by step. We decided to omit the chopped nuts and went with mini chocolate chips instead.

We kept checking on the bread while it was baking and found that it needed to bake for the whole 60 minutes in our oven to get the middle of the loaves cooked through. When it came out of the oven, we enjoyed our slices warm with butter. This recipe produced a delicious soft and sweet bread.

My kids are at the age now where they are ready to try new things. I do recall making a similar recipe when they were younger and was sure to keep the zucchini part of the recipe a secret from them. But now they are excited to see how the vegetables we grow in our garden can be used.

Although I don’t know Mrs. Robinson, I want to thank her for sharing this recipe with the newspaper so that my family and I could enjoy it.

From Mrs. Robinson’s kitchen to yours – enjoy!

Mrs. Robinson’s Zucchini Bread

Makes Two Large Loaves

3 eggs
2 c. sugar
1 c. oil
2 t. vanilla
2 c. peeled, grated zucchini
1 t. salt
1 t. soda
1/2 t. faking powder
2 t. cinnamon
3 c. flour
chopped nuts or mini chocolate chips

Beat eggs until light and foamy. Add sugar, oil, vanilla and zucchini. Then add dry ingredients and nuts or mini chocolate chips (we used half of a bag).

Bake 350 to 375 degrees for 50 to 60 minutes. The batter yields two large or four small loaves. Pans should be greased and floured. Zucchini bread is a soft bread, similar to pumpkin bread.

Slice and enjoy plain or with butter or your favorite topping.