November 2, 2012 | 7 Comments

This has not been my week in the kitchen.  I’ve been trying to find a good candy corn recipe for Halloween.  The first one I tried hardened too fast and I couldn’t get it shaped in time. It tasted wonderful, but looked terrible. The second one I tried never hardened at all!  I finally gave up on that idea and decided to boost my confidence with a recipe I knew would come out amazing.  My Nanny‘s Zucchini Bread – YUM!

If you think you don’t like zucchini, you really should try this.  It’s absolutely perfect.  You do not taste zucchini.  The zucchini just makes it very moist and wonderful and … Can you tell that my brain stops working and I lose my vocabulary when the aroma of fresh-baked zucchini bread is drifting through my house?

If you want to trick your family into trying it, without telling them what is in it, just peel your zucchini.  If you don’t peel it, you get these wonderful green flecks that I think are just beautiful, but they are a dead giveaway that there are veggies in there.

Here is all you need:

Preheat your oven to 325. Grease and flour two loaf pans or one bundt pan.

  • 2 1/2 cups grated zucchini
  • 2 1/2 cups sugar
  • 3 eggs
  • 1 cup oil
  • 1 TBSP vanilla

Mix this well and then add:

  • 3 cups flour
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 TBSP Cinnamon
  • 1 tsp baking soda
  • 1 cup chopped nuts (optional)

Mix well again.  Pour into prepared pans and bake at 325 for 1 hour and 15 minutes.

About half way through your house will smell like warm sweet heaven.  By the time you hit the one hour mark you’ll be standing by the oven waiting for the timer to beep already.  And when you take it out of the oven you will have no choice but to cut it and have a slice without waiting for it to cool.  It’s ok, nobody is watching.

So – now for the unusual giveaway.  I REALLY want you to try this zucchini bread!  So much that I’m going to give two of you a loaf of my Nanny’s Zucchini Bread baked by yours truly.  If you live in the Tulsa area, I will deliver a fresh-baked loaf (maybe even still warm from my oven if we can work the timing out right!).  If you live outside the Tulsa area I’ll have to mail it to you, but I happen to know it travels well, so it will still be delicious.

To enter, just leave me a comment and tell me what your favorite family recipe is.  Bonus points if you e-mail me a copy of the recipe.  And no fancy schmancy random winner generator this time.  I’m just gonna pick my two favorites – so be sure to tell me why your recipe is the very best or something sweet and sentimental about the person who used to make it for you.  I’ll pick the winners at 7am tomorrow (Saturday, Nov 3). Good luck!



7 Responses to “Nanny’s Zucchini Bread – and an unusual giveaway!”

  1. Carole Ross


    3 cups flour
    1½ cups sugar
    1 tsp. baking powder
    1 tsp. baking soda
    1 cup Crisco
    2 eggs, slightly beaten
    4 tbsp. buttermilk (can substitute ¼ cup water + 1 tbsp. Saco buttermilk powder)
    2 tsp. vanilla

    Sift together the dry ingredients. Add Crisco and mix until creamy. Add remaining ingredients until thoroughly mixed. Chill 2 hours. Roll out very thin on floured surface and cut into desired shapes. Place on greased and floured baking sheets and sprinkle lightly with sugar (may use colored sugar if desired). Bake at 400 degrees for 8 to 10 minutes. Makes about 4 dozen.

    This recipe must be at least 100 years old. When I was growing up in Mineola, Texas, our next-door neighbor, Alma Sanders (we called her “Ommie”), would bake these cookies for her granddaughters. Since my own grandmother had died, Ommie “adopted” me as hers. She delighted in baking these cookies, which she would cut into huge circles, about 6″ across. On hot summer days, we girls would retreat to our playhouse under Ommie’s big house and have a “tea party” with freshly-squeezed lemonade and these special cookies which were lovingly baked for us by Ommie, a woman whose heart was bigger than Texas itself. I hope you will also make special memories with this recipe. (Note: When son Adam and his wife Michelle were married on November 2, 1996, I baked two batches of these cookies for their rehearsal dinner. They were a hit with the wedding party and Michelle’s family. This is my special memory.)

  2. Rachel Rockwell (@BubblyNature)

    My favorite recipe is one that my Grandma makes. It’s just a chocolate cake with a pecan frosting, but it reminds me of her. She wrote it down for me and it makes me chuckle that the recipe calls for “Wesson oil”. I didn’t know what Wesson oil was until I headed to the store and found out it was a brand…lol.. duh! Supposedly it was a recipe that she found when my dad was needing to bake a cake for a contest. He ended up winning and so this is a winning cake for sure!

  3. Patricia Carter

    Becky, we were poor when I was growing up on our farm just north of WF, so we didn’t have cake very often. My mom did have this recipe that she used when she did make a cake. I found it in her recipe box after she passed away and put it in mine. It is written with a blue fountain pen in her handwriting. I cherish the recipe card almost as much as I do the recipe. I made it last summer and it was pretty good! Love reading your blog. Here is the recipe.

    Fool Proof Cake
    from Ethel Padgett

    1/2 c.butter
    1 1/2 c. sugar
    1 tsp. salt
    1 c. sweet milk
    1 3/4 c. flour
    1/2 c. cocoa
    2 eggs
    1 tsp. soda

    Cream shortening, add sugar and well beaten eggs. Sift flour, salt and soda, and cocoa. Add to shortening mixture. Then mix in milk and vanilla. Add a little water if needed. There are no other instructions on what to do, but you probably bake in a pre-heated oven of 350 for about 30-35 minutes. I would bake it in a cake pan that has been spayed with Pam or cake pans that have been spayed and floured.

  4. Sheri Cooper

    My favorite recipe is a Chocolate Cake that has been in my family for years. I made it as a kid and honestly don’t remember where it came from.

    2 1/4 C Flour
    1/2 C Cocoa
    2 C Sugar
    1 t Salt
    2 t Soda

    Mix well together and make a well in the middle

    Then add:

    2 eggs
    1 C Liquid Oil
    1 t Vanilla
    1 C Milk
    1 C hot water

    Bake at 350 degrees for about 1 hour. When it comes out of the oven, I cut a slice and put a little butter on it. It’s fabulous!

    I’m going to try your zucchini bread. It looks very yummy.


  5. Becky

    Carole and Mrs. Carter (even at 40 years old, I can’t bring myself to call my 2nd grade teacher by her first name!). Messaging you both.


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