Zucchini Bread… in a Pot

Organic Florida Zucchini Bread

Spring is an exciting time to be a food lover. My brain starts spinning every time I go to Whole Foods and I see that new fruits and vegetables have arrived. Nowadays, zucchini is available all year round but when I was growing up, zucchini was only a summer vegetable. My grandparents grew it in the farm and so did my uncle. Our zucchini was a little different though. The skin was thin and the color was a very pale green, almost transparent. The seeds were also larger so often times, we had to discard them. We never made zucchini bread. I learned this when I came to the US. Our favorite dish was pisto which is a Basque version of ratatouille, with sauteed onions, bell peppers of different colors, zucchini, potatoes and eggs… All summer vegetables.

Line clay pots with parchment and the cake comes out perfectly

Over the weekend, my mom and I took our last grocery shopping trip together before she and my father went back home (which has left me very sad). I think our favorite past time is to go food shopping and I’m not exaggerating. If you have ever been to the Basque Country you will know that our lives revolve around food. Always thinking about what to make for lunch, then for dinner, for the upcoming Sunday lunch… Non-stop. So my mom wanted to make sure my refrigerator was well stocked with fruits and vegetables before she left. She knows how hard it is for me to go shopping with my little boy.

We walked into Whole Foods and they had a large display of organic, dark green, Florida zucchinis. It was so beautiful and inspiring. I used some for pisto, some for pasta, some for rice, but I had to save some for dessert!

This recipe is adapted from a recipe that I found in Tartine by Elisabeth Prueitt, one of my favorite pastry books. I changed some things around though. I used peach jam instead of orange marmalade. Then I added some orange zest and also used pecans instead of walnuts.

I wanted to do something fun with it so I found these little clay flower pots at the craft store, lined them with parchment paper and baked some of the batter inside. They turned out wonderful and if the pot is well greased and with enough parchment, the cakes slide right out.

Zucchini and Pecan Bread
adapted from Tartine

makes 3 small loaves

270 grams unbleached all purpose flour
1/2 tsp aluminum free baking soda
1/2 tsp aluminum free baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
2 organic eggs
1/2 cup + 2 Tbs sunflower oil
150 grams sugar
115 grams peach jam
zest of half an orange
285 grams organic zucchini, grated
115 grams pecans, chopped
Demerara sugar for topping

In a large bowl, combine the flour, baking soda, baking powder, salt and cinnamon. In a separate bowl, whisk together the eggs, sugar, oil, orange zest, peach jam and grated zucchini. Add the liquid ingredients to the dry and mix until combined. Add the chopped pecans and fold.

Bake in a 350 degree oven. Check for doneness with a toothpick. If it comes out clean, they are done.

you may also like…

36 Responses to “Zucchini Bread… in a Pot”

  1. What a wonderful idea! The pots look so cute! And zucchini bread is one of favorites…yum yum!

  2. Christine says:

    I love the zucchini in the flower pot! Love zucchini bread and this would be perfect to do with my daughter!

  3. Gemma says:

    Oh my! Your blog is beautiful too. Thanks for introducing yourself. I look forward to reading through your posts. Great photography!


  4. Suzana says:

    Aran, those look beautiful, and I’m sure are delicious. Zucchini is such a versatile veggie, you basically can do everything with it. I love the flower pots – what a great idea!

    Thanks for dropping by my blog. Sintra is a gorgeous place, even if the weather is sometimes tricky in there. Nice to know you’ve been working in Portugal. I live in Lisbon, and yes, I’m portuguese. And caldo verde is perfectly correct. So nice to have found your lovely blog! :)

  5. Veron says:

    This look lovely!!! I made it my mission to go to Tartine when I went to San Fran last year. It’s a great book, I need to bake from it more often.

  6. That looks great!Thats a great idea with the pots : )

  7. linda says:

    Beautiful pictures and bread!Always wanted to bake bread in flower pots.

  8. Deborah says:

    These are adorable! I love the flower pot idea!

  9. Cakespy says:

    Oh my word! What a beautiful idea for spring–so clever and adorable! And a nice play on the theme by including ingredients from one’s garden :-) Of course that pisto sounds just amazing too. Do you have a recipe for that? (didn’t think I saw a link)?

  10. Aran says:

    Hi Cakespy! Well, I don’t have a recipe per se but it goes like this… Sautee some onions, red bell peppers and green bell peppers in quite a bit of olive oil. Season with salt. When they start to caramelize slightly, you add zucchini and potatoes. All medium dice. Cook until potatoes are tender. Scramble some eggs in a bowl and pour it over the vegetables. Cook while stirring constantly until eggs are cooked but slightly runny. Season with salt to yout liking and serve! My favorite summer dish!

  11. These look adorable and delicious! What a wonderful idea!

  12. Maybe I will try another recipe from this cookbook. I’ve tried 2-4 recipes from it in the past (mostly cookies) and all of them turned out disastrously!

