Has your zucchini taken over your garden? Are you stuck as to what else you can do with it? I know the feeling!

We came home from vacation to zucchini the size of my leg! It was HUGE! We like our vegetables, but zucchini the size of a leg is asking too much. Thankfully, my Great Aunt Marie passed down her scrumptious Zucchini Bread recipe.

Below is a picture of my Grandmother and all her brothers and sisters back in the day. My Great Aunt Marie is the second lady from the left in the middle row. They were and are an amazing group of people from whom I learned so much. While I am so fortunate to still have my grandmother on this earth, most in this picture have passed. Looking at this photo reminds me that I learned many life lessons from each person in it. Each brought something unique to my family.  My Grandmother showed me kindness and charity. It is from her that I gained my love of crafting and creating. Still, my Great Aunt Marie was known her Zucchini Bread- the best around!

When I was a new young mother in 1995.  I was home for the summer with my daughter Samantha.  She was born in May so we had the entire summer to adjust to parenthood and enjoy that special time.

I also had my first garden that year, and with it came my first zucchini. This was before people used the internet to search for recipes, before email, and well before Pinterest and Facebook.  So I did what we all did at that time.  I sent a letter with the picture of Samantha to my cousin Susie (Great Aunt Marie’s daughter). She replied with the Zucchini Bread Recipe below.

I’ve planted many gardens now, but each year, the zucchini reminds me of that wonderful summer with my baby girl. It helps me to reflect upon my incredible family. Many things change in life, but this recipe is right as it is…kind of like Great Aunt Marie.

Zucchini Bread Recipe

Beat 3 eggs until light and foamy


1 cup Oil

2 cups Sugar

2 cups Grated Zucchini

3 tsp Vanilla


In a separate bowl add and stir the following:

3 cups Flour

1 tsp Salt

1 tsp Baking Soda

3 tsp Cinnamon

1/4 tsp Baking Powder

Combine and mix wet and dry ingredients.

**Do not overmix.

Bake at 350 degrees for around 45 minutes to an hour.

Makes around 3 small breads or 2 large.

You can also add 1 cup Chocolate Chips or 1/2 cup Nuts or Sunflower Seeds.  This recipe freezes very well.  Wrap the cooled bread and place inside freezer bags- keep in the freezer to enjoy for a few months!