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!

Skip to main content

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

Ingredients:

1 ¾ cups CVM Soft Wheat Flour (whole or bolted)
3
eggs
2 cups
brown sugar
1 cup
olive oil
1 tablespoon
vanilla
2 cups
grated zucchini (yellow or green)
1 tablespoon
cinnamon
2 teaspoons
baking soda
¼ teaspoon
baking powder
1 teaspoon
salt



Directions:

  • 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.