My mom has a number of recipes handed down from her mother of baked goodies. (Don’t you just love family recipes?!) Her zucchini bread is a wonderfully moist treat that should be eaten with a pat of butter and glass of milk, or with a quick-made cream cheese frosting and a cup of hot, black tea.

Mom’s Zucchini Bread


  • 3 cups flour
  • 1 1/2 cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 eggs, beaten slightly
  • 2/3 cups canola oil
  • 2 cups zucchini, grated and patted dry with a paper towel
  • 2 teaspoons grated lemon peel
  • 1 cup walnuts, chopped


  1. Preheat oven to 350 degrees F. Grease and dust with flour, two 8 1/2 by 4 1/2 inch loaf pans.
  2. In a large bowl, sift together flour, sugar, baking powder and salt.
  3. In a separate, medium-sized bowl stir eggs, oil, zucchini and lemon peel. Add the walnuts to the wet ingredients and mix through.
  4. Stir wet ingredients into flour mixture until flour is just moistened.
  5. Evenly spread batter into two loaf pans and bake in preheated oven for 1 hour, or until a knife inserted into the bread comes out clean.