Recipe: Time-tested zucchini bread

We have done it all with zucchini. Fries, egg tart, roasted — you name it and I have a recipe for it. Today I am going to add one to our growing The North Star collection of zucchini features: bread. Zucchini bread is, by far, my favorite delicacy from the carb family and is perfect for any occasion. With the added nutritional benefits of zucchini, a vegetable high in antioxidants and nutrients, coupled with carbohydrates, the body’s main source of energy, zucchini bread makes for a filling yet delicious snack.  

My great grandma, Gaye Wolgemuth, passed this recipe down to our family, and now onto you. I had this bread for the first time this summer when my aunt Amy made a fresh loaf for my family. It is a simple recipe, easy to make and easy to enjoy. Finding this letter from Gaye was the highlight of my week– it’s so special that recipes endure through generation after generation, bringing a piece of our ancestors with them. 


  • 3 eggs beaten
  • ½ cup sugar
  • 1 cup brown sugar
  • ½ cup oil
  • 1 ½ tsp cinnamon
  • 2 cups zucchini (shredded)
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ cup whole wheat flour
  • 1 ½ white flour
  • ½ cup walnuts, chopped
  • Cooking oil
  • Sesame seeds


  1. Preheat oven to 350 degrees Fahrenheit
  2. Beat together eggs, sugars, oil and spice until foamy and thick. Stir in soda, baking powder, salt, wheat germ and flour; mix well. 
  3. Add nuts and spoon batter into two loaf pans coated with cooking spray and flour.
  4. Sprinkle tops with sesame seeds.