Mary Kay Rumbold's Zucchini Bread

3 ratings

Mary Kay was an early supporter of Community Supported Agriculture, and a great cook! She has since passed away, but her famous Zucchini Bread recipe lives on.


  • 3 Organic Valley Large Brown Eggs
  • 1 14 cups turbinado sugar
  • 1 cup organic apple sauce (or organic vegetable oil)
  • 2 cups grated zucchini (or yellow squash)
  • 2 cups flour (Mary Kay used 1 cup whole wheat flour and 1 cup rice flour)
  • 12 teaspoon baking powder
  • 1 teaspoon salt & pepper (to taste)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup pecans, can use walnuts
  • 1 cup raisins
  • 1 cup coconut (optional)
  • 2 teaspoons Organic Valley Butter (for greasing pans)


M ix eggs, sugar, applesauce (or oil), and zucchini. Sift dry
ingredients, and add to liquid. Add vanilla, nuts, raisins and coconut.

Grease and flour 2 loaf pans; pour in mixture. Bake at 325 degrees for 1
hour. Remove, cool, and enjoy!

Serving Suggestions

Try a slice with a schmear of Organic Valley Cream Cheese. Heavenly!

My Cookbook

Saved recipes: 0 edit / view


Patti from Montana on October 8th, 2011
Finally, the best zucchini bread recipe with possibilities for creativity. I made this without the coconut, half oil, half homemade applesauce, and half whole wheat pastry flour and organic unbleached white. I added a sprinkle of nutmeg to the batter. It was a big hit.

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