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Six Ways to Preserve Zucchini


  • 3 eggs
  • 1/2 cup butter softened
  • 1/2 cup mashed banana
  • 1/4 cup honey
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla
  • 2 cups grated zucchini pack it tight
  • 2 2/3 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder


  • Preheat oven to 350 degrees. Butter two loaf pans and set aside.
  • Beat together the eggs, butter, mashed banana, honey, brown sugar and vanilla. Once integrated, stir shredded zucchini into the wet ingredients.
  • In another bowl, combine flour, cocoa powder, salt, cinnamon and baking powder. Gently whisk until fully integrated.
  • Add the dry ingredient to the wet in three batches, stirring well to integrate before adding more.
  • Once batter is mixed, divide it equally between the two prepared pans.
  • Bake for 60-75 minutes, until the loaves are baked through and a toothpick comes out clean.
  • Eat within 3-4 days or wrap in several layers of plastic and freeze.