Gramma's Corner Recipes

My Mom’s Zucchini Bread (aka “The Best Zucchini Bread Ever!”)

I’ve had my share of zucchini bread (and my share of neighbors ringing my doorbell, offering  grocery bag loads of zucchini because they had way too much and couldn’t think of any other way to get rid of it!)  None, however, has ever been as good as my mom’s.  Hers is so moist!  She used to make it every Christmas for friends and family.  Now, she’s handed the recipe down to me and I am using it to try to get to the bottom of the pile of zucchini that seems to grow each day.  Keep your doors closed, neighbors!

Mom’s Zucchini Bread

BEAT together:

3 eggs beaten ‘til frothy

2 cups grated zucchini

2 cups sugar

1 cup oil (I used canola)

2 teaspoons vanilla. 


MIX together:

3 cups flour

2 teasp. Cinnamon

1 teasp. Baking soda

1 teasp. Baking powder

1 teasp. Salt

1/2 teasp. Allspice

1/2 teasp. Nutmeg


Add flour mix to egg mix gradually, beating well.  Add 1 cup chopped walnuts. Bake at 350 in 2 well greased and floured loaf pans for about 35-45 min.  Check it when you start to smell it.  Cool; wrap and store overnight before slicing (if you can stand it!)

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