Remember when I showed you this recipe book that my mom made me for Christmas?

She took all of the tried and true recipes from her recipe box and copied them into this book.

Yep.

All the recipes from my entire life.

All the family dinners.

All the Thanksgivings.

All the Christmases.

All the Easters and birthdays and anniversaries and showers and reunions and celebrations.

All in one book.

I promised you’d I’d go through and make them and share them with all of you. So today is the first episode of “Cooking With KariAnne’s Mother” and we’re starting with one of my favorites.

The BEST zucchini bread EVER.

(Total aside: please tell me you didn’t know how to spell zucchini, too.)

The BEST Zucchini Bread EVER

This is a recipe that my mother handed down to me. It's a bread with substance. A bread with the wholesomeness of zucchini and layers of taste and flavor. Don't let the vegetable in the title throw you off---this bread is ready for dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American
Servings 12 people

Ingredients
  

  • 3 eggs
  • 1 1/2 cup sugar
  • 3/4 cup oil
  • 1 tsp vanilla
  • 2 cups chopped zucchini
  • 3/4 cup chopped walnuts
  • 2 cups flour
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt

Instructions
 

  • Cream eggs and sugar together in a bowl.
  • Add oil and vanilla.
  • Beat until thick.
  • Combine dry ingredients together in a separate bowl.
  • Fold dry ingredients into the eggs, sugar, oil and vanilla mixture.
  • Stir in nuts and zucchini.
  • Pour into a greased and floured loaf pan.
  • Bake at 350 degrees for 1 hour.

Notes

I like to call this friendship bread. Whenever I make it---I double the ingredients and make two. One to keep and one to share.

I think my mother always called this friendship bread.

You double the recipe and make two loaves.

One to keep and one to share.

You don’t have to add nuts if you don’t want to.

I just like the crunchiness of walnut in the bread.

I made it the other day and paired it with fresh strawberries that were cold out of the freezer. The people that live here were ready and waiting to help me taste test. Whitney had three pieces that were hot out of the oven and I wrapped up the other loaf to take it to Denton at Baylor.

This was the text he sent me.

All caps with a mouth full.

And the twins?

This was their recommendation.

Thank you, mother for all the tips.

Our first episode was a smashing success. 🙂

PS If you are looking for any more recipe ideas?

This is my mother-in-law’s snickerdoodle recipe that so many of you have written to me about.

And my mother’s Mississippi Mud Cake.

And these 5 no-bake recipes that you can make ahead.

Happy Easter dinner making.

You. Got. This. 🙂

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Posted On: April 1, 2021

Written By: KariAnne Wood

Comments

    1. Image for Kris Kris

      Denton, maybe you should do a guest post on the best treats a mom can send to her child at college. My son leaves this fall and I'm already planning care packages.

      Reply
  4. Image for Claire Claire

    Can't thank you enough for mentioning that the recipe can be made without nuts -- that really helps others like me with nut allergies. LOVE your blog! Happy Easter!

    Reply
  5. Image for jan jan

    hubby make the heck out of your Mom's best cranberry bread ever this winter, with rave reviews, so can't wait to give him this one! many thanks...

    Reply
  6. Image for PJ PJ

    Ah, yes, zucchini and broccoli are two words I find challenging to spell. I look forward to trying this recipe in the summer.

    Reply
  7. Image for Shirley Shirley

    I will definitely be making this! We call them courgettes in England. Had to rely on spell check for this spelling also.

    Reply
  8. Image for JC JC

    I love you are sharing from your Mom's kitchen. This looks really similar to my Mom's zucchini bread recipe. She added all spice and cloves, as well, and her recipe made two loaves. This makes me want to bake some! Have a beautiful Easter weekend, friend!

    Reply
  11. Image for Michele M. Michele M.

    Huge huge fan of zuke bread! Been making it since I was in junior high. (I was my large family's cook and baker growing up.) We grow zucchini and freeze it after we grate it for future fresh zuke bread making too. Love you have a wonderful and beloved family recipe - and that you rec'd such a sweet response. Keep up the good work in your gorgeous kitchen. ♥ Have a blessed Holy Week.

    Reply

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