Zucchini Bread reminds me of my college graduation.  A few days before the graduation ceremony, my best friend Christine and I got together and made a lot of zucchini bread.  If I can remember correctly, we made six loaves of the bread.  Although it was a really fun afternoon, chopping up all the zucchini did get a little bit boring after a while.  I still don’t know why we made so much, but I was glad we had some leftover loaves because it was super delicious.  My family and I celebrated my graduation at Hilton Head Island after the ceremony, and we managed to save one loaf of the zucchini bread for the trip.  With so many relatives in town, the bread did not last long at all.  To this day, zucchini bread is one of my favorite breakfast treats.  I hope you enjoy this Lillabee version of the bread, and I hope you have fun making your own zucchini bread memories.  Happy Baking!

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 1 Cup Shredded Zucchini, packed (about 1 large zucchini)
  • 2 Eggs
  • ¼ cup Flaxseed Meal
  • 2/3 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • 3/4 Cup Chopped Walnuts (optional; can substitute dried fruit or other types of nuts)


Spray a large loaf pan with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.


Mix the spices with the Lillabee flour mixture in a separate bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Fold in the flaxseed meal, shredded zucchini and chopped walnuts at the end with the spatula.  Pour the batter into the prepared loaf pan and smooth out the top with the spatula.  You can also sprinkle the top of bread loaf with additional walnuts if interested.  


Bake the Zucchini Walnut Bread at 325 degree F for about 50 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the bread rest in the pan for about 5 minutes on the counter after baking before removing the bread from the tin.  Enjoy!! 

**This recipe can be made into Zucchini Walnut Muffins as well; just prepare a muffin tin and bake about 18-20 minutes at 325 degrees instead.