    Are there any particular recipes in the book that you find solid or make repeatedly? I could use a better starting point.

  13. Bridget says:

    Oh, I love these! My son had to come over to the computer to see what I was oohing and ahhing over! :)

    I think I need to move to Basque…that is how I think about food…always planning my next meal!

  14. Tartelette says:

    Cooking in clay rocks! From chicken and peppers to cakes! Looks great and very flavorful!

  15. Astrid says:

    These look precious! It sounds like you had a lovely visit with your mom and dad. I hope one day I can go on grocery trips and have long discussions about food with my daughters too!

  16. Ainoa eta Jokin says:

    Kaixo Arantzazu maitea:

    Argazkiak ikusteaz bakarrik hain gozoak izan behar diren jaki guzti hoiek jaterakoan zer sentituko dan ia-ia igarri daiteke.
    Musu handi bat zure etxetik. Zure familia.

  17. Aran says:

    Thank you everyone for the lovely comments!

    Lisa- To be honest, I haven’t baked many recipes out of Tatine even though it is one my favorite cookbooks. The things is that I love reading them but then I tend to bake new ideas based on my own basic recipes that I have accumulated over the years. I should start baking more out of books because I own about a million and hey, I should test them right?
    I like the lemon bars out of Tartine and one of these days, I will try the croissant recipe that looks delicious!

  18. Thanks for the tips, Aran.

    I wish I had base recipes I liked more. I’m not crazy about many from my old job. One of these days I want to work in a bakery again…

  19. Dana says:

    I keep going back and forth on whether or not to buy Tartine… Sounds like it’s worth it, yes??

  20. These look so cute! I love zucchini bread, it was a favorite snack when I was a child. My mom used to make it from the gigantic zucchinis that would grown in our back yard.

  21. Aran says:

    Hi Dana- I think this book is really worth it. I think it elevated traditional bakery recipes to another level, a bit more refined. the photos are great and the instructions are very detailed. Also, it measured in oz and grams which I really appreciate. Give it a try!

  22. These are so pretty, Aran. What a lovely idea for a tea party, or a shower. Do you just use regular pots from the garden store or a special kind? I would love to make these!

  23. Aran says:

    Hi Susan- I’m glad you liked the idea of the pots and you are right, I think this would be so cute for a shower or easter. I used regular clay pots that I got at Michael’s. They are about 3″ wide. All you need to do is spray them with pan spray and then line them with parchment paper. This way the cake won’t stick and it won’t touch the clay while it bakes.

  24. bbaking says:

    These look incredibly delicous! Zucchini is the same as courgette right?
    That last picture of the split bread is wonderful!

  25. Irene says:

    Ooh! That looks fantastic! *Going to Whole Foods stat* The clay pots are a really creative way to bake the bread, and I love the way the finished product looks. My mom used to make pancakes with grated zucchini, and although that sounds kind of “interesting,” in reality, it was sooooo good.

  26. C.L. says:

    oooohh, these are beautiful Aran! What a gal!

  27. B says:

    courgettes and bread together… Had never seen it but it looks as an excellent combination! Love pisto and never knew how versatile courgettes were until I went to Italy and realised the great taste they have. Can’t help looking at the picture once and again and I want to bite my computer screen. Arantza, you have to stop making such fantastic recipes and pictures otherwise I’ll end with a huge indigestion as I don’t think I’ll be able to digest very well the metal from the screen…

  28. Peabody says:

    Those turned out great. I used to bake in pots all the time. I should do it again…thanks for the inspiration.

  29. Sophie says:

    another cute idea :)!


  30. morgana says:

    Esto tiene que estar buenísimo. Ahora que llega el verano, estoy deseando que me regalen algún calabacín de huerta de confianza para probar estos dulces.

    Gracias por la receta.

    Y las fotos, que son preciosas, como siempre.

  31. Andrea says:

    This sounds so lovely, I will try it for sure!

  32. Corina says:

    Just made this and it turned out wonderful! I used only 100g sugar and was still a bit sweet for my taste, will use less next time but the recipe is a keeper.

  33. Yummy! Zucchini bread is one of our favs. We love to toast it and have it with salads for brunch. The pot is such a great idea, and we LOVE how inviting and different it looks. Thank you so much for sharing and posting the beautiful pictures. We are excited to bake this!

    ~Sampson & Lorrie
    P.S. Do you bake persimmon bread??

  34. Sandy says:

    Can you give me the conversion of ingredients of grams to cups. Looks great but I don’t now how much 270 grams flour is, 150 grams sugar, 115 grams peach jam, and
    285 grams zucchini for the Zucchini & Pecan Bread.

    • Aran says:


      270 grams of flour is about 2 cups. 150 grams of sugar is 3/4 cups. 115 grams of peach jam is a bit less than 4 ounces and zucchini is 10 ounces. Hope that helps!

Leave a Reply

You must be logged in to post a comment.