The BEST Zucchini Bread Recipe - Thistlewood Farm

by Thistlewood
12 people
1 hr 20 min

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Make this zucchini bread recipe with this zucchini and chopped walnuts that Amazon reviewers swear by!

My mom made me this recipe book for Christmas.

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


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.)

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.

This empty plate was their recommendation.

Thank you, mother for all the tips.

I think this recipe was a smashing success. 🙂

The BEST Zucchini Bread Recipe - Thistlewood Farm
Recipe details
  • 12  people
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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  • 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

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.
  • 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.
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