Bittersweet, but true – our final pickup day will be Friday, November 18th. All Thanksgiving preorders will be available for pick-up on Tuesday, November 22nd.

Thank you for your support over the last two years!

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Our curbside location in Wayne is now closed. Thank you for your support over the last two years!

Castle Valley Mill's Zucchini Bread Recipe


1 ¾ cups CVM Soft Wheat Flour (whole or bolted)
2 cups
brown sugar
1 cup
olive oil
1 tablespoon
2 cups
grated zucchini (yellow or green)
1 tablespoon
2 teaspoons
baking soda
¼ teaspoon
baking powder
1 teaspoon


  • Preheat oven to 350°F.
  • Whisk together dry ingredients in a bowl and set aside.
  • Beat eggs until frothy in a large bowl, then beat in sugar, oil and vanilla.
  • Stir in zucchini and dry mixture.
  • Pour batter into 2 oiled and floured loaf pans and bake for 1 hour, or until a
    toothpick inserted in the center comes out clean.
  • Let loaves cool in pans for 10 minutes, then remove and finish cooling on racks.