This bread recipe has been a summer favorite since childhood. It’s a recipe that comes from my mom’s collection of recipes and comes to her from her good friend Joann. Jo is one of the moms – yes, I can claim to have MANY of them and I count myself lucky for that. The band of mothers that formed a village that raised a brood of kids that would go on to shake up the world around them.
But Jo is also probably the quietest and gentlest of the bunch and has been a rock of support through some very trying times. I think of this support often when I make this recipe and I make A LOT of zucchini bread throughout the year. But summer, summer is when it’s the best. That’s because if you are lucky enough to have a plot of garden space in the yard, you can plant your own zucchini and there is simply nothing better than freshly picked zucchini to shred up and fold into this incredibly easy batter.
I featured this dish in my recent article The Garden Party and I hope you enjoy it as much as I have over the years.
Jo’s Zucchini Bread
- 3 Extra Large Eggs, well beaten
- 1 3/4 cups Sugar
- 1 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 2 cups Grated Zucchini
- 1 cup Chopped Walnuts
- 3 cups All-Purpose Flour
- 1 tsp Salt
- 1 tsp Crumble Spice (4 parts Cinnamon, 1 part Cloves)
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
Preheat oven to 325 degrees Fahrenheit. Combine eggs, sugar, vanilla, and oil in a bowl and mix to combine. In a second bowl, mix together dry ingredients. Gently mix the dry ingredients into the wet ingredients and mix until just combined. Next, fold in the grated zucchini and then place into 2 greased loaf pans.
Bake 1 hour or until a tester comes out clean.